These were very easy to make and turned out wonderfully. I did substitute another 1/2 cup butter, softened for the butter flavored shortening because I didn't have any. They were great. I cooked mine for 8.5 minutes per batch.

Reviewed On: Oct. 17, 2009

Followed the recipe to a T and was just not happy with the results. I'm sorry. I threw them away. This is a highly rated and recommended recipe, so maybe give it a try anyway. It was easy and cost nothing. Maybe you'll have better luck.

Reviewed On: Oct. 10, 2009

UPDATE: Changed my rating from 4* to 5*. I made these again with canned pumpkin. These cookies turn out terrific. A little sticky to work with, but very easy and quite YUMMY. I baked for 18 minutes - perfect. Yielded 4 dozen cookies. I will definitely be making them again. ORIGINAL: Not sure if my four star rating is fair - you decide. The flavor and end results were great, but I had a little bit of trouble. I substituted fresh pumpkin (pureed) for the canned and cooked for 14 minutes. I cooled completely and stored to frost the next day. When I took them back out in the morning, the bottom of each layer of cookies had stuck to the top of the layer beneath it. I cleaned them up the best I could, frosted them, tben put them back in the oven at 300 for 10 minutes. After cooling (again), they were much sturdier, although still cake-like and moist. When I stored them the second time, I separated each layer with wax paper (duh). It appears that using fresh pumpkin puree made the dough a little softer. It is not as dense as the canned. Nevertheless, they are VERY good now.

Reviewed On: Oct. 10, 2009