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.

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!

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 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!!

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

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 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.

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.