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This is a really good cookie recipe! Very moist and yummy! I didn't have allspice so used pumpkin pie spice instead but still tasted great. I'll be using this one again. Thanks for sharing.
My son's daycare was looking for an eggless pumpkin cookie recipe (so my egg-allergic son could eat it, too). I did a search, and picked this one out since it had 4 good reviews. I do not bake hardly at all, so had to rely on the experience of others. The teacher made it today and said it came out better than some other pumpkin cookies she made with egg (mainly for comparison purposes). I got a chance to sample when I picked him up - and it was definitely the right choice!
Fantastic! I picked this for my one-year-old's November birthday treat since he is allergic to milk, soy, egg, and peanuts. I put the whole batter on a metal pizza pan and baked at 350 degrees Fahrenheit for 25 minutes (at negligible altitude) and got a DELICIOUS pumpkin-flavor, pizza-size muffin/cake. It was a hit with everyone and no allergic reactions! Huzzah! The leftovers will make yummy breakfast coffee cake.
These were a huge hit with my whole family and friends! I made them for my son who loves anything pumpkin, and I never have eggs in the house, so it seemed perfect! They were soft and cake like, and kept really well in a airtight container. The only changes I made was adding extra spices, i put in 2 tsp of cinnamon, and 1 tsp of nutmeg, just gave it more of the pumpkin pie flavor!
I got a lot of raves about this cookie. I cut the recipe in half and had to add a bit more flour, but that was my only change. Thanks for the great recipe!
I made these cookies for a friend who has an allergy to eggs. Nine people have already been eating and enjoying them today . I had to put a dish aside and hide it to be sure they got to my friend! We love the flavor of pumpkin and this cookie is a nice treat. Thank you for sharing this recipe.