They taste like wonderful little bites of pumpkin bread, they're so sweet and warm I simply love it. I do feel that the overly sweet / buttery taste of the glaze steals from the warm pumpkin taste. So next time I'll cut the glaze in half, so a third will have none, a third a ton, and a third just the slightest line. I tried to use a stand mixer to cream the butter and sugar, but it didn't work too well, so next time I'll just skip the mixer and do it all by hand. Oh, and the glaze needed half the vanilla but more milk, you just had to sprinkle and check the consistency. And following a review I gave 5 shakes of cinnamon to the glaze and it was a fantastic idea. 15 minutes worked wonderfully, and using a cookie scooper was the best option to get exactly 36 that had a round top when cooked. And the scooper was a clean option since the dough is exceptionally sticky to the point that I considered refrigerating it for an hour (but the recipe didn't say to). I still haven't found a good way to flatten the dough once on the sheet. Anything used to flatten it sticks to the dough... 5 STARS!!!
Try sticking the dough in the freezer for fifteen or the fridge for an hour to make it less sticky perhaps.
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They taste like wonderful little bites of pumpkin bread, they're so sweet and warm I simply...