Reviewed: Oct. 20, 2009

I have to admit I was a bit unsure of these cookies since my hubby and grandson are so pick. But they really liked them. Next time, I will frost while somewhat warm so the icing covers before setting up.

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Grammy

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Reviewed: Oct. 15, 2009

These are the best pumpkin cookies I have ever made. The frosting is wonderful.

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ecpatten

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Reviewed: Apr. 19, 2009

YUMMY! These were more like soft little cakes with a sweet penuche fudge-like frosting/icing. Like eating a miniature cake. I tested the recipe by making some large and some small and they were both great. The only negative is that the icing hardens fairly quickly, so it's better to make all the cookies at once, let them all cool, then make the icing and frost them all. I made the icing a bit too early, but it was fine, as I just re-heated it a little to make it more spreadable. These were a big hit...thanks!!

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 5, 2009

Having grown up loving penuche frosting (it's awesome on chocolate cake), when I saw it on Pumpkin cookies, I HAD to try it. I made the recipe exactly as written. These cookies got great reviews from pretty much everybody. Even my toddler loved them. They are a little "cakey" in texture. I wanted to point out a positive- compared to other cookies, they are slightly lower in fat. As soon as the frosting starts to thicken, and you are not done frosting the cookies, pop it in the microwave for 10 seconds- it's soooo much easier to frost the cookies, and the results will look a lot smoother.

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stephanie s c

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Reviewed: Dec. 22, 2008

i took some liberties with this recipe when i made it, i subbed half the shortening for margarine, and the other half with palm oil (i make soap so i always have a ton of it). i also subbed half the flour with white whole wheat, then i used 1T ground flaxseed and 3T water to sub for the egg (i'm making them for xmas gifts and have a few vegans they're going to). and i skipped the frosting, dusting them with cinnamon sugar instead. they turned out wonderful, for anyone looking for a lightly sweet yummy and delicate cookie, this recipe hits the mark

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chemicalrxn5

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Reviewed: Dec. 19, 2008

My mom used to make these, but we lost the recipe. So glad I found this one. I have not tried the frosting yet, mainly because the cookies usually get eaten before they are even cooled! I usually double the batch. My brother in law can eat one batch by himself and he is NOT fond of sweets (another reason for not using the frosting)

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srchen

Cooking Level: Expert

Living In: Sugar Land, Texas, USA

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Reviewed: Nov. 30, 2008

These were *so* yummy and the perfect thing to eat on our cold, drizzly days. I baked the batter in a glass 13x9 pan for 25 mins. and the bars were perfect -- moist, and a nice balance between cake-like and fudgy. The frosting is fantastic and works so well with the pumpkin. Great recipe!

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CATIETOD

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

I made these in a 9 X 13 pan as another reviewer had suggested (time saver). I cooked them about 20 minutes. They turned out awesome! My husband has always liked penuche fudge so I new we had to try them.

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SDS2869

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Reviewed: Oct. 16, 2008

The frosting is what makes this cookie! I actually use a similar pumpkin cookie recipe from this site(because I don't like shortening) and used this frosting. I don't like pumpkin at all but I gobbled these down! I had to make another batch for the kids! This is our second year to make these.

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amyavalyn

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Reviewed: Oct. 4, 2008

Flavorful and keep well.

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LNELONG

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Reviewed: Sep. 24, 2008

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.

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PicklePie

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Reviewed: Dec. 6, 2007

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!

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JANIE

Cooking Level: Intermediate

Home Town: Mckeesport, Pennsylvania, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Oct. 29, 2007

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!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Oct. 29, 2007

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!

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GODDESSMAL

Cooking Level: Expert

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Reviewed: Oct. 25, 2007

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 :)

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dinataruni

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Reviewed: Oct. 8, 2007

This is a fantastic pumpkin cookie recipe. The cookies come out fluffy and cake-like and they're aren't super sweet. Having the sweet frosting on top gives your mouth a burst of sweet with the wonderful mix of pumpkin flavor. My family requests these cookies from me every fall.

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Helen

Cooking Level: Intermediate

Home Town: Richardson, Texas, USA

Living In: Santa Clara, California, USA

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Reviewed: Sep. 23, 2007

Every time I make these run out before I can get some for myself. The best way that I have figured out to frost is to put it in a pastry bag and drizzle it. 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!

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Elaine Schultz

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Reviewed: May 19, 2007

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!

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KATHY S

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

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Reviewed: Dec. 10, 2006

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.

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