Reviewed: Nov. 13, 2009

I used 1.5 tsp of cinnamon and .5 tsp ginger instead of the pumpkin pie spice, also subbed 1/2 brown sugar for white. The dough was very moist, more like a super thick batter. I didn't ice them. Yummy!

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harriet93

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

I did this with my class and they were fantastic!

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Ms Caffall

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Reviewed: Dec. 22, 2008

Fantastic! The cookies were very moist and had an excellent combination of flavors. I cut the amount of chocolate chips in half and it was still plenty. Also, I added cinnamon to the frosting and it was sooo good! They flew off of my cookie platter at work!

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Chef Ladie

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Dec. 7, 2008

Everyone that had some of these cookies just loved them especially the kids. However I didn't put the glaze on them and they where still very sweet.

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DEBRA1978

Cooking Level: Expert

Home Town: Bells, Texas, USA

Living In: Marysville, Washington, USA

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Reviewed: Nov. 23, 2008

very tasty!

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//KimChee//

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Reviewed: Nov. 20, 2008

I thought these would be a lot better than they actaully were. I was dissapointed. They weren't bad but they just didn't live up to the hype!

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Sharon

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Nov. 5, 2008

Bset cookies EVER!! I added a little Cinnamon to the glaze.

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Bakeaholic

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Crown Point, Indiana, USA

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Reviewed: Nov. 2, 2008

Wow, I have no complaints about this recipe at all. So delicious and makes my home smell like the holidays too! I had my doubts at first because the mixture wasn't typical cookie dough texture, but my doubts were gone once I pulled the first batch out of my oven. They are more "cakey" than regular cookies so if you are a fan of the crunchy cookies than this might not be for you. The only things I changed was I used my own pumpkin puree and added almonds instead of walnuts (I was out of walnuts). I also used a bit more pumpkin pie spice than the recipe called for. I used the Pumpkin Pie Spice II on this site. A+ recipe!

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Jeannine

Cooking Level: Expert

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 28, 2008

Everyone loved these cookies! Nice and soft, not crunchy. Didn't change anything except I made Pumpkin Pie Spice II from this site and used that. Cookies don't spread much at all so you can get quite a few on your cookie sheet. A great fall cookie!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Oct. 23, 2008

Really different and very good. I dont like pumpkin pie but like pumpkin bread so I was hoping these would be something I could enjoy :) I was right. These are a nice change to cookies. I think the icing makes the cookie have just enough of what it needs to make it perfect for me. Thank you for sharing. I am a major cookie lover so this is going into my cookie recipe folder :)

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BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

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Reviewed: Oct. 22, 2008

Best cookies ever. I loved the texture and the taste. The only thing I changed was I added more spice to make the pumpkin flavor a lot stronger.

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being sasha

Cooking Level: Intermediate

Home Town: West Hollywood, California, USA

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Reviewed: Oct. 12, 2008

These were pretty good considering I usually like crunchy cookies. I added 1/2 tsp of ginger, doubled the pumpkin pie spice, used 1/2 c brown sugar 1/4 c white sugar. After they cooled I took some leftover cream chz frosting put a little milk in it and drizzled over cookies. I will be making these again!

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Twinschick

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Oct. 8, 2008

Great Cookie recipe. Cut back on the amount of chocolate chips and added allspice. Also added a bit more flour after the first batch went in the oven. Moist and delicious! Bringing them to bowling tonight for my team!

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Momof3girls

Cooking Level: Expert

Living In: Jacksonville, North Carolina, USA

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Reviewed: Oct. 1, 2008

I used 1/2 c. brown sugar and 1/2 c. white sugar which I think led to a richer tasting cookie. Next time I will use all brown sugar. I also didn't care at all for the icing. It just seemed to have a funny flavor and was brownish in color and not very appealing. I actually didn't even put it on the second half of the cookies. Other than that, they were wonderful!

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Becca

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

These cookies were great. I used White Chocolate and pecans and everyone who tried them loved them!!

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Sarleland

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Sep. 22, 2008

Why have more people not tried these? They are amazing, absolutely delicious! I have them coming out of the oven now and they are gone before the next batch comes out! A few suggestions: If you do not want them so cake-like, substitute all or some of the white sugar for brown, and use melted butter. I would either double or triple the spices as well. I'm not a huge spice fan but I tripled it and they came out FANTASTIC! Also, I think the cookies need an entire teaspoon of salt, opposed to 1/2 a teaspoon. Get cooking! You will not regret making this cookie! P.S. Here are a few things I played around w/ with these cookies.. In some batches, I rolled the cookies in a sugar/cinnamon/nutmeg mix (it's kind of hard since they are soo soft, but worth it!), and I used canned cream cheese icing that I melted on some of them, and also sprinkled cinnamon/nutmeg ontop of the iced cookies! DELICIOUS!!

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Alexandra Bill

Cooking Level: Intermediate

Living In: Hollywood, Maryland, USA

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Reviewed: Nov. 21, 2006

Great flavor, very moist. I added extra cinnamon and nutmeg to give them a little more spice, and substituted brown sugar for half of the white. Only used 1/2 the chocolate chips though - 24 oz of chips seemed like way too much!

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HILLARYS

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Reviewed: Jul. 26, 2006

Very good, requested every year, fine without frosting.

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ANNASSSS

Cooking Level: Intermediate

Home Town: Hoquiam, Washington, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Jun. 3, 2006

the best and they are so moist, great in the winter time and perfect for snacking...i loved then but my sister didn't...i love pumpkin and they are so good in cookies.

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VIRGOVICKY

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2006

WOW!...This was one of the easiest cookies to make. I didn't change a thing...I only had a big can of pumpkin so I just doubled the recipe and gave them to my neighbors who said they were gone in seconds and wanted the recipe...This is definately better than my regular pumpkin cookie recipe.. My family wants me to make this one again!!

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gingerbread

Cooking Level: Intermediate

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Pumpkin Spiced and Iced Cookies

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