This recipe is easy and they are really good, not too sweet, I did add extra nutmeg, but I think next time I will add raisins.

I made it for the first time today, but doubled it because my frozen pumpkin was stored in 2 cups containers. I started making cookies, but due to time managing little ones, I just added some raisins and put it in a Pyrex for about an hour on 350°F (or until toothpick is clean). The crust was so yummy while the center is moist and chewy. One of the things I liked most about the recipe is that it didn't call for as much sugar as most recipes.

These are wonderful pumpkin cookies. I added vanilla chips and dried cranberries, no nuts. Uses pumpkin pie spice instead of nutmeg. Delicious.

These recipe is a keeper. A soft cookie full of flavor and very moist. Adding the vanilla chips and walnuts made these cookies even better. This is a MUST try recipe for anyone looking for something different. You will not regret making these.

I'm shocked by how good these turned out, they are awesome!

Ditto on how good these cookies turn out. Making a batch tomorrow for a big post-Thanksgiving feast with Americans and Canadians in Oslo, Norway.

These cookies are good but needed raisins. I'll do as others did, add white chips and raisins. I also just added pumpkin pie spice. Baking them as bars sounds good too. Thanks!

I started using this recipe in early 1980's but I used a small dollop of a mixture of peanut butter and powdered sugar. Small is the operative word. This cookie is sweet enough but the added peanut butter top gives one more level of tastyness. Just enough to get a taste with each bite.