"Wonderful spicy iced pumpkin cookies that both kids and adults love!" — Gina
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2 1/2 cups
1 1/2 cups
canned pumpkin puree
I make these every year around the holidays - people love them. Do not store them in an airtight container though - they have a lot of moisture from the pumpkin and get moist and mushy. They stay great out on the counter for days. Delicious w/ coffee!
I made these cookies exactly as written except I used 1 cup white sugar and 1/2 cup brown sugar. I disliked them plain without icing. They tasted bland to me or like they were short on sugar. But with icing they are delicious.
These cookies are superb. Soft and cakelike, not at all dense or sticky. The take on a beautiful shape while baking. I replaced 1/2 cup of the white sugar with light brown sugar and used 1 1/2 teaspoons of cinnamon and 1 1/2 teaspoons of pumpkin pie spice instead of the spices listed (what I happened to have on hand). Try adding a little cinnamon to the icing--it looks beautiful. So good! Thanks for the recipe!
Years ago I gave this wonderful recipe to a former friend of mine who owns a chain of 17 deli-restaurants in our area. Customers LOVE this cake-like cookie. It is so popular it is sold year-round. Skip the glaze and use a cream cheese icing instead. Delicious! *****UPDATE 2011***** Apparently these are THE most popular cookies sold in this business and they sell out daily. If anyone is wondering, the initials of this business are "C.B" and it is located in the mid-south.
This recipe is very good. However, I needed to make a few adjudments. I followed the recipe exactly and the end product was this: a cookie that was bready and not sweet like a cookie should be. So for my second batch I added more pumpkin and more sugar and decreased the baking time to 12 minutes. Also, since I'm not a big fan of icing on cookies, I ommitted the icing. Viola! A perfect pumpkin spice cookie =)
The cookie by itself is just good. By adding cinnamon to the frosting and sprinkling chopped pecans on top it rates outstanding.
These cookies are very good,...soft, fluffy, moist, subtle spices, and just enough pumpkin flavor. Texture was similar to a muffin top. I was attempting to get a denser consistency, so I baked the cookies for only about 12 min and substituted 1/2 of the white sugar with brown. Also, I used almost the whole 15oz can of pumpkin puree, which made the dough stickier to work with, but the end product still tasted great (although not dense like I was hoping). I uploaded 2 photos of the finished cookie, iced and not iced. For the iced ones, I dropped 1 tablespoon of the mixture and lightly flattened them. No spreading whatsoever...even the little "peaks" from dropping onto the sheet remained intact. So for subsequent batches, I smoothed the drops of dough with my fingers. The icing was way too sweet for me. For the un-iced ones, I flattened them with a sugared bottom cup. I liked the un-iced ones better...simple and basic in flavor.
For someone who has never liked pumpkin much these cookies are just pure DANGER!
Not only was the wonderful 'Fall' aroma wonderful through the house ... but the cookies are extremely tasty.
I can just tell I'll be making these quite a bit this season ... maybe even still this week again ... I'd love to share it with everyone!
Not too bad in the fat/calorie content area either ... especially since I used margarine instead of butter and they still turned out awesome!
Thankyou so much Gina for changing my idea of pumpkin!
* Percent Daily Values are based on a 2,000 calorie diet.
Iced Pumpkin Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 29
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