These cookies are absolutely wonderful! I decided to try these for Thanksgiving this year, since the kids don’t like pumpkin pie. They have a nice spice flavor, and the pumpkin is very subtle. Unfortunately, they are so addictive that I’ll need to bake another batch before Thursday. I took the advice of several other reviewers and made some modifications to the recipe. I used ½ cup packed brown sugar with 1 cup white sugar, and baked the cookies for only 12 minutes. They came out moist and soft, exactly as I wanted. If you don’t want cookies with bumps and peaks on top, be sure to smooth over the tops with the back of a spoon before baking. I added cinnamon to the glaze recipe, and spread the glaze onto the cookie rather than just drizzling. The cookie itself is not very sweet, but tastes fine without the glaze for those who don’t like frosted cookies. I left the cookies out on the counter until the glaze hardened a little, then stored them on a plate with a piece of plastic wrap placed loosely on top. Do not store these in an airtight container.
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These cookies are absolutely wonderful! I decided to try these for Thanksgiving this year,...