*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great recipe! Because I knew this would be a more cake-like batter I just spread it in a 13 by 9 inch pan and made pumpkin squares. I only had to bake it for five minutes longer and they came out so fluffy and light. Instead of just a cup of pumpking I added at least another fourth for more flavoe and a half cup of oats. Though I think next time I'll add a full cup.
Definitly making this again- we loved it so much my boyfriend is taking a bunch to work for everyone to try :)
very good. used 1/2c butter & 1/2c apple sauce instead of shortening. also added a big of nutmeg and used the whole can of pumpkin. hit the spot no icing needed.... but i would probably use cream cheese icing if i did ice them.:)
Rating: 5 stars
I made these cookies exactly per the recipe except I substituted butter for shortening. I also did not use raisins walnuts or frosting. These cookies were amazing -- they went quickly. Thanks for the recipe!!
These are awesome cookies! They are soft and stay that way the next day. They are like little slices of pumpkin bread. The only things I did different is first I used pumpkin pie spice and then I heated up a can of cream cheese frosting for like 30 seconds and drizzled it over the cookies. Then I put a whole pecan on top. They were pretty and delicious. I made them the first time this last weekend and now my hubby wants me to make them for his shop for their Thanksgiving lunch. I am off to make them again now!
Most of the recipes I found for pumpkin cookies called for rolled oats, nutmeg, etc. Things my kids wouldn't eat. This recipe is easy, very moist, and simple which means my kids love it! They even love it without the icing!
These cookies have a great texture. To reduce fat I replaced the shortening with 1/2 cup butter and 1/2 cup non-fat plain yogurt. I also added all-spice and ground ginger to the flour mixture. Finally I added lemon zest and lemon juice to the glaze. They turned out very good! I want to try again reducing the fat content even more.
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