SOOO yummy. I just had three for breakfast because I could not keep my hands off. I topped them with my own almond / vanilla icing and a large pecan. I'm including these in some cookie tins I'm gifting. These are by far my favorite cookie of the 4 types I made. They are soft, moist and fluffy. They would taste great with a cream cheese frosting too. The pecan on top was very tasty, I may add pieces all over the top next time. The cookie had the PERFECT pumpkin taste. I chilled the batter about 30 min to make it easier to use. I practically followed the cookie recipe to the T. I wouldn't change a thing.
I'm a cook, not a baker. I did use 100% pure cane sugar. Not sure if that makes a difference. I used All Spice vs nutmeg cloves. Until now when I googled what it was, I thought it was an ALL inclusive. haha. The icing I used was a thinner icing. I didn't really want a thick layer. I used 4TBS butter, 1/4 cup Evaporated milk (heated on stove top together), then added 2c conf. sugar and about 1/2 tsp of Almond and Vanilla extract (to taste really).
Was this review helpful?
2 users found this review helpful
SOOO yummy. I just had three for breakfast because I could not keep my hands off. I topped...