No ImagePumpkin Cookies

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  1. Dee

    This is my favorite pumpkin cookie recipe. Everyone loves them. Garrett, you noted that “If you prefer less-sweet cookies, use 3/4 cup of sugar.” I am not sure if you are referring to both the brown and white sugar, cutting each to 3/4 or both to a total of 3/4 or maybe you are referring to just the white sugar or something else. Please clarify. Thank you!

    xxxxxyyyyy

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  2. Annie

    Great Fall cookie recipe. Easy to put together, tastes delicious. I cut the white sugar to 3/4 C, added dried cherries and white chocolate chips: cookie heaven! My only issue is they seemed ever so slightly greasy. I’m wondering, if I reduce sugar, should I also slightly reduce the amount of butter?

    xxxxxyyyyy

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  3. Josette

    Best recipe hands down. I use chocolate chips and oat flour instead of rolled oats. Great flavor and texture. I do not use the currants or pumpkin seeds (super picky kids) My fav go to pumpkin cookie recipe.

    xxxxxyyyyy

  4. Therese

    Terrific! Highly recommend. Not as sweet or as heavy as I feared. Didn’t have pumpkin seeds and used a mix of dried blueberries, cranberries and sour cherries. Also added left over chocolates chips and white chocolate chips. Took about 16 minutes. Will def bake again.

    xxxxxyyyyy

  5. Lisa

    Delicious! Very fluffy and buttery. Love the pumpkin seed crunch. Cut the white sugar by half and used whole wheat pastry flour. Used cranberries instead of currants. Couldn’t stop munching! Make sure you let them get a little brown on top. I turned on my oven fan. Will make again for sure.

    xxxxxyyyyy

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