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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 17, 2008
After all the glowing remarks I was so disappointed with these cookies. They baked nicely, almost like a cake/cookie, but definitely needed spicing up. I added a bit of extra pumpkin spice and, as suggested by others, added chocolate chips and chopped walnuts. They were still bland. HOWEVER my husband liked them so that's the reason I gave this recipe 4 stars!
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Reviewer:

SASHA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 29, 2008
I loved these "cookies". The flavor was amazing. Mine turned out more like muffin tops though, still very good!
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SuperMom
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 6, 2008
Melt-in-your-mouth goodness!! I made the recipe as is and didn't bother with the frosting. My kids and I loved 'em!
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Shana4105
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 11, 2007
This was delicious I followed the recipe except I substituded shortening for butter and I didnt use any nuts or rasins or icing. They were very tasty and everybody loved them!
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allyjs94
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 3, 2007
very yummy!!! I didn't frost them. I used butter instead and a cup of milk chocolate chips instead.
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sarmckay
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 24, 2007
great! very soft. i added the whole can of pumpkin. frosted them with powdered sugar-milk-vanilla icing. turned out fabulous. thanks for posting!
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Reviewer:

rubenzer02
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 24, 2007
I don't like pumpkin, but these were the best cookies I ever made. I'm gonna make them for Christmas.
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Reviewer:

L B
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 4, 2007
this made lovely cookies - nice and moist!
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1 user found this review helpful

Reviewer:

Mellanie Skrabek
Cooking Level: Intermediate
Home Town: Winnipeg, Manitoba, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 3, 2007
They were great. My family loved them. It is nice to get the amount of cookies that they tell you are going to get.
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Reviewer:

hockeymom_6
Photo by Allrecipes
Cooking Level: Intermediate
Home Town: Berlin, New Jersey, USA
Living In: Atco, New Jersey, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 24, 2007
Wow these cookies are very, very delicious. I followed the recipe exactly and they came out great.They're soft and moist and not too sweet. Like little cakes. Husband and kids love them! Thanks for sharing it!
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Gaby
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 14, 2007
These cookies have a great texture. To reduce fat, I replaced the shortening with 1/2 cup butter and 1/2 cup non-fat plain yogurt. I also added all-spice and ground ginger to the flour mixture. Finally, I added lemon zest and lemon juice to the glaze. They turned out very good! I want to try again reducing the fat content even more.
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swest
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 5, 2007
Awesome cookies. I only used 1/2 cup of butter and they still turned out great!
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Reviewer:

Nicole
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 25, 2007
Great recipe! Because I knew this would be a more cake-like batter I just spread it in a 13 by 9 inch pan and made pumpkin squares. I only had to bake it for five minutes longer and they came out so fluffy and light. Instead of just a cup of pumpking I added at least another fourth for more flavoe and a half cup of oats. Though I think next time I'll add a full cup. Definitly making this again- we loved it so much my boyfriend is taking a bunch to work for everyone to try :)
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Reviewer:

Glowing Mommy of 2
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 18, 2007
very good. used 1/2c butter & 1/2c apple sauce instead of shortening. also added a big of nutmeg, and used the whole can of pumpkin. hit the spot, no icing needed.... but i would probably use cream cheese icing if i did ice them. :)
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Reviewer:

Jenn S
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Home Town: Bensalem, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 24, 2006
This is our first try with this recipe. Recipe was extremely easy and delicious. The cookies came out very soft and cakelike. Will definitely try this recipe again.
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Reviewer:

Lena
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 21, 2006
These are awesome cookies! They are soft and stay that way the next day. They are like little slices of pumpkin bread. The only things I did different is first I used pumpkin pie spice and then I heated up a can of cream cheese frosting for like 30 seconds and drizzled it over the cookies. Then I put a whole pecan on top. They were pretty and delicious. I made them the first time this last weekend and now my hubby wants me to make them for his shop for their Thanksgiving lunch. I am off to make them again, now!
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Reviewer:

BOOKLOVER65
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Cooking Level: Expert
Home Town: Saginaw, Michigan, USA
Living In: Salina, Kansas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 14, 2006
I happily altered this recipe. I substituted half of the shortening with applesauce, and half of the flour with oatmeal. The first batch was a little runny, though, so I had to add more flour. In the end, they turned out pretty good! But not as good as mom made.