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!
GREAT!! I followed CinnamonGirl1975's spice addition. I think these should be called Pumpkin-pie Cake Cookies... that's what they taste like!!! 10 min at 375 degrees F These are not drop cookies.. should spread them out with your spoon a bit... because when they bake: they bake upward (in a puffy way). Thank you for the recipe!!! :) will be making these again at thanksgiving/halloween time!!!! :)
Very good! My husband loved these cookies. I made them a bit too big--using a tablespoon to drop them. Next time I'll keep them at about 1/2 inch round. At that size they should bake for about 10 minutes. I also used much more spice: 1 tsp. of cinnamon, 1 tsp. powdered ginger, 1/4 tsp. allspice.
I agree with the other reviews, these were so easy and delicious. I'll definitely be making them again! For my cookies, I followed the advice of the other reviewers by adding additional spices, making the cookies 1/2" to 1" wide and cooking them for 10 minutes. Here are exact details to what I did: My Recipe Modifications: ADD: 1tsp cinnamon, 1tsp powdered ginger, 1/4tsp allspice, 1/2tsp cloves, 1/2tsp nutmeg OPTIONAL: chopped walnuts CRUNCHY SWEET TOPPING (NON-VEGAN): when cookies have cooled, melt one square of vanilla almond bark (1:30-2:00 mixing every thirty seconds. Don't over heat or it will become lumpy!), mix in a dash of cinnamon and cloves to taste, put in a ziploc and pipe enough on top to only cover about 50% of the cookie (the almond bark is really sweet, you don't need much!) -Jenni
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!
Tasty but needs more detailed directions. Thanks to the other reviewers for the clarifications.
These are tasty. They are a very soft cookie. The addition of cardamom and coriander is a nice touch. Would have been 5-stars but recipe was missing instructions. (how long to bake, and are they a "drop" cookie?) Made for Fall 2007 PAC.