Comments on: Ridiculously Good Pumpkin Spice Cookies

By: Jean

Jean — Wed, 23 Nov 2011 02:21:19 +0000

i’m making these for a thanksgiving celebration at my kids pre-school. so, i replaced the nuts with dried cranberries. i used ground flax as the egg sub because that’s my preferred method. if the raw dough is any indication these will be amazing. thanks!

By: Theresa

Theresa — Wed, 26 Oct 2011 21:13:12 +0000

Could you freeze some of the dough to bake later? Has anyone tried this?

By: Pumpkin Delight | Jing Ai Blog

Pumpkin Delight | Jing Ai Blog — Tue, 18 Oct 2011 11:16:10 +0000

[...] Pumpkin spice cookies [...]

By: Yustin

Yustin — Thu, 06 Oct 2011 14:03:20 +0000

Pumpkins are definitely one of the most favorite veggies by most people. I am personally amazed on how it can bring a lot of variations and tastes. They simply make the most delicious meals in every occasion I know. But I must say that the pumpkin creamy soup is always a favorite of the family. This coming Halloween, I am planning to go on a pumpkin shopping again, and I can’t wait to try the pumpkin cookies recipe we have here. I hope my kids won’t notice the main ingredient on it, though. I am also planning to give it out to trick or treaters. Let’s Go Pumpkin Shopping!

By: Antioxidants

Antioxidants — Sat, 06 Aug 2011 21:11:19 +0000

What a fabulous recipe and definitely a healthy way to snack. Pumpkin spice cookies..now that is a great way to get your antioxidants!

By: Vegan Pumpkin Spice Cookies |

Vegan Pumpkin Spice Cookies | — Tue, 05 Apr 2011 18:34:31 +0000

[...] from Natural Papa. Since this was my first shot at pumpkin cookies, I didn’t do much experimenting and I cut [...]

By: Richard

Richard — Wed, 02 Feb 2011 11:39:10 +0000

I love this idea of pumpkin spice cookies. Too many people just embrace the “pumpkin concept” only on Halloween. But I can’t have great Pumpkin treats just one day a year. Thanks for the cookie recipe. Keep ‘em comin!

By: Alisa

Alisa — Sun, 30 Jan 2011 12:15:02 +0000

I'd love to guide Foodista readers to your site. I hope you could add this pumpkin spice cookie widget at the end of this post so we could add you in our list of food bloggers who blogged about pumpkin spice,Thanks!

By: Blade and Cauldron

Blade and Cauldron — Sun, 05 Dec 2010 01:53:00 +0000

these look seriously good … and since my dad prefers sweet potato pie to pumpkin pie I may just have to make these with those instead

By: David@spindlerepair

David@spindlerepair — Sat, 04 Dec 2010 06:03:00 +0000

WOW i love pumpkin spice. I wonder who created it? id like to create something to this equivalent

By: Clotilde M/Craftybegonia

Clotilde M/Craftybegonia — Sun, 14 Nov 2010 03:12:00 +0000

I suppose they would also be delicious with some of the wonderful hard shell fall squashes. I love a recipe that has no eggs you have to scrabmle to substitute!

By: Clotilde M/Craftybegonia

Clotilde M/Craftybegonia — Sun, 14 Nov 2010 03:12:00 +0000

I suppose they would also be delicious with some of the wonderful hard shell fall squashes. I love a recipe that has no eggs you have to scrabmle to substitute!

By: Is Flax Seed the Vegan Baker’s Miracle Worker? « wannabe vegan

Is Flax Seed the Vegan Baker’s Miracle Worker? « wannabe vegan — Mon, 25 Oct 2010 13:18:48 +0000

[...] In case you are curious to try it out, the recipe can be found here on Natural Papa’s Blog. [...]

By: Andrea

Andrea — Mon, 30 Aug 2010 01:13:00 +0000

These are amazing. So simple and delicious. Its like pumpkin pie in the form of a cookie! Thanks for the awesome recipe. I will definitely be making these again soon…seeing as half the batch is eaten already!

By: Icechen1

Icechen1 — Mon, 23 Aug 2010 23:00:10 +0000

I love pumpkins, especially when fall’s coming soon!

By: Christine

Christine — Tue, 10 Aug 2010 19:08:59 +0000

These sound wonderful! Normally not much of a cookie person, I just love a good pumpkin cookie – however, I may just have to try it with butternut squash first. That really must be an interesting and delicious cookie!

By: Derek Markham

Derek Markham — Wed, 14 Jul 2010 00:16:27 +0000

Mmm. We love kabocha as well – haven’t tried it in this recipe, but you’ve got me thinking! Last fall and winter, we ate a lot of Hopi squash here in NM – very fleshy, great taste. But we only got a single seed of it to germinate this year…

By: Mystic Kitty

Mystic Kitty — Tue, 13 Jul 2010 23:35:16 +0000

That’s a great looking recipe, Derek, thanks for sharing. I also love to prepare Japanese pumpkin called kabocha. It’s smaller in size, with bright orange, fiber texture inside. It’s quite moist, tender, and very juicy when you broil them, and quite sweet like yams.

By: Derek Markham

Derek Markham — Fri, 23 Oct 2009 04:24:22 +0000

Carole – We use Energ Egg Replacer for these. It can usually be found at a natural foods store/co-op. You can also use ground flax seed, but this makes for more consistent results, I think.

By: Carole M.

Carole M. — Fri, 23 Oct 2009 04:19:17 +0000

I’d love to make these cookies – I have a friend who is strictly Vegan.
I’m a bit confused (and embarrassed, as well) what is the egg replacer you’re writing about (?) the cartons on the grocery shelf called egg beaters, or whatever they’re called? I thought those had some egg product in them. My friend doesn’t eat eggs/dairy, or anything with a face!
Coconut oil, probably and or olive oil – would be do-able for the shortening. I’d appreciate knowing how to take these to the strictly Vegan
level.
Thanks.