Reviews for Soft and Chewy Pumpkin Cookies
Enjoyed how the cookies have a crispy outter texture and cake like inside. Watch your cooking time, you can't see when they are done. Not overly pumpkin flavored. I added a little nutmeg and clove. Also made some with chocolate chips. SOOO goood.
These turned out really well. I omitted the raisins and spinkled the cookies with icing sugar when they came out of the oven.
These aren't so chewy, just moist and cakey. It's like pumpkin bread in lumps (the cookies bake as is, it doesn't spread out so much). I'd like it to taste more like pumpkin (this is with added nutmeg and allspice), but in general the taste is all right.
This is the perfect cookie recipe! I am taking another tray of them out of the oven as I enter this review. I love soft cake like cookies and the flavor and texture of these cookies is amazing. I made no changes and will make them again but I will double the recipe as these are going as fast as I can cook them. Chopped nuts may be a nice add in too!
As mentioned by others, 'soft' is not synonymous with 'chewy'. They are a bit cake-like, but not as much as Iced Pumpkin Cookies, which to date is the highest rated 'popular' (as in, reviewed by a lot of people) pumpkin cookie on the site. I actually prefer this recipe a LOT more. I substituted dried cranberries =)
Great recipe! I used butternut squash puree instead of the pumpkin and frosted with a cream cheese frosting and they were a big hit!
The cookies were delicious! . They were more like little cakes because of the texture. I thought they were going to be crisper, but still not disappointed..
I am not a "sweets" fan and these are the best.
These were to cake like and bland for me. My husband didn't even know they were pumpkin.
These vanished in NO time! I omitted the raisins though - delicious!
modified with only about 3 ounce of butter, was all i had. but with that amount of sugar.. they still turned out delicious. left out the raisins. wie gewürzschnitten als plätzchen. personal pref: leave in 15+ mins.
This recipe was very good. I followed the recipe exactly and the cookies turned out moist and flavorful. They had a more muffin texture than cookie, but that was fine with me and everyone else who sampled them. Next time, I think I would add some chopped nuts for a little texture.
Made without raisins. Delicious! Made powdered sugar frosting but my kids like them without it. :)
These are good if you are looking for a mild-flavored pumpkin cookie. I personally prefer one bursting with oats and pumpkin flavor, but these were sweet and delicious. I might try adding more oats next time, just to up the nutrition level.
Great recipe. I've made it exactly as written with good results. I replace the pumpkin with what's on hand: sweet potato, acorn squash, a mixture, etc. I use less sugar with sweet potato. I also substitute the butter with coconut oil, use organic sugar, and half wheat flower. Still comes out great! Loved by everyone in the house.
This recipe was great, easy and delicious. The rasin/pumpkin combo doesn't do much for me so I used Crasins (dried cranberries) instead. The colors were fabulous together and tasted wonderful! Thanks so much for a definite keeper!
Very good cookies. I don't care for raisins and they still turned out moist and nummy. Will make again for sure, thanks for the wonderful recipe!
Too much sugar for me. The raisens add sweetness on their own. 1/4c white sugar 1/4c brown sugar is good enough for me. Some added walnuts and their great for breakfast on the go!
These cookies are awesome. Soft and chewy, and delicious. My daughter wanted sprinkles on them, they really came out great.
I misread the butter quantity and ended up with half of the butter suggested. They ended up cakey, but they got me and my boyfriend's seal of approval. I also added both cloves and allspice to spice them up!
I wanted to make a pumpkin cookie that did not need frosting or a glaze so I made these. While the flavor is good I am not crazy about the texture. They are definitely not chewy and I would not even describe them as cake like either. I read a lot of the reviews and did add another 1/2 cup of oats and reduced the white sugar by 1/2 cup. I baked mine for 17 minutes and they did not brown on the tops--only on the bottoms. One thing I would recommend to anyone who makes this recipe is not to eat them right away as the flavor seems to improve as the cookies cool. In fact, they taste the best when they are about one day old.
I made some plain, some with recees pieces, some wth raisins. All came out great!
