These cookies are good, they turned out fluffy and have a nice pumpkin taste. I tried this recipe because the store was all out of pumpkin and only had the pie mix. Worth making! Next time I'll try another with just pumpkin though.

I love this recipe..first time making pumpkin cookies..my kids were satisfied..5 stars thanks

Delicious cookies... we make these all the time. Thank you to cooks.com for creating such a yummy delight. I rated this 5 stars. LOVE IT!!!

I'm not sure how this recipe received five stars from everyone else. First of all, the recipe is very vague. It does not tell you what size of pumpkin pie filling to use. After looking at other pumpkin cookie recipes, I deduced that it was probably the smaller can. The batter is very thin. I added a bit more flour to help stiffen it up, but it was still pretty thin for a drop cookie. The cookies were flat--like a gingerbread cookie. It does make a lot of cookies. Ok to make if the pie filling is all you have on hand, as in my case, but I'd really recommend finding another recipe and using pumpkin puree.

Turned out great. I added more cinnamon and a tsp. of nutmeg, didn't add the chocolate chips instead I used a browned butter glaze. Very delicious!!! Kids loved them!

My daughter and I made these cookies last night and they are delicious! This is a simple one-bowl drop cookie recipe that made a lot of cookies. Light and kind of fluffy. We added about 1/2 teaspoon more cinnamon than the recipe calls for and used melted room temperature coconut oil instead of vegetable oil. No need to grease the cookie sheets with this recipe.

I increased the cinnamon to 1 1/2 teaspoons and added 1/4 teaspoon nutmeg, 1/4 cup sunflower seeds and 1/4 cup regular oats. These cookies turned out great! I love the cake like quality.