The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 26, 2009
Awesome and easy!! I didn't even put the icing on these cookies (so even easier) and they were so good. Next time I will double the recipe and maybe they will last longer.
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Ami

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 26, 2009
I made these for poker night and they were a huge hit! I iced half the batch so we had a choice. We couldn't choose a favorite. I followed the recipe exactly and I wouldn't change a thing.
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Photo by Robbando

Cooking Level: Intermediate

Home Town: Geary, Oklahoma, USA
Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 26, 2009
One word: AMAZING! I iced half the batch, and left the rest plain with no icing. Honestly,I could have it either way! I've never made pumpkin cookies before and when I saw the "batter", I was a little skeptical. It didn't look like it would be cookie-shaped at all! But, needless to say, after 14 mins in the oven, they came out perfectly moist and chewy. YUM! perfect for fall.
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Photo by <3Loves2Bake<3

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 26, 2009
I made these as listed, with the exception of pumpkin pie spice and cinnamon instead of the ones given. They were awesome! My icing wouldn't set enough to stack them though - but it was probably just a result of it being so humid here. They weren't around long enough to need storing anyway ^.^
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Photo by Allrecipes
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2009
These may be the best cookies I have ever eaten in my life...That pretty much sums it up.
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Photo by CuppaTeaGirl

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Bloomfield, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2009
Wonderful cookies! Made recipe as given; 1/3 plain, added dried cranberries to 1/3 of the batter and raisins to the other 1/3. I know these will not last long.
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Cooking Level: Intermediate

Home Town: Evergreen Park, Illinois, USA
Living In: Aurora, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2009
Absolutely delicious! These cookies are easy to make and really capture the best flavors of fall. I followed the recipe exactly but in my oven they baked perfectly in only 13 minutes. I chose to add cinnamon to the icing which enhanced both the look and taste of this treat. Enjoy. I did. :)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2009
The cookies are good but nothing exceptional. High in calories. Dropping by Tbls full was a bit deceiving as the cookies are much larger than the 36 servings indicated. I used Splenda to cut calories.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2009
This is one of the best that I've cooked. It cooks fast, and tastes awesome! It's the perfect holiday treat. It's great that the cookies turn out doughy. I am not crazy about crunchy. The pumpkin flavor keeps it moist. And the combination of cinnamon/clove is perfect. Didn't have nutmeg, but I will be sure to add it next time. I plan on making this for Thanksgiving.
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Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA
Living In: Oxford, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 24, 2009
Love them! I don't usually like pumpkin but I loved these. I did change a few things based on other reviews: 1. 1 cup white sugar and 1 cup light brown sugar 2. Add 2 tbsp of cinnamon to glaze 3. Decrease cook time to 14 mins 3. Top with crushed pecans Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 24, 2009
I didn't change anything with these cake-like cookies. Next time I make them I will add chopped pecans to the batter and maybe add some flavoring to the iceing or try another iceing, as it was too sweet for my taste. The kitchen smelled delicious when the cookies were cooking. I'm freezing some so they don't get eaten up in one night. Hope they freeze well.
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Photo by kayakjoan

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA
Living In: Tequesta, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 24, 2009
These taste great! I substituted half a cup of white sugar with brown sugar and used 1 1/2 tsp. of cinnamon and 1 1/2 tsp. of pumpkin pie spice instead of the listed spices. I'm bringing them to a party tonight!
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Photo by Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 24, 2009
I'm glad I went to buy the ground cloves for this recipe. It gives the cookies and little kick. The icing is great too and looks wonderful.
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Cooking Level: Intermediate

Home Town: Ocala, Florida, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Oct. 24, 2009
We made these cookies on a rainy day. I used more nutmeg than the recipe called for. Very light and icing was delicious! Will definitely be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 24, 2009
Delightful flavor, baked up beautifully, total muffin-top texture! -In order not to add to my own "muffin-top", I substituted unsweetened applesauce for the butter and did 1 cup of white sugar with 1/2 cup turbinado sugar. Absolutely recommended, I think these will be a big hit with the hubby and the girls at work. Thanks!
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Photo by Meaglet

Cooking Level: Beginning

Home Town: Grayslake, Illinois, USA
Living In: Coral Springs, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 24, 2009
Absolutely oustanding, texture and flavor - a good way to get your veggies too. I modified the recipe slightly by halving the butter from 1/2 cup down to 1/4 and substituted 1/4 of unsweetened applesauce. This brings down the portion fat to 1.75 grams per serving. I would add a pinch of orange essence to the icing to give it a little zip...therefore less sweet. I also added one or two chocolate chips for decoration. This would be fun for kids -- domino cookies! This cookie recipe is great for Halloween or Christmas! Well done. A hit with me and great for sharing - I gave a tin of cookies away today along with the recipe! Nessie
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 24, 2009
iv never had pumpkin cookies but after these ill be making them all the time! the flavor and texture is amazing. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 23, 2009
Tasted delicious! They also made the kitchen smell amazing as they were baking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 23, 2009
Yummy...Loved them!! Topped them off with Cream cheese icing...perfect=)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 23, 2009
These are delicious. I made with freshly roasted pie pumpkin and the flavor is nice and subtle (would probably just go for the can next time!). Also used the glaze recipe from another pumpkin cookie - caramel glaze just sounded so good. Have a feeling these will be gone soon and I'll have to make more.
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