Reviewer:

Cooking Level: Expert

Reviewed: Oct. 2, 2011

These are AMAZING...so good. The cookie is soft and fluffy and the cream cheese filling is perfect for it. As some others suggested I used a piping bag to make uniform cookies and used 6 oz of cream cheese instead of 4 and 4tblsp of butter. I just like that extra cream cheese flavour. Will be bringing these to thanksgiving dinner!

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Reviewer:

mammalyon

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Sep. 20, 2011

Another great cookie. Will surely make again.

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Reviewer:

carolineinon

Reviewed: Sep. 8, 2011

I followed this recipe to the "T". I sampled before adding the cream cheese filling and all I could taste was flour. Even after adding the filling - there was an aftertaste. I don't know what went wrong. I was really looking forward to these :(

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Reviewer:

LaurieK916

Reviewed: Aug. 16, 2011

Wow, I dont know what happened. I made these and they were pretty good (nothing fabulous) after putting them together. However after the fridge the "cookie" part was sticky like pure dough. No one touched them and i had to throw them all out. Maybe they shouldnt be refrigerated overnight, but its cream cheese so I dont see how else you can do it.

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Reviewer:

chickie

Reviewed: Aug. 3, 2011

Delicious!

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Reviewer:

beaglemom

Reviewed: Jul. 26, 2011

Try it with sweet potatoes! This is probably my favorite dessert ever (as well as very popular with all of my roommates). I make the revised version of the icing, and I actually make them with sweet potatoes instead of pumpkin. I happened to have sweet potatoes around the first time I tried the recipe, and although I keep telling myself I will make the pumpkin version, I can't stop making them with sweet potato, because they are sooo good! So if you love these cookies but are looking for something a little different, I would recommend substituting sweet potato (either canned or fresh (just cook and peel them if you are not using canned))

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