Recipe by Sabattis
"After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!"
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1 (15 ounce) can
1 (3 ounce) package
cream cheese, softened
[My first time posting a review. I posted a photo, too.]
I made these last night for a church carry-in dinner. They must have looked appetizing, because I didn't have any to bring home!
I made them according to the directions using my 2 Tbs Pampered Chef cookie scoop, and got 53 cookies (12 to a sheet). I made 26 cookie sandwiches with the frosting. See my photo.
The cookie was really soft and not very sweet. With the frosting it was a little better but still more bland of a cookie than what I was hoping for.
So good! These are like eating the top of a cupcake (the best part). They go great with a cup of coffee. I did add 1/2 t. of kosher salt to the dry ingredients and I'm glad I did.
They turned out great - beware of under-cooking them, but the flavor is great and they're very moist and cake-like. Yum!
5 starts with the following minor changes: LOVE these 'cookies'! My husband and I don't particularly like super sweet desserts so this was perfect. The cake-cookie is moist, rich and delicious but not too sweet then you put cream cheese frosting on it which is sweet and it has the perfect balance. I made some of the changes other people did (increased flour to 2.5 cups, used 2 eggs) also for spices I added 1/2 tsp of cloves (which I use in my pumpkin pies) and increased Cinnamon to 1 1/4 tsp. As for the cream cheese frosting I like mine more "cream cheesy" so I used: One 8oz package cream cheese, blend with 1/2 cup butter, add 1/2 tsp vanilla extract, then slowly beat in 1 cup of powdered sugar or slightly more as desired for sweetness/stiffer consistency.
These cookies tasted great! But the consistency was too flimsy. I added 1/2 cup flour and 1/4 Crisco butter flavored and they are NOW 5 star! They are still cake like and moist but they have a golden light brown crisp right around the edge and they dont fall aprt. I baked at 375 degrees.
I made these for my family one night and they were gone the next morning. :)
Only things I would change are:
- move flour up to 3 cups and add 2 eggs instead of 1.
This is so the cookies have more structure. They still have the same delicious flavor.
I love these cookies! I had two make two batches of them because they were so delicious I could not get my husband to stop eating them! I had read they were better after 24 hours but I wouldn't know because they were gone in less then that! Be careful not to under bake these! I did raise the oven temp to 375 and bake for 13 minutes. Also the recipe calls for a 3oz package of cream cheese, I assumed that was a typo and used and 8oz package and the frosting was really yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 67
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