Honestly with food, everyone has preferences. I myself like soft cookies, but other people like crunchy cookies. In the pumpkin cookie world, soft and chocolate-filled trumps. I, like my sisters, am a chocolate miser. However, with these cookies, it is an essential ingredient, so I allowed myself to splurge.
While I was making the cookies, I noticed they mainly have the same ingredients. Bonnie's cookie dough had more moisture. Since I put the dough in the fridge before baking, that kept the cookies from melting too much in the oven. I cooked them together at 350 for 15 minutes and they turned out equally soft, with almost identical texture and taste. Sarah's cookies had a little more spice in them because instead of 2 tsp of cinnamon, she told me to put in 1 tsp cinnamon and then 1/4 tsp of cloves, allspice, ginger and nutmeg.
As the judge of these cookies, I declare them almost exactly the same, with Sarah's a tiny bit more spicy.