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Chocolate chip and pumpkin bakery style cookies are my favorites of mine and muffins are just as good! The only change I had to make was to use a gluten-free flour mix (I used Sun Flour Mills brand for these), but didn't change any liquid ingredients. They baked up perfectly tall and plump in 20 minutes and they are delicious! DS just walked in with one in his mouth and couldn't believe they were gluten-free. I'll be making these again, so thanks for posting your recipe, SaddleUp! Made & enjoyed for Spring 2011 Pick A Chef. :)
I made these with slight variations. First, I used fresh pumpkin, which is a bit more "wet" than canned pumpkin. I used slightly more if it than the recipe called for. I cut the sugar to 2/3 C. and the oil to 1/3 C. I think the extra pumpkin made up for any moistness lost by the change in oil. These were very good - a Keeper!!
my son and I made these tonight. They are great tasting and the texture is nice. Will make these again for sure!