The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 21, 2009
The flavor of these was fantastic -- the only changes I made were to add a half-teaspoon each of ginger and nutmeg. My only deductions are on style points, since I like to bring desserts into work, and these were arguably the ugliest cookies I've ever made (you would definitely need a lot more confectioners' sugar in the frosting for them to look like the prettier pictures), and they were difficult to transport/store (can't really stack them) and eat in their sticky softness. But my coworkers still loved them!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 17, 2009
Definitely needs the frosting on top, otherwise, it just tastes like pumpkin-spiced flour.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 17, 2009
These melt in your mouth cookies were yummy. The only reason I didn't give 5 stars was because I thought they needed more spice in them. The frosting was a perfect complement to the cookies.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 16, 2009
These were very good. I didn't think the icing was necessary, as they were great plain. However, I did add the icing like the recipe said and the cookies got sort of messy from there on. I had to add more flour because the cookie dough was a mushy blob with no shape or form and that ended up taking away from the flavor. I would add more flour and then more spices to balance it out. This recipe made way more cookies than I wanted. I got at least seven or eight dozen from these. Someone asked for the recipe, though. I guess that's a plus.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 16, 2009
These cookies were such a hit at my pot luck party. Yes, they do have a ton of shortening but that's what makes them so good! I do suggest making sure they are in a little ball before you put them in the oven or else you'll get pumpkin pancakes. Also, the frosting will be a little gooey but it will harden in a few minutes.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 14, 2009
I followed this recipe exactly. They were bland. The texture was too cake like for my preference. I won't be making these again. I highly recommend Iced Pumpkin Cookies, by Gina.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 13, 2009
Good soft cake like cookies. I am glad that I read other reviews before I started. Helpful hints: after cookies come out of the oven use a spoon to flatten the cookies for a place to ice, I also added an extra cup of powdered sugar to the icing to thicken it, I also put the icing in a squeeze bottle to ice the cookies and worked out great and less messy. When I make these again I will add nutmeg, additional cinnamon and maybe allspice to the batter. Cookies are good but could have a little more spice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 12, 2009
These are impossible to resist once you have tasted one. I used half brown sugar and half white sugar and added pumpkin spice, and I dipped the cookies in the icing. My husband said they HAD to be the best thing at the bake sale. The icing is to die for. Reminds me of maple sugar candy. I'm going to make another batch to share on Thanksgiving, but my waist line is begging me not to do it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 10, 2009
Delicious! Dangerous for the dieter who plans to eat 'just one'.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 10, 2009
Awesome Cookies, I used Brown sugar nstead of wihe and Imper1al iste of shortening. These are awesome cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 10, 2009
These might just be my new favorite cookie. Very easy and very yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 8, 2009
Awesome! I added 1 tsp pumpkin pie spice to the cookie and nearly 2 cups of powdered sugar to the icing. I think that if I'd let the icing cool for about 2 hours, I wouldn't have needed as much powdered sugar.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Hope, Arkansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 3, 2009
Not horrible but nothing special. Tastes pretty bland-will try with extra spices next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 1, 2009
We love these and so does everyone I shared them with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 31, 2009
I usually do not like pumpkin..but, after reading the reviews I decided to try these. Boy, am I glad I did. They were delicious!! Will certainly make them again.I didn't have any cinnamon (at least I couldn't find it) so I used pumpkin pie spice. It called for two tsp. of cinnamon and I figured the pumpkin spice had cinnamon in it so I only put one extra tsp. of that in , instead of 2 tsp of the cinnamon. I also used it for the two 1/2 tsp. of the other spices. Turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 30, 2009
Yummy cookies. I used 15 0z. can of pumpkin and I loved it, but I don't think it would hurt to add a little more to up the pumpkin flavor. The cooler the icing is, the thicker it will coat on the cookies.
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Photo by Belle

Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 30, 2009
Very nice cookie--more cake than cookie as many reviewers have noted. I added pumpkin pie spice for more flavor and it could have used a bit more. Would have been very bland without. Kids loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 29, 2009
I have made these twice now! My husband took them to work and they got great reviews. However, I may consider trying to make the icing without the brown sugar next time. Lots of extra added calories! Also, LET THE ICING COOL COMPLETELY BEFORE ADDING THE POWDERED SUGAR! The first time I made them, I did not and I had a ton of left over frosting. The second time, it cooled for probably 45 minutes before I added the powdered sugar. I had reduced the recipe by half (based on first experience) and the icing sat up much nicer and thicker - like the picture! I ran out of icing halfway through and at that point was rushed and didn't let it cool nearly as long when I whipped up more. The icing separated and looked lumpy. Taste was still good, but the appearance was not there!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 28, 2009
These cookies were moist and quite delicious!! I also took the tip by another reviewer, who mentioned to lightly press the tops of the cookies when it just comes out of the oven. A few tips that were not mentioned in the recipe that could be questioned: No need to grease the pan. With a covection oven, cook at 350 for 14 minutes with insulated cookie sheets, and 10-11 with dark cookie sheets. Use a teaspoon (not tablespoon). Overall, very delicious cookies!
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Photo by Lacey

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 28, 2009
All I can say is this is an easy recipe and one that fills the home with a wonderful aroma. If you're looking for a nice surprise for family this recipe is the one. Thanks for sharing.
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