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Soft and Chewy Pumpkin Cookies
November 21, 2007

I would maybe call them "MUFFIN TOPS" instead of cookies... They make WONDERFUL little "tops of the muffin" so to speak. I had a 28 oz. can of pumpkin that needed using, and so I put more (about 2/3 of the can) pumpkin than it calls for, I added LOTS of extra spices thanks to reviewers :)(cloves, nutmeg, EXTRA cinamon, ginger) I put another 1/2 cup of oatmeal + 1 C extra flour --whole wheat organic flour... to offset the extra pumpkin... another 1/2 cup of butter (so I sort of 1½'ed the recipe) The dough was very wet, mushy... so I worried... but within 13 minutes, these little cakies were set, and done. OH.. don't like raisins, so we put in chopped walnuts. These taste like a Starbucks quality Zuchinni muffins with nuts. Very hearty, and good. (I also doubled or maybe tripled the Vanilla) :) If they were not called "cookies", but instead, "Pumpkin Muffin Tops", I would have given them a 5 star rating. (I was simply expecting something different because of the "COOKIE" title) They are very delish though. My kids 10 on down to 3 all love them. Great breakfast treat close to Thanksgiving.

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