Pumpkin Spice Cookies

From: Kitchen Witch Steph

On Oct 27, 2009

This recipe is almost the exact same recipe as my kids' Montessori teacher's recipe. Only diff is that hers called for one full teaspoon of baking soda and dark brown sugar. These are fantastic cookies, soft and tender with lots of flavor. I made them as the teacher did with chocolate chips instead of raisins. Half a cup of chopped nuts added is good. These are a perfect fall treat, all the children loved them. I used Substitution for Pumpkin Pie Spice for my pie spice. Cook time was perfect for mine and I ended up with 44 cookies using my small cookie scoop.

From: veggiepig

On Feb 1, 2008

These cookies taste pretty good, but aren't really like cookies at all. I'd say they're more between a biscuit and a scone...but a decent biscuit/scone.

From: Chef #291568

On Jan 15, 2008

I found these cookies to be absolutely delicious. Flavour was even better the second day. Very moist. However, I found when baking them at 300 F that the first batch (done on a metal cookie sheet) was done in 15 minutes. The second batch (done on a stoneware sheet) took 20 minutes. You know your oven better than anyone, so just keep a careful eye. The recipe in my Pumpkin Cookbook recommended adding walnuts in addition to the raisins. Have not tried that as yet.

From: Kelly McPherson

On Nov 4, 2003

Great cookies, but the temperature needs to be changed to 375. After 23 min at 300, I still had dough. This recipe satisfied a pregnant relatives craving.