For the first batch, I followed to the “t”. they did not flatten like a drop cookie should, so for the following trays, I flattened them a bit with a fork. Much better. I think I may give the applesauce a shot if I do them again
Soft and Chewy Pumpkin Cookies by Ruth. Archway. :) Half with raisins, half without. The without raisins side is fine sugar-wise; the with raisins side, could use less. Come to think of it, the without raisins side would be one to "need" glaze - if one needed it. 3/2016 Revamp: 1 1/2c sugar (1white, 1/2brown; even would be better, but only had 1/2c brown), 2t cinnamon, 1t ginger, 1/2t nutmeg, 3/4c raisins. A solid 4 stars. 25 mins for bars. I refrig'd dough overnight in a jellyroll pan; 25 mins. Dried crans are good, too. E, 18, likes these. :) Emma, too. Try only 2t cinn & 1/2t nutmeg; no ginger.
LOVE these cookies. I have made them more than once and everyone I know always wants them. Makes my house smell amazing. My new favorite.
Didn’t turn out chewy. More cake like.
Very tasty! I substituted the white & brown sugar for coconut sugar, and the regular AP flour, for GF flour. Super good! Was a hit.
My family loved these. I skipped the raisins and used whole wheat pastry flour instead of white flour. Delicious!
Very good cookie they did not last long everyone loved them . I will make again around Thanksgiving time
Delicious! Soft, fluffy and chewy. I substituted a cup of chocolate chips instead of the raisins and pumpkin pie spice instead of the cinnamon -- it was a great combination.
These are delicious! i made them just as the recipe calls for. Next time I'll add some extra cinnamon since I love its flavor.
THESE ARE TOTALLY AWESOME!!!!
I tried this recipe with dates instead of oatmeal and it was a hit! absolutely delicious!
AMAZING! These cookies are delicious. I changed 2 things...I used butternut squash instead of pumpkin and chocolate chips instead raisins. My family is eating them up as we speak! Side note (I roasted my butter nut squash with cinnamon, nutmeg and brown sugar) so this may have sweetened them up a bit.
Not bad, but nothing special either. The pumpkin flavor was a little lacking, I think this needed some more spices, maybe some nutmeg or cloves. The kids liked them, but I don't know if I'll be making them again.
Very good as is but I also tried it with a couple changes. Flax instead of egg and half the butter and substituted the rest with applesauce. I also added a little more oats. Very good.
My family loved these! I omitted raisins but added dark choco chips. Thanks!
I used Splenda white and brown sugar, they came out great, people I served couldn't tell that I used Splenda, I also added a bag of chocolate chips. Great recipe. Nice and soft.
Fantastic! My kids devoured them.
The first time I made these I followed the recipe as written. My husband was crazy about them. The second time I made them I added extra spices and changed out the raisins for walnuts and I was crazy about them. My husband does not care for spices but since I love spices I now have to make two batches. One his way and one mine. ??
These were soooo good... but instead of 1 cup of pumpkin, i used the whole can, these were like soft cake like cookies... but everyone loved them :)
The first time I made these cookies, they didn't turn out as well as I had hoped. I had to whip the butter and sugar in a mixmaster (as opposed to creaming them by hand) to get an appropriate texture.
Yes we would
i made these to bring to a halloween party, and everyone loved them! they were gone before the end of the night. wonderful recipe & thanks for sharing!
I've made these twice now, and both times they've had the texture of dense bread. They lose their moisture too quickly, and I think they need more pumpkin flavor. Although I personally don't like these, I gave them four stars because everyone else who eats them LOVES them, so I'll make them as long as someone else wants them.
Used sweet Potato instead of pumpkin and they were a big hit. I had to make a second batch the next day.
The taste was phenomenal but the texture put me off... it was rubbery. :(
I guess I expected more from this cookie due to the reviews, but I did not care for them at all. They needed some nutmeg or something. And they were not sweet at all.
The best. Can't get my mind off of them when they're in the house.
Delicious cookie and easy to make. The cake like texture made these cookies a big hit. Icing added a bit of sweetness and made them look great!
These cookies are absolutely delicious. The cookies have some nutritional with the puree pumpkin and rolled oats. Mine turned out very soft and puffy. I used margarine instead of butter.