Excellent recipe! I cut it in half except for the spices, and used whole wheat flour. I added about 1/8 teaspoon ground cloves, and about 1/2 teaspoon nutmeg as well. They are moist, flavorful, and have that hearty oatmeal texture. My kitchen smells wonderful too!

Although very tasty, these spread very much. They were so thin they did nothing but crumble!...we used these crumbs as a topping for ice cream.

I used an ice cream scooper and they stayed high for me, maybe try that next time? They didn't crumble or anything. Maybe too much grease on the pan, I put very little PAM cooking spray down. I did think they needed some flavor, my regular oatmeal cookies are better, I'll try some nutmeg next time!

Loved them!!! My cookies were a little thin also. I just added a little more flower and they came out great. I also added more spices as we like a lot of spice flavor. This recipe is a keeper.

These were great, although I too used whole wheat flour and added a little more oatmeal than what was called for and they weren't thin at all. I substituted the raisins for choc. chips- YUMMY! Great, will use this recipe again!

Made this tonight, used dried cranberries and raisins, and chopped pecans not walnuts. I also added a pinch of ginger to boost the flavor too. Nice thick batter, but I may have added a bit more flour and oats than strictly measured. I also microwaved the butter & sugars for a minute to help them blend better. They came out amazingly flavorful and soft, not thin at all. Plenty to share with the neighbors too! I didn't grease the pans but foiled them, I had no problem with them releasing. I love oatmeal cookies, and this recipe is Fantastic!!

Love it! Used 2 cups of oats, and a little extra flour to keep the cookies dry. Added 1/2 tsp of nutmeg, chocolate chips instead of raisins, cornstarch/water instead of the egg, and used fresh pumpkin that I roasted last week. Delicious!

Turned out great!! I followed the advice of others and increased the oats little and added chocolate chips. Wished I would've tried cranberries,will next time. Also wished I would've increased the pumpkin or added more pumpkin spices to enhance the fall flavor I was craving. Will make again.

These are my husband's favorite! They were very puffy and I didn't add any walnuts or raisins.

YUM! The first batch just came out of the oven, and they are delish! As everybody has to mess with recipes, I doubled the cinnamon, and added 1/2 tsp of clove, allspice and nutmeg.

Just made these cookies, took advice add a little extra flour also added an extra egg and it came out great. I will next time add the entire 15 oz. can of pumpkin. This recipe is delicious!

These were awesome! I used Imperial vegetable spread instead of butter. They did not flatten. Another trick for keeping your cookies from flattening is to refrigerate the dough in between baking. I added raisins, cinnamon bits and white chocolate chips!
Will definately make these again.

Nice chewy cookie that is a cross between an oatmeal cookie and a pumpkin cookie. I didn't increase the flour or oats as some reviewers suggested and the cookies turned out fine. It is important to refrigerate cookie dough prior to baking to keep them from spreading out so much. Also if you are using a dark coated baking sheet the oven temperature needs to be decreased by 25 degrees. Lastly, always check the cookies 2 minutes before indicated on the recipe. I did add 1/4 teaspoon pumpkin pie spice and substituted craisins for the raisins (and omitted the nuts). For a cookie utilizing pumpkin I prefer my regular soft pumpkin cookies or pumpkin Whoopie pies. And the best cookie using oats are peanut butter oatmeal chocolate chunk cookies. All that being said, it is a good cookie.

These cookies are moist and delicious. They are being gobbled up like a turkey dinner on Thanksgiving!

Substituted the raisin for coconut and the walnuts for almonds. Made a nice fluffy soft cookie. Awesome flavor.

These cookies are absolutely delicious! I made the recipe exactly as called for and we loved it!