Reviewed: Nov. 22, 2008

Finally! A pumpkin cookie that is soft and cakelike! Very mild flavor and not overly sweet. I have been trying different recipes, all with disappointment, until this one! I did not ice it because I wanted something that wasn't too sweet for my kids. I did add about 1/4 cup of additional pumpkin puree and reduced the white sugar to 1 cup and added 1/2 cup brown sugar. Perfect!

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wymindless


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Reviewed: Nov. 21, 2008

Yum! I oopsied and added a whole 15oz can of pumpkin... i added a touch more sugar and pumpkin pie spice just in case... but I don't think it was necessary after I tasted them with frosted. The frosting is delish with these! I used a flavored coffee creamer instead of milk/vanilla. YUM!! Certainly more cakey than cookie. Give it a try!

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FNCHEF

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Prior Lake, Minnesota, USA
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Reviewed: Nov. 21, 2008

These are fantastic! The trick is: do NOT put them in an air tight container or they will get soggy. Simply cover loosely with wax paper. Also, don't make if it's humid and don't refrigerate.

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khk


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Reviewed: Nov. 21, 2008

I would give this recipe a gazillion stars! I made them on a whim yesterday after work to take to a church event. I love the not terribly sweet, cakey cookie with the supersweet spicy glaze drizzled on top. Absolutely one of my favorite ever cookies that I'll make over and over!

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paperdoll


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Reviewed: Nov. 20, 2008

I made these cookies without the frosting. I found it to be a really good pumpkin cookie recipe. I added a bit more pumpkin than called for and I got cookies that were super moist - almost like pumpkin bread cookies. Note: The more spice you add to these, the better they taste. I used 1 tsp pumpkin pie spice and 2 tsp cinnamon. I used brown sugar instead of white and I only used 1 cup.

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RunToEat

	Cooking Level: Expert
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Reviewed: Nov. 20, 2008

Made these with the thought that my kids would turn their nose up and not even try them. It probably was the icing that tempted them, and much to my surprise the loved them! Even had to send a few home with a little friend that was over. The kids begged for another after dinner. I will have to make another batch later this week - and some for Thanksgiving. Thanks for the recipe! Didn't change a thing accept baked them for 12-13 minutes.

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mom2hhh

	Cooking Level: Expert Living In: Eugene, Oregon, USA
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Reviewed: Nov. 19, 2008

Divine! The spices reminds me of the holidays and my whole house smelled good when I made them. Very cake like and the other reviewers were right about how moist the cookie is. I left the out all day and they stayed perfectly fresh. The only modification to the recipe that I made was the icing application. I poured the icing in to a zip-lock bag and cut a tiny corner off the bottom then squeezed the icing on to the cookie.

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SHUCKSNUGGET

	Cooking Level: Expert Living In: Plymouth, Minnesota, USA
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Reviewed: Nov. 19, 2008

I was looking for a pumpkin cookie my sister used to make years ago, and this was the closest I found. I tried them iced, and I didn't care for it (even though I have a huge sweet tooth). These are very sticky and difficult to make look pretty. Also found that when undercooking them, they stay moist longer.

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April B.

	Cooking Level: Beginning
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Reviewed: Nov. 19, 2008

So Yummy!! Definately use your favorite cream cheese dressing!

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trishay4

	Cooking Level: Beginning Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Nov. 18, 2008

So good! Took other reviewers' advice and frosted them with Cream Cheese Frosting II from this site. I think next time I'll add chocolate chips as well.

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bwillia2

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: San Francisco, California, USA
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Reviewed: Nov. 18, 2008

These are great cookies! They taste wonderful and they look great. My husband loves them with coffee.

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Kwinberg

	Cooking Level: Intermediate Home Town: South Bend, Indiana, USA Living In: Cheboygan, Michigan, USA
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Reviewed: Nov. 17, 2008

I decided to try this recipe because of its high ratings. Although these tasted good, these are definitely NOT cookies. They are the EXACT consistency of muffin tops, which I also love. Unfortunately I was craving cookies =( Do give these a try though, if you're looking for the most delicious part of a muffin! For something SLIGHTLY more cookie-like, and with more texture (oats and raisins--or as I like, dried cranberries ^_^), I recommend Pumpkin Cookies I, also from this website.

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Vivian

	Cooking Level: Intermediate Home Town: Olney, Maryland, USA
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Reviewed: Nov. 17, 2008

These are so good I cannot find the words for it. My youngest son loved them so much he took half to school to share with friends at lunch then tried to eat the rest on his own LOL... This will be a keeper for my family! Thank you very much...

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Kimber477

	Cooking Level: Intermediate Home Town: Grand Rapids, Michigan, USA Living In: Wyoming, Michigan, USA
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Reviewed: Nov. 16, 2008

GREAT recipe! My family and I loved these cookies. My daughter had a friend over so I decided to try this recipe, the friend loved them too and just had to take some home for her family to try. I didn't make the glaze to go with the cookies but we didn't miss it. Actually I will use a little less sugar the next time I make this. I used half white sugar and half brown. I did the same with the flour, half white and half whole wheat. This is a definite A and I will be making thses for Thanksgiving.

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Yarie

	Cooking Level: Intermediate Home Town: Brooklyn, New York, USA
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Reviewed: Nov. 15, 2008

GREAT recipe! The only change I made was adding just a tiny amount of maple extract to the frosting. Delicious.

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www.bittybowsboutique.com

	Cooking Level: Intermediate
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Reviewed: Nov. 15, 2008

Delicious!!! I sprinkled with cinnamon - yum!

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Mama Slone

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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