Pumpkin Cookies VI

Rating: 4.22 stars
146 Ratings
  • 5 star values: 76
  • 4 star values: 39
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 4

This recipe looks like it has a lot of ingredients, but it is all stuff a kitchen normally has. It has a nice cinnamony flavor that I adore. You can substitute chocolate chips or nuts for the raisins.

By Kathleen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Combine the flour, oats, baking soda, cinnamon and salt; set aside.

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  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Per Serving:
105.2 calories; 1.2 g protein; 16.2 g carbohydrates; 17.9 mg cholesterol; 82.4 mg sodium. Full Nutrition

Reviews (125)

Read More Reviews

Most helpful positive review

Bhopkins
Rating: 4 stars
09/29/2005
These cookies are fabulous! I did make some adjustments based on other reviews I read. I added 1 1/2 cup oatmeal (total) 1 tsp baking powder 1 tsp pumpkin spice in lieu of the cinnamon 1 cup chopped walnuts 1/4 zante currants 1 tsp vanilla and 1 15oz can 100% pumpkin puree and all brown sugar (instead of 1/2 white & 1/2 brown). I used a mellon baller to measure out the cookies and the total cooking time approx. 13 mins per batch. I will make these again and again!:) Read More
Helpful
(63)

Most helpful critical review

CRAZY4SUSHI
Rating: 3 stars
06/24/2007
These had really good flavor but I was hoping for something a little more dense. They are more cake like. Which is not bad but not what I was looking for. Read More
Helpful
(5)
146 Ratings
  • 5 star values: 76
  • 4 star values: 39
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Bhopkins
Rating: 4 stars
09/29/2005
These cookies are fabulous! I did make some adjustments based on other reviews I read. I added 1 1/2 cup oatmeal (total) 1 tsp baking powder 1 tsp pumpkin spice in lieu of the cinnamon 1 cup chopped walnuts 1/4 zante currants 1 tsp vanilla and 1 15oz can 100% pumpkin puree and all brown sugar (instead of 1/2 white & 1/2 brown). I used a mellon baller to measure out the cookies and the total cooking time approx. 13 mins per batch. I will make these again and again!:) Read More
Helpful
(63)
Melis'
Rating: 5 stars
10/09/2006
Yummy pumpkin cookies! I changed a few things...applesauce instead of butter a little pumpkin spice 1/2 whole wheat flour. They were very sticky so i was a little worried...but they just needed to be baked a tad longer. (11-12min) They turned out great and low in fat and high in fiber! Read More
Helpful
(53)
CHELLENE
Rating: 5 stars
10/08/2007
This is one of my all time favorite cookies. I JUST made these and I couldn't stop eating them. I do agree that they need to be cooked a bit longer closer to 12 minutes. The only adjustments I made was to omit the raisins and adding 2 TBSP of ground flax seed. I LOVE the flavor flax provides not to mention the added protein and other benefits. I think next time I will try to make a healthier version using more oats and applesauce instead of oil. Thank you for sharing this recipe. I believe it will become a family tradition in my home. Read More
Helpful
(27)
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DaveAndSteph
Rating: 4 stars
10/04/2007
I like other reviewers used applesauce instead of butter. I also added pumpkin pie spice along with the cinnamon to add something extra. The only thing I had to change was the cooking time. I had to keep them in the oven for at least 14 minutes. The two batches that were in for 12 minutes were more like muffin tops in texture which may be great if you want them like that. If you want a more cookie texture add baking time. The recipe was very tasty despite the muffin consitency and made my house smell great! Read More
Helpful
(13)
MILY211PH
Rating: 5 stars
10/16/2003
Very good! I used chocolate chips and they turned out wonderful. I couldn't wait for them to cool down to try them! Read More
Helpful
(11)
SUSANANDBENNETT
Rating: 5 stars
02/27/2006
Absolutely awesome. They were a little cakey but in a really good way. ADD EXTRA CINNAMON or better yet some PUMPKIN PIE SPICE.. they are incredibly good. We can see how some people would want to increase the baking time but we like cookies slightly underdone so this was perfect. Read More
Helpful
(11)
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fralis
Rating: 4 stars
09/29/2007
will make these again but will add some more spices. I used applesauce instead of butter and also cooked on parchment paper. I had to peel them off but they taste great. Read More
Helpful
(10)
Hollie McAfee
Rating: 5 stars
05/16/2006
These are great cookies!! I didn't have raisins or chocolate chips so used the sliced almonds I had in the cupboard. I also used 1/3 less sugar as I often do to reduce calories and they were still great. Kids love them! Read More
Helpful
(6)
RMAWHORTER
Rating: 5 stars
10/29/2007
I used all brown sugar. They turned out very well. Read More
Helpful
(5)
CRAZY4SUSHI
Rating: 3 stars
06/24/2007
These had really good flavor but I was hoping for something a little more dense. They are more cake like. Which is not bad but not what I was looking for. Read More
Helpful
(5)
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