Original recipe yields 48 servings
Based on a 2,000 calorie diet
These were very soft and cake like... I made these alterations: To reduce the fat and add fiber, I doubled the pumpkin (I used one 15 oz can of pumpkin) and used only 1/2 cup butter, and omitted...
After seeing cake batter and reading reviews, I turned these into bars. Pour into a 9x13 baking pan and bake for 30-35 minutes.
Very good pumpkin cookie. less cake-like and more crispy. I like spice so I added 1/2 tsp of both nutmeg and ginger.
These were a big hit. I did make a few changes because we are trying to eat a little healthier these days. I used the splenda brown sugar blend instead of the brown sugar, and substituted whole ...
This was a very good recipe that made nice, light cookies. I did decrease the sugar by 1/4 cup of each kind, and added flax meal instead of the walnuts. These turned out great. Will definitel...
excellent cookie, soft and flavorful! I halved the recipe and followed as written except for using craisins instead of raisins. Will definitely make again!
These cookies cake out AMAZING! They were more of a cake like texture rather than a cookie. I did add more cinnamon and I also added pumpkin pie spice. Delicious!!
These cookies taste sooooo good. I made it with fresh pumpkin and took out the walnuts other than that I followed the recipe. It was easy to make.
Very, very good! Excellent cookie! Substituted pecans for the walnuts because of a walnut allergy. This recipe is definately a keeper!