Reviewed: Nov. 28, 2009

Made according to recipe. Fabulous, easy and delicious. Every last cookie eaten in less than 24 hours by my family. Will make over and over during the fall.

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JEETERWOMAN

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Douglasville, Georgia, USA

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Reviewed: Nov. 28, 2009

These were delicious. The reviewer was right about not putting them in an air tight container. I left them out on the counter. They don't have a long shelf life, so eat them quickily, which isn't a problem because they were delicious!

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Nov. 27, 2009

I'm a pumpkin lover from long ago! My favorite growing-up recipe from childhood was my Mom's FABULOUS Pumpkin Chiffon Pie, like no other in the world, the BEST! I'll post it when I have time! But these good cookies will be part of my Christmas gifts, along w/many baked quickbreads of different flavors, pumpkin/choc.chip among others etc., muffins, mixes-in-a-jar, hot cocoa mixes etc. Happy Holidays to all!!

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lynnely

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Reviewed: Nov. 27, 2009

These were really good! For some reason I was craving pumpkin the day after Thanksgiving and wanted to try something different. I only had 1/2 cup of white sugar so used 1 cup of light brown. I also used 2t of pumpkin pie spice in place of the 1/2t nutmeg and 1/2 cloves. I didn't ice these and my kids (and myself) gobbled these up.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Nov. 26, 2009

super yummy...great with coffee. I didn't have the patience for the frosting, but I bet it'd be great for a more sweet cookie taste....these were more like muffin tops.

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Maggie L.

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Reviewed: Nov. 26, 2009

holy , these are so yummy! i made mine a little big and cooked them for 20 minutes. the glaze is what makes them so amazing. highly recommended!

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ESKIMO49

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 25, 2009

One word, WOW! I got nothing but amazing reviews on this one. Everyone keeps begging me to make them again. Followed recipe to the "t" and wouldn't change a thing.

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Brittney

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Reviewed: Nov. 25, 2009

Everyone at work and at home love these cookies and can't stop eating them! I used a cream cheese icing because it tastes better and easier to make.

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LitleRagdoll

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Reviewed: Nov. 24, 2009

Right out of the oven this might be the best cookie I ever had. It has a cake-like consistency. I will add more spices to the batter next time, as they got a bit blander as they cooled. I added a little extra milk to the icing to make it thinner, but I didn't need to. It ended up being to thin and I had to wait longer for the icing to set.

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ficcient

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Reviewed: Nov. 24, 2009

The cookie dough was a good indication that the finished product was going to be yummy !I luv pumpkin. I used my pumpkin pie filling that I canned earlier .The spices that were already in the puree was a bonus ,didn't have to add any spices .I'll have to can more pumpkin next year just for these cookies..Thanks for sharing the recipe.

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Sunshine

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Reviewed: Nov. 24, 2009

Good cookie, it had a moist cake-like texture to it. Next time I'm going to follow the suggestions from the reviewers because I found the icing too sweet.

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Gida

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2009

These are so tasty! I used 3 tsp pumpkin pie spice instead of the cinnamon, nutmeg and cloves. I also used cream cheese icing and sprinkled them with cinnamon and sugar. Although, they are just as good without icing!

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Lauren526

Cooking Level: Beginning

Home Town: Mustang, Oklahoma, USA

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Reviewed: Nov. 23, 2009

These came out exactly how I'd expected. Yummy and they keep for a while, if you have that much restraint.

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sizial

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Reviewed: Nov. 22, 2009

These are amazing! Double the spices and add the 4 oz. cream cheese to frosting! Thank you Gina!

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Kris

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Reviewed: Nov. 22, 2009

These are amazing cookies. I did add a little more vanilla and added maple extract to the glaze instead of the vanilla. Yummm

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MOMMYTO3

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Reviewed: Nov. 22, 2009

Very good! To make it healthier I used half whole wheat and half white flour as well as a stick of light butter instead of regular. I subbed brown sugar for half the white. For the glaze I added cinnamon and some maple extract. Well enjoyed!

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Marcy

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Reviewed: Nov. 22, 2009

These were so good. They were soft and moist on the inside. The only complaint was that the icing did not stay on the cookies, it dribbled off. I would make a divot hole in the cookies next time so that the icing stays on the top.

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AmberC2

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Nov. 21, 2009

These cookies got mixed reviews. I thought they were a little bland but they grew on me nontheless (liked the texture), a few people didnt care for them, and others thought they were one of the best cookies they had tasted...Good: they stayed mosit, and had a great texture. What I would change: I might had more spices in the future to give them a strongr flavor.

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smkaz3

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Reviewed: Nov. 21, 2009

Oh my! This is a great recipe. I followed it to a "T". First of all, I baked them for a church lunch. After I tasted them, I wasn't sure they were going to make it to the church! At the church, it was the most requested dessert. Making this one again for sure!!

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peanut_butter_lover

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Reviewed: Nov. 20, 2009

The first time I made these, they came out sooo good! For some reason the 2nd time I made them, they were only ok. Not sure what I did wrong. I gave them as gifts the first time and everyone loved them!

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