Reviewed: Oct. 20, 2009

I've made these using a different recipe and this is one matches it. The cookies are perfect but, here is a different recipe for the filling... 1 box 3oz instant vanilla pudding 1 cup milk 1 cup white sugar 1 cup shortening 1 tsp. vanilla Blend together until thick. *Note* I use sugar free instant vanilla pudding because the cookies are already sweet, plus the shortening and sugar, it tones it down.

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Toni J

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Denton, Texas, USA

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Reviewed: Jan. 24, 2009

yummy!!!

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Dec. 8, 2008

This should ONLY get a 5 star if you use cream cheese frosting for the middle. The original frosting written for this recipe is not good at all and I can see why this wouldn't get a good rating. The cookie part is EXCELLENT! I've been making this recipe (w/ cream cheese frosting in the middle) for quite some time now and everybody loves them and it's always the first dessert gobbled up when I bring these.

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krazi4

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Reviewed: Oct. 26, 2008

These are pretty good, but I wasn't blown away. I didn't use the filling as it didn't seem like the traditional filling I'm used to.

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Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 6, 2008

These were good and everyone seemed to enjoy them. I followed recipe exactly. Pumpkin part was a little sticky and the filling was kind of strange. But all in all, yummy.

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JKKENNEDY1

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Reviewed: May 25, 2008

I made these with the "whipped cream cream cheese frosting" suggested by other reviewers, and everyone *loved* them! At a Christmas dinner, my in-laws demolished the entire batch (I had even doubled the recipe!) before the meal was even served. People beg me to make these all the time. Great, unique recipe!

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EMMYBECCA

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Reviewed: Jan. 9, 2008

Very good!

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jelene

Cooking Level: Expert

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Reviewed: Dec. 3, 2007

I thought that the pumkin part was good but the filling should not be made with shortening. Shortening should not be use in anything that is not Pie Crust or cookies.

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cookingkiddie1

Cooking Level: Intermediate

Living In: Hayward, Wisconsin, USA

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Reviewed: Nov. 19, 2007

These are the best ever. My husband could not believe that I made them. Easy enough to make that my 7 year old son helped. I am going to make these for Thanksgiving, I can't wait!

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mandamichelle

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Reviewed: Nov. 18, 2007

I followed the recipe exactly as listed & my gobs turned out tasting way too floury. I threw them all in the trash. I really wanted them to work.

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SHELLBELL00

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Reviewed: Nov. 14, 2007

EXCELLENT WITH A CREAM CHEESE FROSTING! I also recommend piping them for a more presentable appearance!

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astro.blasto

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Reviewed: Nov. 11, 2007

I surely do not want to offend any person who has ever enjoyed this recipe, however my experience was a very negative one. The cake/ cookie part gave a way too much flower taste. The filling tasted like shortening (Crisco) the sugar in it was very crunchy even if we had used powered sugar the grease taste would still be there. To say the least I was totally disappointed. If I took this to my Church Social, I would be the first Presbyterian stoned to death in West Virginia.

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jaded turquoise

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2007

These turned out nicely. I wasn't sure about the filling since it seems that few reviewers actually used it. I decided to make it and if I hated it, I'd make cream cheese frosting instead! Previous reviewers are right - the sugar does not disolve so it's a little grainy. But I really didn't mind that. It's light and fluffy and tastes great with the cake-like cookies. My guests didn't seem to mind either! We did have to beat the filling for about 22 minutes before we finally gave up on the sugar disolving. For the cookie part, I added 1 tsp of pumpkin pie spice and I thought the flavor was perfect. I enjoyed that these weren't overly sweet, even with the sugary filling! Update: I made these again with the Whipped Cream Cream Cheese Frosting from this site and I did like it better that way. That's some darn good frosting!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 10, 2007

These are awesome, filled or not. I even made them healthier by subbing 3/4 cup of whole wheat flour for 3/4 cup of the a.p. flour. Great result. Used this filling recipe : 1/2 cup soft butter, 1 cup icing sugar, 1 cup marshmallow fluff (about half a jar), 1 tsp. vanilla. Beat with a mixer until light and fluffy.

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LESLEYCAN

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 6, 2007

These were AMAZING! I did substitute the vanilla pudding filling for a cream cheese filling as suggested, and they were just so good I could barely keep my hands off of them! I plan on making these again very soon!

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A.Roach

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2007

I thought they were pretty good, not great, but they went over very well with my family. I'd definitely make them again.

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ChrisMorth

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Reviewed: Nov. 4, 2007

These are delicious! Moist, chewy, and they disappear quick! Make LOTS! We filled ours with storebought white frosting to save time, but they were yummy just the same!

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JENNIESCHOLL

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Nov. 3, 2007

Was good but not great. Mine were kinda sticky, probably because I added too much pumpkin puree. I also added some pumpkin pie spice & used already prepared whipped cream cheese cake icing.

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Brandy

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Argyle, Texas, USA

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Reviewed: Nov. 2, 2007

I don't mean to be harsh, but don't think the five star ratings I have read are accurate since the people posting used a different filling. The filling is really bad, very grainy and no flavor. I think using butter instead of shortening and powdered sugar would have made it ten times better. The cookie part was ok, but I have had better pumpkin cookies to. You are better off making a great pumpkin cookie recipe and filling it with a sweet cream cheese filling.

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red42897

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Reviewed: Nov. 1, 2007

We loved these!! The pumpkin cake part is so moist and delicious...I added a pinch of allspice, but other than that I followed the recipe exactly. I used the whipped cream cream cheese frosting from this site!! The only reason I did not give these 5 stars is because they are a bit messy to eat, so I think next time I will double the recipe and make these into cupcakes or maybe just put forsting on top...I will definatly be making these again!!

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