4 Reviews

Both the flavor and texture of these cookies is marvelous. The recipe sounded great and I wanted to try it but I needed to make it a bit more diabetic friendly. Here's what I did: Replaced 1 cup of the flour with coarse ground whole wheat, used a Smart Balance type margarine, used 1 whole egg and 1/4 cup egg white, 1/4 cup Splenda brown blend and 1/2 a cup of Splenda granular for the sugar. That was it for the diabetic changes. Some of the walnuts I minced so fine that they were nearing ground and some I left in bigger pieces to add some crunch. I need to tell you that they are addicting! You really keep wanting to pick up another and another. Thanks Pink for sharing this great recipe. Made for Photo Tag.

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Annacia August 03, 2010

Very mild tasting cookie. I personally would have preferred a more flavorful cookie. My family was not impressed either for same reason, not much flavor. I sprinkled Powdered Sugar on mine to help bump up the flavor but it wasn't much of an impact.

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mybenz92 January 13, 2013

We were looking for a way to use our halloween pumkin and these pumpkin cookies were just the ticket. We didn't change a thing. Thanks

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Gary's Creations November 11, 2011

These are a wonderful addition to your fall baking. Especially if you love havng your house smell heavenly from the baking of spices - cinnamin, nutmeg, and ginger. I omited the raisins and nuts and added in 1/2 cup of mini choco-chips. Those don't keep, so either store them in your refrigerator or eat em up right away.:-) Made for RecipeTag in KK's forum.

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CoffeeB October 21, 2010
Pumpkin Cookies