These were delicious and very easy and quick to throw together. I scaled down the recipe to yield 8-12 cookies since I had a little bit of pumpkin left in an open 28-oz can, but the batter still yielded a LOT. The only other significant changes I made were namely due to scaling down, I used 1/2 tsp vanilla and 1/2 TB baking powder. Used canola oil instead of olive for neutrality and just shook in a whole bunch of pumpkin pie spice. I agree with the other reviewers that baking time should be specified-- what I think worked best was 12 minutes at 375F, 10 minutes is too cake-like, 12 left them nice and crispy around the edges. Would definitely make again though, nice to have a good egg-free cookie that doesn't call for a pound of butter and uses my favorite Vitamin A rich veggie!
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Great Recipe. Always looking for Vegan Desserts to serve to my SIL. I added cinnamon, allspice, cloves, ginger & nutmeg to the recipe. I also made two variations; the first was with raisins & pumpkin seeds, the second was 2 cookies sandwiched with Pumpkin Cream Cheese Spread (Pumpkin Spice Cream Cheese Spread.) They were like pumpkins whoopie pies. Yum!
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