I tried this recipe twice; it is a good recipe, but the cookies are soft and have a cake like texture. If you want a harder texture, then you wont like this recipe. I tried it with fresh pumpkin, because I had a little left over from something else I made (I wouldn't have made them otherwise) but I don't think that would have made a difference. I put half with chocolate chips so my friend who is not a pumpkin person would eat it, but it tasted better without. My father who is very traditional, did like them, but preferred the pie and cakes I made with pumpkin. I did not use the frosting because I think they are sweet enough without them, especially if you put chips. You must remember to grease the pan. I know that sounds obvious, but the first time I made it, I tried the first batch without greasing the pan, not noticing the recipe said to grease it. I had to throw the whole first batch out. I am used to making toll house cookie recipes which contain a little more fat, so you don't need to grease the pan. This recipe only calls for a half a stick of butter and really does not have a lot of fat, content, so the cookies really stick if you don't grease it. All in all, it is a great recipe, as long as you follow the instructions carefully.
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