Recipe by Peggy Ackerman
"Soft, cake-like cookies with caramel icing."
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1 1/2 teaspoons
1 1/2 teaspoons
packed brown sugar
Delicious! Everyone loves them!! I just have a word of advice for those who are making them for the first time. You have to sort of help the cookies take their shape. When you are dropping them on the baking sheet, their will be a pointy tip on each cookie that will still be there once they are baked. Just take the bottom of a clean spoon and gently press on the top of each cookie as soon as they come out of the oven. This will give the icing more of a surface to lay on.
I should have known when the recipe called for shortening and not butter that these would not be the tastiest cookies. They were blah, and without the frosting they would have been almost inedible. I made a big batch to take for thanksgiving, and wound up leaving them home they were so bad.
I am an expert pumpkin bread maker, but never made pumpkin cookies until now. I was skeptical.. but am now a believer! Goodness! I might just like these MORE than pupkin bread! They are similar to little cakes. Just AMAZINGly moist. The only diff. was I also added about 1/2 tsp. allspice. I always bake on silicone treated baker's parchment paper. Turned out AMAZING! I got my icing to look like the picture by adding about 1 c. more powdered sugar.. and make the frosting first. It really needs to cool. I turned over my cookies and dipped the tops in the icing.. Trying to drizzle over the cookies was way too messy!
This is the most incredible soft cookie. Sooo delicious, even better than pumpkin pie. I pour the glaze into a squeeze bottle for ease and speed in glazing these little gems. Then I just drizzle the glaze on top. This recipe makes lots and lots of cookies.
These cookies are really good! These are like little iced cakes, similar to a little debbie treat. Very mild flavor, my teenager devoured these like there was no tommorrow, but I thought they could use a little more spice. A 15 oz can of pumpkin is 2 cups. For the icing I used dark brown sugar and cooked it until it looked like it was all dissolved (or melted). I added about 4 cups of powdered sugar and the glaze/frosting worked great (and I had plenty left). The cookies were good plain, but the icing really makes them so don't leave it off. This makes a LOT of cookies. I got 7 dozen. These stayed soft, moist, and cakelike for the several days they lasted here. Thanks for sharing this terrific cookie recipe.
I absolutely loved this recipe
I and everyone else couldnt get enough.
The only thing i would suggest is add a little more pumpkin.
These cookies baked for about 15 minutes in my oven instead of 10, and I split the recipe in half twice which baked about 15 cookies. These cookies are very soft and cake-like, but they are irresistable.
I also added some chocolate chips to half the batter, and the chocolate chips overwhelmed the taste of pumpkin.
These cookies are a hit. Everyone LOVES the frosting.
These cookies are wonderful! They just melt-in-your-mouth. I kept the frosting warm as I was using it and just dipped the tops of the cookies in the frosting. Kids love them too!
These cookies are very good and I too used a squeeze bottle to drizzle the icing. I used fresh pumpkin which tasted very good but the cookies spread a bit more than I would have liked so if you are using fresh pumpkin, I would add a bit more flour. Everyone loved these cookies!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cookies V
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 249
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