I will try this one again, using it step by step. I doubled the recipe, used 1/2 brown & white sugars, and added about 1/4 cup more pumpkin, because that was the rest of it. (Silly to see it go to waste). I DIDN'T have problems with the cookies flattening out, because of the add'l pumpkin. ALSO, Pampered Chef Stoneware and a #50 Cookie Scoop gave me just the right mount of cookies. I baked them for the full 20 minutes. I also added mini chocolate chips to half the dough. As I stated earlier, I'll try these again and see if I get a fluffier texture, like I was expecting. I had these types of cookies before, but maybe it was my modifications that made them different from what I was looking for.

Reviewed On: Oct. 30, 2009

Thanks for sharing the recipe. It's not the best I've ever made but it was good. A little complex compared to my standard meatloaf recipe.

Reviewed On: Oct. 19, 2009

I must say that I was disappointed in the end result. The cake, itself, turned out big and full. But it was not as sweet as I was expecting, partially due to the addition of the cocoa/evap milk that was cooked and added in, but didn't have sugar mixed in with it to begin with. Also, the frosting tasted like nothing but thick condensed milk. I may try this again, when I'm looking to experiment a little, and use another reviewer's idea of putting chocolate mints on top of the hot cake and allowing those to melt to make the frosting instead.

Reviewed On: Feb. 4, 2009