Reviewed: Dec. 30, 2011

I haven't actually made these myself, but had a friend bring them to a cookie exchange and they were by far my favorite. I'm scared to make any for the fear that I would literally eat each and every one myself.

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Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

Reviewed: Dec. 22, 2011

Absolutely amazing! Made these for Thanksgiving and everyone loved them. I am not a nut-lover in my cookies but the walnuts were a necessity - thank you for the recipe!

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Reviewer:

carlyzo

Reviewed: Oct. 31, 2011

I followed another reviewers advice & substituted the shortening with butter. These cookies are delicious not too sweet. They are even good without the frosting.

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Reviewer:

Purse Envy

Cooking Level: Intermediate

Living In: Burlington, Wisconsin, USA

Reviewed: Oct. 31, 2011

I needed a stiff frosting for another recipe and used the frosting from this recipe - I dipped my cookies while it was still warm and it worked out great. It's very sweet, but if dipped you can get a thin layer on the cookies which is just perfect. I'll make it again (and the cookie part too!)

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Reviewer:

Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: May 17, 2011

These are super yummy! I must admit, we never even get to make the frosting before the cookies are all gone. ;) I've done them with and without the nuts, and they're both wonderful! They're almost like a cake consistency...and oh so good!

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Reviewer:

Lara

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Appomattox, Virginia, USA

Reviewed: Feb. 1, 2011

Great recipe, thanks for sharing!

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Reviewer:

Alaskanheart

Cooking Level: Intermediate

Reviewed: Jan. 16, 2011

I made this "cookie" as a cupcake. Scoop the batter out of your bowl with an ice cream scoop. Place into paper cups in your cupcake tray. Bake for about 20 minutes or until a knife inserted in the middle comes out clean. I substituted coconut for chopped nuts and butter for shortening. The result was a fluffy cupcake that had a lovely muffin top. I frosted mine with a cream cheese frosting. So good, I'm not sharing with anyone outside of my household.

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Reviewer:

knit chic

Reviewed: Jan. 12, 2011

These were very good! I use butter instead of shortening, and chopped, dried figs instead of walnuts. Tonight I am going with chocolate chips. Very good with a maple frosting also. Just 1/2 C icing sugar and about 1 Tbl maple syrup, and just enough water for drizzling consistency. Thanks for a great one!

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Reviewer:

Tami

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Nov. 27, 2010

WOW!! I made these, and they were a HIT!! Both my mother and husband could not stop snacking on them. The cookie is not too sweet, like a nice pumpkin bread with a cake texture. And the glaze really was the sweet part. For those who want to keep the sweetness out, just leave the glaze off. But we're sweet-a-holics, so the glaze was just the perfect pairing! Mmmmm!!

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Reviewer:

anelson825

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Olivehurst, California, USA

Reviewed: Nov. 24, 2010

Probably only a 3-star rating because I fudged with the recipe a little because I had a TON of pumpkin to get rid of. Followed another reviewer and replaced shortening with butter and replaced half the butter with more pumpkin and made "cakie bars". A little too wet for my taste but more dry ingredients would've covered it. Frosting was hard and pretty on top of the cakie cookies, but while we ate dinner, the frosted dessert rested under the stove light and caused the pretty frosting to melt into the cakies. Probably another reason that they were so gooey. I also added maple flavoring to the frosting and while the flavor on these cakies was awesome, I will probably not make them again unless I just want to perfect my own version of them...

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