Soft and Chewy Pumpkin Cookies

Loved these and with a spice tweak, they are easily 5 stars but have to rate it only 4 due to the lack of spice. I love a variety of cookies on a tray. don’t want all of them crunchy or chewy. Like to add variety and yes, these are a nice soft, more cakey-type variety and there is certainly a place for that at the cookie table. I loved the consistency and how pillow soft they were. However, the lack of spice would have been too bland for my taste. along side the 1 tsp cinnamon, I added a tsp of pumpkin pie spice and honestly, I think I could have added a bit more. The only other thing I did was just cut the sugar just shy of the amts listed, and they were plenty sweeet enough. Overall a very nice cookie that presents well, stays soft (these would be perfect for long-distance package sending) but just shy on flavor as written. again, with tweaks these are great. I used dried cranberries instead of raisins. I will definitely make these again.

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.

Made without raisins. Delicious! Made powdered sugar frosting but my kids like them without it. 🙂

Yes we would

Didn’t turn out chewy. More cake like.

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..

Very tasty! I substituted the white & brown sugar for coconut sugar, and the regular AP flour, for GF flour. Super good! Was a hit.

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.

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.

Delicious

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!

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.

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.

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!

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!

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. ??

Yummy

This was the first recipe that came up in my search for pumpkin cookies, and I really lucked out, bc they turned out wonderfully. I made them for a Thanksgiving dessert. They are soft & cakey, and since there’s not too much pumpkin, it’s not a dominant flavour. I used dried apricots instead of raisins (as my Mr. doesn’t like raisins), then I added some pieces of caramels on top of some, and a few raisins on some others for those guests who like raisins.

I liked the cakey texture of this cookie. Generally, pumpkin does this to a cookie, so I’m not really sure why people keep complaining about it on pumpkin cookie recipes. In any case, the oats give a nice texture which is different from the many other recipes I’ve tried. I did add extra spices to my batter since the first batch (with original recipe) came out a little bland. I added cayenne, all spice, ground cloves, ginger, and more cinnamon. I also had to bake them an extra 5 minutes to be sure they were cooked all the way. Came out like a nice breakfasty cookie which could be jazzed up with icing.

I am a very, very popular girl when I bake these cookies. I substitute whole wheat flour, and I tend to pop in a selection of “pumpkin pie spices” (nutmeg, ground cloves, ginger, coriander…) as well as the cinnamon. These cookies never fail for me.