29 Reviews

Very good. They took a little longer to cook, but I know that is just a varation between different ovens. I also squashed them a little with my fingers to flatten a little before baking. I added about 2 Tbs finely chopped pecans. I also did use the applesauce, but will try the only pumpkin suggestion next time. Thank you!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Jenny Frenny July 08, 2010

This cookie is a HUGE hit whenever I bring it in for breakfast pitch-ins at work, or when I make the sugar-altered version [listed below] for my parents. Our dogs even LOVE these cookies. No, we don’t actually give them to the dogs, but our usually mild mannered dogs are known to stand on chairs to attempt [and sometimes succeed] stealing these cookies. Please see my recipe suggestions listed below. I will also occasionally add in chopped walnuts/pecans or white chocolate chips. The white chocolate chips in these cookies are HEAVEN. Suggested modifications: (1) As many others have said—use another 6 T of pumpkin puree instead of the applesauce. Yum. I also measure my pumpkin pie spice over the bowl—in case a little extra spice falls in the bowl ;-) (2) To measure out the cookies I find it helpful to use a medium sized “trigger� ice cream scoop that is sprayed with aerosol cooking spray. (3) Lightly spray your cookie sheet, and then lightly spray your “mashing� fork. When I lightly sprayed the tops of the cookies with spray—the fork still stuck & I just ended up with greasy top cookies. They look better if not sprayed. You will need to mash though! (4) For lower sugar cookies—I use the Splenda Brown Sugar baking blend. It cuts your added sugar almost in half—and tastes the exact same!

0 people found this helpful. Was it helpful to you? [Yes] [No]
KitchenAndCraftAdventures May 27, 2010

FABULOUS!! Just the thing for breakfast or an afternoon snack. Thank you!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Barb 3663 November 08, 2009

These turned out great! I used half splenda and half brown sugar, substituted 2 T of canola oil for 2 T of the applesauce (to improve texture), added a 1/4 cup of chopped walnuts and scooped by tablespoonfuls. Made 32 cookies - 65 calories each by my calculation.

0 people found this helpful. Was it helpful to you? [Yes] [No]
kendrabsn September 05, 2009

Yummy cookies For Breakfast Only! Like so many reviewers, I added only the pumpkin. They aren't too sweet, which is nice with coffee. I did, though, double the recipe and then added chocolate chips to one-half, thinking my teenage boys would eat them with the added chocolate. I was right! The chocolate adds a much needed punch. Thanks for the start!

0 people found this helpful. Was it helpful to you? [Yes] [No]
attycps June 21, 2009

These had a great flavor, especially because i eliminated the applesauce and just put in pumpkin! the cranberries really complimented the pumpkin. It just these were quite cakey... I would proably tweak the recipe next time to hopefully get more desired results.

0 people found this helpful. Was it helpful to you? [Yes] [No]
I Can't Believe It's Healthy December 19, 2008

We loved these! Even dh, who is normally anti-health food, said they were good! I used the Splenda brown sugar, and I couldn't even tell a difference in taste. Thanks for the great recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Luv2Cook/Hate2Clean:) March 23, 2008

Wow.... I really liked these cookies... they had a healthy taste to them.... and since there is no fat... they make a great breakfast on-the-go kind of meal. i followed the recipe exactly. Be sure to flatten because they really don't spread out or change the shape... so just make sure you don't make golf balls... hahaha! great cookie... thanks for sharing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sari #2 February 20, 2008

This was a very good cookie to put on my office tray this year as we have some dieters and this is very low fat. The only problem I had was that I followed the recipe exactly, only making one substitution of raisins for the cranberries, and I got way more than 10 cookies. It was more like 3 dozen. I was just testing the recipe to make sure I was going to like it before making a second batch to go on the cookie tray, good thing I loved it since it made so much more than I bargained for. BTW, I brought my tray in to work this morning and that was the 1st cookie to disappear from the tray! Good Job Shannon Payne! Edit: Made this again today and ended up using some carrot and orange pulp that I had saved from using my power juicer, instead of the applesauce and pumpkin puree. I had to add some extra water to get it to mix but it was delicious this way too.

0 people found this helpful. Was it helpful to you? [Yes] [No]
DbKnadler February 12, 2008

This was wonderful! I had extra ingredients after baking pumpkin cranberry bread and decided to make these. I used lots of fresh cranberries....YUM!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
kauz December 12, 2007
Pumpkin Cranberry Breakfast Cookie