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These are the best pumpkin cookies I've ever had! I added the chocolate chips, and substituted 1/4 cup applesauce and 1/4 cup butter for half of the shortening, and they were still light, fluffy, and delicious. I may even try 1/2 cup applesauce with 1/2 cup shortening next time.

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Anna in NC November 20, 2003

My husband is diabetic and these are fairly low in carbs & sugar(compared to other cookies). I used Splenda instead of sugar and added 1/2 cups of quick oats because my batter was a little thin. They don't spread out, so to keep them from being little "cakes", I just smooshed them out and baked for about 16/17 minutes. Hubby loves them. Thanks for a great, easy recipe.

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Nannydeb September 17, 2012

I loved these. I was bring snacks for the scout pack and wanted something a little healthy. I added raisins and used pumpkin pie spice since I was out of cinnamon. If you wanted them sweeter then deffinately frost them. I was trying not to sugar up the kids too much, so I thought this fit the bill quite nicely. Let them cool on the pan though, they set up more as they cool down.

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BEECHCRAFT18 January 29, 2009

While they were fluffy and soft. They took forever to bake, and the dough was similar to bread dough, sticky and thick. They were simple to put together but I had to cook them longer because of the thick texture. The taste was alright but I think I would add more cinnamon next time.

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luckygus1 October 17, 2006

Very easy and delicous cookies. I purchased a really pretty fall platter and put these on it and brought them to my sister-in-law's for Thanksgiving, and told her to keep the platter. Everyone loved them.

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Lindi December 04, 2005

Sorry but these were too plain. I left out the optional walnuts, chocolate chips and dates and wouldn't recommend others do that.

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XAnnette December 12, 2004

My kids truly love these cookies. Vegetables in cookie form, what more can a mom ask for? Very moist, even easy for my 9 mo old.

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CoffeeMom December 09, 2004

The taste was good, but it seemed more like a mini cake instead of cookies. I made the recipe as written (except I added a tablespoon more sugar), but I like my cookies more firm.

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dessertgirl November 18, 2004

I substituted 1/2 cup applesauce and 1/2 cup softened margarine for the 1 cup shortening(after Anna in NC's suggestion). After the first batch, I had to add some spices (cinnamon or cinnamon chips, pumpkin pie spice) to make it tastier. The dough was almost a batter, but it made it easier to spoon out and more convenient.

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AliciaGski November 14, 2004
Pumpkin Cookies