We've made this several times this year, and many times last winter. It's the best "pumpkin" bread I've ever made. We usually cut the sugar and oil a bit, and I usually use some white whole wheat flour to boost the fiber and nutrition. It's incredible with a cup of tea laced with ginger syrup.

I followed the recipe and had no problems, and the cookies baked up soft, high, and tender. I treated the dough more like pie crust and floured my board well; I turned the dough and dusted more flour until I could roll without sticking. Even the re-rolled scraps were tender. I used a tablespoon of vanilla because we love vanilla, and we frosted them with a simple butter-cream frosting tinted green for St. Patrick's Day. If you're looking for crisp cookies with a sparkle of sugar on top, this is not it. If you want a soft, cake-like cookie, here you are. The vanilla and nutmeg compliment it well. Nice recipe.

For those who have trouble finding the wafers, they are called Famous Chocolate Wafers. A quick Google search turned up online ordering sources and a ubiquitous BigBox store beginning with W. They are made by the Kraft food company. King Arthur Flour has a recipe for homemade wafers.

I've made this recipe twice; we think it's terrific. The first time, I added 1/2 t powdered ginger because I was in the mood for something really spicy. I also added 1/2 t cinnamon to the frosting. We couldn't leave them alone. I used white whole wheat flour and they were still moist and tender. Yesterday, I made the recipe again and doubled the recipe. It baked in 30 minutes, in a 9/13 pan, and was just as good as the first time. One thing I would say is to watch them carefully; our oven is new and may bake hotter, but the bars were done before the time specified in the recipe.