I followed the recipe exactly until it came time to start rolling out the dough. It simply would not stick together in a way to make it possible to do the cutouts. So, I used 1/2 teaspoon of vanilla mixed with a tablespoon on cold water and kneaded it into the dough.It made it better. THese cookies are not sweet at all and have a sandy texture. They are a good counterpart to the sweetness of the dulce de leche. Here's how I make the dulce: take a can of sweetened condensed milk (fat free or whatever you like), take off the wrapper, immerse the can in a heavy saucepan filled with water, and boil for 3 hours. Check periodically and add water to keep covered. Chill for an hour, then open can. When you do it for three hours, it becomes thick and well browned. Any less and it may be too liquidy for this recipe.

Reviewed On: Dec. 19, 2007

Great cookie- very moist, soft in texture. Instead of white flour, I used 100% whole wheat. Kids and family loved it too. The pumpkin is not over-powering, very light. Only used 1.5 cups of chocolate chips.

Reviewed On: Oct. 11, 2007