This recipe is wonderful. Even my non pumpkin loving friends and family loved them. My mother, who can't stand pumpkin coffee or donuts or pumpkin pie, gobbled them up! I recommend baking them on parchment paper not only for easy clean up but you can frost them right on the pan without making a mess. I also noted that it took much less than 20 minutes to bake. All my cookies were done in 10-15 minutes so watch your cookies closely. The ones left in for 15 minutes were much lighter and more airy than the ones left in for ten. The ones left in for ten minutes were a much bigger hit. They tasted more like pumpkin and less like ginger bread, which I did notice with the ones left in longer. These can turn from soft, moist pumpkin cookies to light cake like ginger bread cookies in an instant. I would definitely throw in a few extra spoonfuls of pumpkin in next time I make this. All in all a fantastic spiced fall cookie!
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This recipe is wonderful. Even my non pumpkin loving friends and family loved them. My mother,...