Reviewed: Jan. 4, 2010

I thought the overall recipe was good I used a bit of butter flavored Crisco in place of 1/4 cup of the butter. Half of the flour I used was whole wheat which rocked! I didn't used nutmeg because I had none but did use and extra half a tsp. of freshly ground cinnamon and two eggs instead of one. I also used half of the sugar the recipe called for and replaced it with half a cup of Agave sweetener! And I didn't use the icing on top my family loved the cookies and I was happy to make it a bit more healthy! p.s. I almost always alter recipes so this is still a good recipe!

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naomijane

Cooking Level: Intermediate

Home Town: Paradise, California, USA

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Reviewed: Dec. 11, 2009

The recipe was a good start, I added more pumpkin and cinnimon..It was an ok start but I am deffinatly twiking the recipe a little more before I make it again.

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kittykat

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Reviewed: Dec. 9, 2009

These cookies are delicious! Definitely don't skip the icing - the cookies need that extra bit of sweetness. I originally drizzled the icing over the top but had to add more. Next time I may make the icing thicker and then spread it on with a knife! Yum!

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VeggieStacy

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Reviewed: Dec. 2, 2009

I enjoyed this recipe. This cookie is definately "cake-y"! For my own personal taste, I increased both the cinnamon and nutmeg by 1/2 tsp, and skipped the glaze.

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ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 30, 2009

I made this for thanksgiving and it didn't go over so well. The consistency was more like cake which I attribute to the "old fashioned soft cookie" but also I felt the flavor was more flour than pumpkin. I rate it at 3 because it was good enough to eat just not good enough to make again

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Sarah

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Reviewed: Nov. 27, 2009

DELICIOUS!

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newheart and Mr.Max

Cooking Level: Expert

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Reviewed: Nov. 27, 2009

Made these for one of the desserts for Thanksgiving and they were really moist and full of flavor and the grandbabies devoured them. The only negative thing I can comment on is that the icing did not stay on the cooled cookie like in the photo so I will definitely alter the icing recipe the next time. Will make these quite often. Thanks for sharing this recipe.

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Teri

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Reviewed: Nov. 25, 2009

These are fab. A nice, light, chewy cookie with great pumpkin flavor. I must agree, they're great with or without the icing, but I do love them with. I baked them for 12 minutes in my little apartment sized oven and they came out perfect!

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Amy F.

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2009

Easy to make... mine weren't that pretty but still tasted good. Like little pumpkins... enjoy!

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SuzBara

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Reviewed: Nov. 20, 2009

These taste awesome. They're almost like little pumpkin cakes. I have not made the glaze because I used some leftover cream cheese icing I used on them, which I thought was a little overpowering but other loved.

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RENEEMEREDITH

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Reviewed: Nov. 17, 2009

Awesome!!! Soft and flavorful. I doubled the recipe, it worked great. I accidently forgot the vanilla, still tasted great. I did add 1 1/2 cups of white chocolate chips, and 4 0z. chopped walnuts to them. They are really good.

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