Comments on: Pumpkin Cookies: Revisited

By: Ashley

Ashley — Thu, 19 Nov 2009 02:03:39 +0000

I made these cookies today….wonderful!!! My son and I can’t stop eating them!!

By: Alison M

Alison M — Sat, 07 Nov 2009 06:43:40 +0000

I found these somewhat disappointing. As has been mentioned many times, they were more like cakes than cookies, like a muffin top. That wasn’t really a problem, but I felt like the butterscotch entirely overwhelmed the pumpkin taste. They were delicious, but I was hoping for something more pumpkin-y.

By: Erin

Erin — Thu, 05 Nov 2009 15:32:10 +0000

Last night I wanted to make pumpkin chocolate chip cookies, but was out of chocolate chips. It popped into my head that butterscotch would be a great substitute…I googled Pumpkin Butterscotch Cookies and your site immediately popped up! LOVE, LOVE, LOVE them!!! Given that there is pumpkin in them, I knew they would come out cake-like, which was great. They turned out SO moist.

Definitely cook them on the parchment paper – I did one batch without the paper and the consistency was not as good.

I’ll be sure to bookmark your site!

By: Beth

Beth — Wed, 04 Nov 2009 18:16:03 +0000

Hello!– I’m trying to contact you about featuring this recipe but I can’t find your email info anywhere. Could you please contact me for details? Thanks so very much!

By: Lauren

Lauren — Tue, 03 Nov 2009 23:46:07 +0000

These are AMAZING. I could barely bake them b/c i kept eating the batter. the light, fluffy, cake like consistency was heavenly and i swear, it makes them seem much more difficult, like you had to do something secret to get them to get so big and fluffy. Love them and can’t wait to make more and take them to work!

By: Pumpkin Up: Butterscotch Pumpkin Cookies | Shedding It & Getting It

Pumpkin Up: Butterscotch Pumpkin Cookies | Shedding It & Getting It — Thu, 29 Oct 2009 17:36:53 +0000

[...] real reason I couldn’t resist this recipe (via Joy the Baker) is because it incorporates butterscotch chips or “morsels,” as Toll House calls them. [...]

By: Matt

Matt — Sat, 24 Oct 2009 23:31:17 +0000

Joy-these were amazing and will be made time and time again. I do need a little help though. Mine kind of spread and didn’t have the right consistency, and didn’t look like the photos, but very close. Do you have any suggestions of what went wrong? The bottoms didn’t burn, but they were hard to get off, then when pulled off there wasn’t much of a bottom. I used non-stick pans (even sprayed with pam) and like I said before they spread a bit. They were still amazing and my friends loved them. I had like six each day lol. Thank you for you wonderful blog btw and thank you for this great treat that will be used over and over again.

By: Jen

Jen — Thu, 22 Oct 2009 01:01:51 +0000

These were fantastic! I made them for my son’s snack at school, but I used chocolate chips instead of butterscotch, I like them better that way. They were a big hit with my son.

By: Pamela

Pamela — Sat, 17 Oct 2009 02:03:35 +0000

So after I make your Red Velvet Cake with Fluffy White Frosting tomorrow, I will be baking these yummy delights on Sunday. And I will make enough to take to work on Monday.

By: Amy

Amy — Thu, 15 Oct 2009 04:30:46 +0000

Ok so I’m still new to this whole cooking thing, I am carving a pumpkin this weekend and am looking for things to cook it in. But how do I use it, every recipe I find says canned pumpkin, so what do I do to get my pumpkin pulp into canned shape? Do I use as is, just the pulp, help???