These cookies were very moist,they were dense,like a little cake.They were especially good the next day,as the flavors 'blended.'Very good.
These are awesome! We add a half cup of chocolate chips to satisfy my chocolate cravings. We are making them today for the 3rd time. Be forewarned, I find them hard to stop eating!! Goody girl's post should be removed. Not all cookies are crunchy. The baking powder and shortening should tip you off that these are not crunchy butter cookies.
This cookies is very moist but no crunch to cake like of me.
I've made these over and over and they are delicious. Usually, I add golden raising which gives a nice texture. Also, these cookies can be made bulk and then frozen. They're delicious months later!
I loved this recipe! The only thing I did differently was instead of allspice, clove and ginger, I used a teaspoon of pumpkin pie spice and they turned out great. Fluffy and moist. In the second batch I put in a cup of chopped walnuts which worked out well too. I am not a huge pumpkin fan but I would eat these any time. They will be a hit tomorrow at Thanksgiving dinner. Thanks for this recipe!
great and easy--had to use up some pumpkin from a cheesecake and this was perfect. Texture is fantastic and the smell is sooooo inviting. Lynn--Tecumseh, On Canada
When I made these, everyone who ate one loved them! I used half whole wheat flour and no one could taste any difference. Also added craisins instead of raisins and nuts. Super easy and really good!
I loved this recipe! I used chocolate chips instead of nuts or raisins... very good and yummy! I had to bake mine for about 12-13 minutes, but other than that the recipe was great!
Made this for a bake sale. Great texture and aroma. Easy to make and I followed the recipe except I used pumpkin pie spice and cinnamon.