Reviewed: Dec. 4, 2009

Great recipe...cookies had wonderful texture and flavor. Only thing I changed was to add 1 1/2 tspns of cinnamon AND 1 tspn of pumpkin pie spice. Also made homemade cream cheese frosting and ended up baking for a little over 15 minutes.

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Seahawk07

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2009

I added a 1/4 tsp nutmeg, 1/4 tsp allspice and used 1/2 tsp cinnamon instead of 1 tsp. I also pressed the after rolling into ball cause they did not spread. I omited the salt and set my oven at 325 and baked for 15 min

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Xara

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Reviewed: Nov. 4, 2009

these cookies are so good very moist I did end up adding a little more flour and baking soda to make them a bit more like cookie dough I also dropped them next time I will try to chill the dough first

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DIAMONDJOY

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

Living In: Aurora, Colorado, USA

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Reviewed: Oct. 30, 2009

These cookies are wonderful. Brought them to work this morning and they are almost gone! I also used 1 tsp pumpkin pie spice instead of the cinnamon. Rather than canned icing, I made my own cream cheese icing with 1/2 stick butter, 3 ounces cream cheese, 1 tsp vanilla and 2 cups sifted powder sugar. Delicious!!

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CLeathers

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Reviewed: Oct. 3, 2009

These taste so good! Definitely a drop cookie. They are VERY moist. Make sure to bake them all the way. My first batch was not done in the center. Don't put them in an airtight container, just on a plate. My kids liked the frosting, but I left a few of them plain because they're great that way too!

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Mom2three

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Reviewed: Oct. 1, 2009

I used the cream cheese frosting the first time that I baked these cookies. The second time that I baked these I used Royal Frosting. The third time that I baked these I used buttercream frosting. Overall the Royal Frosting tasted and looked the best because I decided to colour the Royal Frosting orange to match the shape of the cookies (pumpkins)!!!!

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auddie.6@gmail.com

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Reviewed: Sep. 23, 2009

These are a wonderfully moist taste of fall. Love love love!

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Karin

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Reviewed: Apr. 29, 2009

These were awesome, super super soft and moist. The pumpkin wasn't overwhelming or anything, it gave it nice moisture and fantastic falltime flavor. Cream cheese frosting is a nice addition, but if you are cheap and don't want to buy it, or lazy and don't want to make your own and frost them, these cookies can totally stand by themselves.

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Katie K

Cooking Level: Beginning

Home Town: Sugar Land, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Dec. 29, 2008

New favorite holiday cookie!!! The name says pumpkin, but I say they taste like carrot cake! One suggestion. The dough needs refrigerated several hours or even overnight. Then roll into a ball, place on cookie sheet, and flatten with a spatula to 1/4" thickness. You will end up with a picture perfect cookie that everyone will love!

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DIZRICH

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Reviewed: Nov. 20, 2008

Moist and yummy! I used canned cream cheese frosting as suggested, but I think I'll make my own next time. I found my dough impossible to roll into balls--it was too sticky! So, I just did drop cookies and they were fine. Over all a fine recipe.

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gmarshall

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

These are good pumpkin cookies: Moist, tasty. I put a cream cheese frosting on top and they were even better.

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Annie

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Reviewed: Oct. 18, 2008

Everyone from 3-80 loved these cookies!!!!!

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Kristi

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 16, 2007

absolutly wonderful!!Hubby likes them w/ chocolate chips, though i prefer them with cream cheese icing..Mmm great recipe.

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kath

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Reviewed: Nov. 15, 2007

I made these cookies tonight. The batter was SO soupy that I couldn't roll the cookies into balls as the recipe said. I ended up dropping them onto the cookie sheet by spoon. I baked two cookies before I attempted the rest of the batter. Very bland. I ended up adding more sugar, some pumpkin pie spice, and more cinnamon. I baked them for 15 minutes, flattened them with a spatula, then baked them for an additional 5 minutes. They did take the cream cheese frosting this way. As for taste..okay. I don't think I'll be baking these again, but thanks.

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AnnieO60

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Reviewed: Nov. 13, 2007

The dough was a little gooey but overall it was a GREAT recipe.

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Tami

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Reviewed: Nov. 6, 2007

Yummy! These cookies are so good and easy to make. The batter is a bit sticky but definitely worth the effort.

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Goodfood

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Reviewed: Nov. 5, 2007

These cookies were super moist so I didn't put them in an air tight container. They dried out by the 4th or 5th day, but there were only a few left so it didn't matter. Everyone loved them!!

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StephaneeRR

Cooking Level: Intermediate

Living In: Stillwater, Oklahoma, USA

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Reviewed: Nov. 5, 2007

These cookies are so moist and taste amazing! I loved making them!

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Shayla

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Reviewed: Oct. 30, 2007

Turned out fantastic!! Very tasty!! I used 1 tsp of the "Pumpkin Pie Spice II" instead of cinnamon. (I didn't have cloves so I used allspice inplace of that) And I put the dough in the freezer about5-10 minutes before I made them into balls (and between bathces) and they balled up fine. I also flattened them just a bit with a measuring cup immediately after I took them out of the oven and they were perfect! Cooked on 350 for 12 minutes. Mmm...mmm...mmm... good, will make again! I actually prefer these over the pumpkin roll. Easier to make and just as tasty....

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tinalo

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 29, 2007

This recipe is one of my favorites! I made it for the first time last weekend and had to make four more batches this weekend! Everyone loves them, and everyone is asking where I got the recipe. Thanks so much!

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Kelly

Cooking Level: Intermediate

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Pumpkin Cookies VII

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