Made these because my jelly roll pan has seen better days but I was craving a pumpkin roll. All in all, they're delicious! Since there were no reviews I made this exactly as-is. It was difficult to get the cookies all the same size because the dough/batter is pretty loose. My first pan turned out much too small. I did have it figured out toward the end though, and used the entire 13 minute baking time. The filling is good with the cookie, although it's pretty darn sweet and I would like a bit more cream cheese flavor. Next time I would use 5oz cream cheese and only 2 tablespoons of butter, and just a little less powdered sugar. Would have given five stars if it weren't for the super-sweet frosting and also presentation - with this loose dough, forming even circles would be REALLY hard - must've taken many batches to get those perfect cookies in the photo! I have faith in the AllRecipes readers though - a few tweaks and this is a real winner!

Reviewed On: Nov. 3, 2009

Fantasic! I didn't have any cream of tartar on hand so I used a conversion I found online and instead used 3 teaspoons of baking powder and a half teaspoon of baking soda, omitting the 1 tsp of baking soda called for in the recipe. They turned out soft and perfect!

Reviewed On: Mar. 27, 2008

Instead of 1/2c yogurt, I used 1/4c yogurt and 1/4c sour cream, because I LOVE the taste of sour cream. But don't leave the yogurt out -- it adds great zip!! I also used regular skim milk and fat-free chicken stock b/c it's what I had on hand... it turned out fantastic. I've made it several times and always devour it.

Reviewed On: Jan. 14, 2008