I have never posted a review before. Even though I have used many of your recipes. This is a very good cookie. Just what you want in a cookie. Thank you.

I used pumpkin that I had frozen from my own garden, which is a little runnier than canned pumpkin. I added a third cup more flour, with mini chocolate chips. Then used cream cheese icing when they cooled and made them into gobs that my kids loved.

Great cookies! I've tried many pumpkin cookie recipes over the years in search of a particular one I made many years ago. Never found it, but I like these better now anyway. I use coconut oil (melted) in place of the oil. Healthier and tasty alternative. Cut down to 1/2 cup on the sugar as I am always looking for ways to cut sugar. But... as I make these for children many times, I use M & M's and/or chocolate chips to make up the 1 cup of chocolate chips. I get many requests for this recipe.

i hope this is good because were making these for santa

These cookies never fail to impress. They come out more the consistency of muffins than cookies, so sometimes I introduce them as "muffin-cookies." I wasn't sure if the recipe called for a cup of pumpkin or a can the first time I made it, but I've always used the whole can (even though I'm pretty sure it's only supposed to be a cup), and they're so amazing that way that I've never tried it the other way and never plan to.

It doesn't change anything to substitute the milk for soy milk to make them non-dairy, which I often do. I also add a dash or 3 of nutmeg.

I have been making this recipe of over 6 years now for Thanksgiving and my family and friends are crazy about this cookies. What I do different is...

1 can of pumpkin (and or/yams)
2 tsp. cinnamon
1 cup milk
2 tsp. vanilla

and the cookies are moist and delicious. The cookies are more like a bread but over all a GREAT recipe.

This recipe is great! This is the second year that I have used it and everyone loves when I make these cookies. I leave the recipe as is, don't add butter as many have, but I do use white chocolate chips instead. Its a very smooth and compatible flavor with the pumpkin.

I would be tempted to make them bigger and call them a scone. They are a delicious, not too sweet, cakey kind of cookie. Yum!

I replaced oil with margarine, the sugar with agave, and used 2/3 the suggested chocolate chips. Excluded the nuts. I expected them to come out cake like but was a perfect mix between cookie and cake texture. I really enjoyed these. Next time I will add nutmeg.

I made these, they tasted delightful! I suggest anyone who makes these to add 1/2 cup of peanut butter, and a little dash of garlic powder... it really pumps up the flavor!!

Love this recipe!! Try making them whoopie pies and they won't last on the plate! My family and friends love when I make them! They are also excellent plain, as muffins, or in mini bundt pans.

I LOVE this recipe - have been using it for a few years now. It definitely comes out more like a mini pumpkin bread, than a crunchy cookie - but they're fabulous with holiday coffee or tea. I use more than 1 cup pumpkin cause I like them fluffy and pumpkiny. Everyone I've ever made them for has loved them! Great recipe!

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.

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'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!