Flavorful and keep well.

I made them on a Friday after work, thinking I'd get a jump on my weekend baking so hubby could have desert in his lunch the next week. BIG mistake. By Sunday eevening they were GONE! Ended up having to bake again anyway. LOL I made these in a 9x13 pan, as was suggested by a previous reviewer, and just poured the frosting over the whole thing. These are very cakey in texture and my icing never set up hard like some commented. These are wonderful! Only change I made was to cut the shortening in half and compensate with additional pumpkin. Cut the fat and bosted the flavor of the pumpkin. I highly recommend this recipe.

I have ben making these morsels for years. Everyone asks for them when they start thinking "pumpkin". I add a cup of raisens which make them extra special, or make half with and half without!

Wonderful! Great moist cookies with a great frosting. You can take the penuche frosting recipe and add it to cream cheese to add to the center of a pumpkin roll!

The cookies sound fabulous, but I'm only rating the frosting. :) I needed to ice the Pumpkin Bundt Cake off this site, and this frosting (cut down to 32 servings: 2 TBS margarine, 1/3 cup brown sugar, a couple TBS of milk, and a cup of icing sugar) was soooo fabulous. It really complements the pumpkin-spice flavour. Try it! I'll likely make the cookies tomorrow as I still have a cup of pumpkin to use up. Thanks for sharing, Suzanne!

OMG!! This was the best cookie recipe I have ever made! Since weight loss surgery I have worked on converting most recipes to sugarfree so I can eat them, and this recipe was no exception. I used splenda and splenda brown sugar for the replacement of sugar, in equal amounts to the recipe (splenda often recommends cutting the amt of splenda to the amt of sugar). I did leave off the icing in this recipe and created an icing that was a cream cheese based frosting, in a sugar free version, and put it in a dish on the side for an optional garnish to a wonderful cookie. This was so great I had to make another batch the next day just to have some more for the family. I also added 1/4 tsp of cloves and nutmeg to this recipe. Great flavor, cant wait to serve these cookies for Thanksgiving!

This recipe is very similar to the one in the original betty crocker cookbook.... I'd say the cookie part of this recipe is about perfect (except without the nuts!) However when it comes to the penuche i do something very peculiar... first of all, I definitely add vanilla.... 2nd of all... i cook all the ingredients together in the pan, constantly stirring, and add it to the cookies in stages... when it first hits the thick carmelly stage i spread a bit of that over the cookies... and wait til it gets a bit thicker and spread some more... and then when it finally gets to the stage where it's ready to harden up... i cap the cookies off with that everybody i know loooooooves these cookies :)

WOW! I would rate this 10 or more if I could! Thank you so much for this awesome cookie recipe! I did add 1/2 tsp each of cloves and freshly ground nutmeg. Awesome!

These are delicious!!! They are my new favorite cookie.

This recipe is far too sweet to add icing. It is quite moist, though. Also, it didn't have enough spice. I tripled the amount of spice and used pumpkin pie spice instead of plain cinnamon. Next time I'll dramatically reduce the sugar to detract from the sweetness. I also substituted raisins for 1/2 of the walnuts and subbed butter for 1/2 the shortening.

Oh my goodness. Wow.

A new fam favorite. I added pumpkin pie spice and it was fabulous.

Sorry, I just can't get past the "mushy" texture. I am truly surprised by all the great reviews. We were disappointed.

Years ago I worked in a little shop that made Penuche fudge and so that is why I picked these particular pumpkin cookies..I didn't like them right out of the oven...too cakey...But after I drizzled on the frosting and let them sit a while in the fridge they were perfect! I did end up adding more spice's and left out the nuts (hubby doesn't like them)..We have family visiting from out of town and they passed up my caramel apples and gobbled up these! Great recipe Suzanne!

these are really really good. i added a little bit of pumpkin spice to it as well. i halved the icing like others suggested but then i didn't have enough icing for maybe a dozen cookies...though, i'm pretty sure that we just went overboard on the first few out of the oven. the icing is really good and compliments the cookie really well. they are even better the next day. i made these again and made 20 larger cookies (instead of 48 tiny ones) and still halved the icing and it worked out perfect.

The texture of this cookie is a lovely delicate light cake. I did not make the frosting because I had some cream cheese frosting I needed to use up. The cookie could easily stand on its own; it is not sickening sweet, but with a frosting it would not be overly sweet. I did use fresh pumpkin, upped the cinnamon to 1 1/2 tsp, added 1/4 tsp. nutmeg, ground clove, and cardamom. If you like a bit spicier cookie, you can easily add your own spice blends. Lovely recipe and wonderful texture. Yield was 58 cookies using the pampered chef stainless steel size small cookie scoop. Decorated with a candy corn on top to give away to the neighbors for a Halloween treat.