Reviewed: Nov. 25, 2009

These are just like the ones my Mom used to make when I was a kid. I especially like the cake likeness of them.

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better_cook__n_progress

Cooking Level: Beginning

Home Town: Blue Springs, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 17, 2009

So glad I tried this recipe. I’ve made these cookies 3 times in the last 2 weeks and taken them to school and family functions. I’ve not brought a single cookie home with me. By the second time I took them, I made sure I had the recipe with me for those who asked for it. Everyone loves them, even the pickiest children went for them. The cinnamon icing is a wonderful switch from the cream cheese icing I’d always paired with pumpkin cookies. The children in our family definitely prefer the cinnamon. I followed the recipe ingredients with the exception of substituting butter for the shortening. Also, after baking the very first sheet of cookies, I greased my hands and rolled the sticky dough into balls flattening them slightly before baking. It was extra hassle but worth it to me. I prefer the more uniform, smooth cookies when place on a platter. Like others, I too ended up with about 70 cookies each time.

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NATUREMAMA1

Home Town: Brookville, Indiana, USA

Living In: Rushville, Indiana, USA

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Reviewed: Nov. 4, 2009

These cookies are great!!! Frosting is optional, but I recommend it as it gives them that little something!! Not sure how to get 100+ cookies from this recipe though, I dropped them by the teaspoonfull, and only wound up w/85!

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Tammy

Cooking Level: Expert

Living In: Cassville, New York, USA

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Reviewed: Oct. 25, 2009

this recipe is GREAT! It is different from my normal flat cookies. Great texture and taste. When the cookies came out of the oven may dad had about 8 cookies right off the bat and then some. :) I would add alot more powdered surger to frosting mix though. EXELLENT!

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Shae

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Reviewed: Oct. 18, 2009

AWESOME!!!! I accidentally grabbed my 1/2 cup measure instead of 1 cup, so I did 1 1/2 cups sugar and 3 cups flour, but they still turned out a-mazing! Don't skip the icing though, it really makes the cookie! I'll be making this every fall from now on for sure!

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BELLAS682

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Reviewed: Mar. 29, 2009

It was good!

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Jodi

Cooking Level: Beginning

Living In: Kewaunee, Wisconsin, USA

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Reviewed: Dec. 23, 2008

This dough is thicker than the pumpkin cookie recipe that I usually use, and the cookies came out a lot lighter. I substituted melted butter for the shortning, and mixed in a bag of butterscotch chips instead of frosting them. Absolutely delish!

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Stacey

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Reviewed: Dec. 21, 2008

Awesome cookies!! I might try with 5 cups of flour next time to make them a little less cake-like. Cream cheese frosting would also work well.

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Junglemonster

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Reviewed: Dec. 11, 2008

Easy to make and delicious I am sure this will be a family favorite. It is also good frosted.

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Reviewed: Nov. 5, 2008

I made these last night and they are great, especially the icing. Although I don't know how you would get 132 servings. I got 65 cookies.

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DAZ49

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Reviewed: Oct. 26, 2008

This recipe was amazing. The only thing different I did was replaced the shortening with butter and added allspice to the pumpkin mixture. My husband loves pumpkin so I overdid it and he LOVED it. Thanks!

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Danielle

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Reviewed: Apr. 8, 2008

Amazing cookies! My favorite thing to make with a can of pumpkin. I halved the recipe, and it still makes a ton. The frosting on these cookies is what makes it. I was getting bored with the pumpkin chocolate chip cookies I always make. I made these and ate 20 of them! Delicious! My kids love them too! A keeper for sure.

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