Reviewed: Jan. 5, 2013

My husband liked these without icing. We decided they are like a pumpkin pepper nuts.

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Reviewer:

Daysee

Cooking Level: Intermediate

Living In: Helena, Montana, USA

Reviewed: Nov. 25, 2012

It takes a couple days for the flavor to fully develop in these cookies but they're absolutely delicious once they've sat that long! I made them for a Thanksgiving potluck and they were a big hit. I'll definitely make them again!

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Reviewer:

Wacky Weasel

Reviewed: Nov. 21, 2011

They were a bit gooey. I Had to add a lot more flour because the dough was almost like batter. But I discovered that if the dough is rolled out really thin, these make a delicious cookie. I've even been eating them without icing. I'll continue to make these. Thanks.

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Reviewer:

Liz Kruze

Reviewed: Nov. 20, 2011

I thought they were a decent roll-out cookie. They're a little on the chewy side, and they rise A LOT in the oven so be sure to roll them out to no more than 1/8 inch. I did double the spice and as with my sugar cookies, I rolled them out in powdered sugar. I did not have any oranges so I substituted some orange essence for the vanilla.

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Reviewer:

ezmars

Cooking Level: Expert

Reviewed: Nov. 13, 2011

These had good flavor but needed far too much flour to roll and cut. It was very difficult to work with unless you chilled the dough every 15 minutes. The flavor didn't make the effort worth it for me.

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Reviewer:

gloriabeatrice

Cooking Level: Intermediate

Home Town: Elrosa, Minnesota, USA

Living In: Waterford, Wisconsin, USA

Reviewed: Oct. 28, 2011

Great Cookie for decorating. Nice and firm to hold decorations. We didn't put the orange zest for we did not have it on hand. It taste like a fall cookie.

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Reviewer:

AFischer

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

Reviewed: Oct. 26, 2011

I also used the pumpkin pie filling in this recipe, and added a little bit more sugar because of using more flour to roll out the dough. They turned out very flavorful - definitely better than your average sugar cookie!

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Reviewer:

KristaB613

Reviewed: Mar. 4, 2011

This is my go-to rollout cookie recipe. I use Sucanat in place of the brown sugar. I love that they are not overly sweet, and they hold up great for decorating by children. As long as I use extra flour when rolling, I have no problems at all with the dough tearing or sticking when trying to roll and cut cookies.

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Reviewer:

eribeck79

Reviewed: Dec. 9, 2010

This recipe worked really well. The cookies came out really nicely, but to me, they tasted more orange than pumpkin, so the next time I make them I'll add more pumpkin or put some in the frosting. I used cream cheese frosting and it tasted good with the pumpkin and orange, but again, I think it would turn out better with some pumpkin added to the frosting or something.

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Reviewer:

fload

Reviewed: Dec. 8, 2010

Followed the recipe exactly, & they wouldn't hold their shape. Kept scrunching back together like elastic. They didn't want to bake either! Very disappointing. Was making them for Thanksgiving in turkey shapes, but they never got served.

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