These were amazing! Made them for a bake sale and ended up having to make a second batch so we could keep some because they were so good! I followed the advice of other viewers and used a whole can of pumpkin instead of just a cup and I think it helped keep them moist. However, the best part was the icing! I will start adding cinnamon to my cream cheese icing when I make carrot cake, too. Awesome recipe all around.

Reviewed On: Nov. 22, 2009

After attempting a buttercream frosting recipe from this site that was a complete disaster, I decided to try this one out. It turned out perfect! I used it for mini cupcakes for my brother's wedding and they disappeared. Everyone ate the cupcakes instead of the wedding cake! This icing sets up beautifully and tastes great too.

Reviewed On: Oct. 4, 2009

I followed this recipe exactly as written but something went wrong somewhere. While the icing tasted great, the texture was a greasy mess. It was impossible to work with. Kept adding powdered sugar to get it to thicken up but to no avail. And when I tried to add food coloring (the gel kind sold in cake decorating stores) the color did not take. I ended up adding cream cheese to it and using it as fruit dip.

Reviewed On: Oct. 4, 2009