I have made these cookies about 15 times over the past few years and they always turn out great. I also use butter instead of margarine. After rolling in sugar and placing on baking sheet, I slightly flatten using a smooth bottomed glass. Depending on my mood(and time) I will glaze with a simple home-made frosting. Make sure to watch the timing on these cookies, it is critical.

Reviewed On: Dec. 31, 2006

I used a 9 inch spring form pan and made my own crust from grahahm crackers. I increased all ingredients by 1/3 and added a/3 cup sour cream. Like several reviewers, I used 1.5 cups od the mixture(w/o pumpkin) for the bottom. I have made this cake on 2 occasions and both times everyone like it. I increased the cooking time to 55-65 minutes.

Reviewed On: Nov. 20, 2006

This turned out fantastic. I added about 1/4 cup water to the sugar to help carmalize, which took about 10-15 minutes. Do not stir the sugar, instead swirling the pan using the handle. Make sure the sugar has clarified (occasionally remove pan from burner) before allowing sugar mixture to boil(stop when deep amber color is reached). After allowing 24 hours to set, it came out perfectly to rave reviews.

Reviewed On: Jun. 29, 2006