By Sue Lau on September 03, 2002
"Perfect for Autumn."
Serving Size: 1 (1284 g)
Servings Per Recipe: 1
"These are teriffic! I made the recipe as posted with no changes. They're soft, and the taste is very nice, spicy, pumpkiny (is that a word?) Anyway the taste is very good! And we liked the raisins. I will definitely make these again. Thanks Sue L!!"
"We liked these cookies. A cakey cookie, nicely spiced with the pumpkin in the background. The only change I made was that I only have 14 oz tins of pumpkin and I'm too frugal (!) to waste 2 oz so I put in the whole can. Thanks Sue!"
"Thanks for this great recipe! I decreased the sugar by 1/4 c., substituted 1c. of the flour with whole wheat flour and omitted the raisins. I used 1,5c. chopped hazelnuts. my husband and my grandma really loved it! this one's a keeper!"
"We don't care for raisins in stuff, so we omitted them. Otherwise we followed the recipe to a tee and they turned out great. I had a 13 year old and a 23 year old (not overly experienced cook) making them and they had no trouble. They smell and taste like pumpkin pie. Everyone was fighting over them when they came out of the oven. Great snack to send to school with the kids!"
"I don't know if I did something wrong or if it's the recipe. 4 tsp baking powder is *a lot* for the amount of cookies this makes. Mine came out like little chunks of rubber after 12 minutes, with very little flavour. I added about a cup of oatmeal and another healthy dash of cinnamon, and they are passable, but still not very good. The texture is bizarre. I do really like the pumpkin-raisin flavour (used all raisins as I was out of nuts) but I think I'll have to look for another pumpkin cookie recipe, sorry."
"Try substituting chocolate chips for the raisins. They are great that way too!"
"They were tasty but too cakelike for my taste. I used Craisins instead of raisins. I might use pumpkin pie spice mix next time."
"I only made a couple changes. I only used 1 cup brown sugar. I didn't have any dark brown so had to make do with the light. I used 3 egg whites instead of 2 whole eggs. Less cholesterol that way. I also used the whole 14oz. can of pumpkin. I used 1 cup whole wheat flour and the rest white. I got 36 cookies and baked for 13 min. The came out nice and soft and we enjoyed them. "
"I liked the taste, but found them to be too cake like to be considered cookies. "
"libbie called these spicy pumpkin cookies from her little black book thank you for posting this recipe. dog gone stars"
"I, too, changed the recipe a bit, creating a moist cake-like cookie that I had to refrigerate immediately (separating layers in a container using parchment paper). Instead of all the brown sugar, I used just 1 teaspoon, and added 1 cup applesauce. I used just 1 and 1/2 teaspoons baking powder. I grated the zest of two small lemons instead of the lemon extract. I used just one cup of flour, but added 1 and 1/2 cups of whole wheat bran flour. A very yummy treat!"
"I changed this a little by cutting the sugar in half and adding 2 tablespoons of molasses, then I cut the baking powder to 3 teaspoons and added a little cloves. It is still a little cakey but it tastes great! I will make it again and try one less teaspoon of baking powder next time."
"Quite unique. While I love soft cookies, these are very cake-like, which took a little getting-used-to. The flavour was wonderful, and they also smell great when baking. As an experiment, I divided the dough in half before adding the additions, and added butterscotch chips to one half, instead of nuts and raisins, and used vanilla instead of lemon extract. I thought they would be to-die-for but, um, they weren't; they were merely okay and I prefer the original nuts and raisins version. The only other change I made was to use pumpkin pie spice instead of the ginger/nutmeg/cinnamon, which meant that a little allspice and mace were added to the mix."