Needs butter or something to make them richer!! I added a few tablespoons to the last two batches and they were more moist, flavorful and tasty.

I used 2 tablespoons of butter, per the suggestion above. I also used fresh pumpkin and greased the cookie sheets. This recipe made 2 dozen cookies. The batter is also a little runny, so they required a little more space on the cookie sheet. Overall, tasty cookies!

Cookies very moist. Very tasty. I used butter with my batch. I used 1 can of pumpkin instead of 1 cup. The cookies still came out delicious. The only thing was that they were "puffy" cookies more like a cream puff but overall they were delicious!!

I used about 1/4 t. more milk as I used 1% instead of whole milk and I substituted 1/4 c. of margerine (butter) and used only 1/4 c. oil. My cookies came out perfect. They are light, fluffy and very tasty. They are best slightly warm with a tall glass of cold milk. This batch will not make it to Thanksgiving.

I've made this recipe a few times now and LOVE it. I didn't find it lacking at all in richness, but I was also using dark organic fair trade chocolate chips. I also omitted the egg and subbed in 1 'flaxseed egg'. It's a keeper!

hey yeah awsome cookies i love them so much i dont think it lacks in richness either but hte substituting of tthe oil with the margarine was realy a smart idea tnanx they are very good gift for family members without wives to cook them holiday gifts

I thought it was great how it is! I'm sure if I added butter it would come out far too greasy lol.
This was my first time making pumpkin cookies and I'm very happy with it lol.