WOW! What a GREAT cookie this recipe makes! I did make a change regarding the amount of butter used in the recipe. Instead of 1 cup of butter, I cut the amount in half and substituted and extra 1/2 cup of pumpkin! These cookies turned out fantastic! They are really moist and delicious! The glaze is really sweet, but I think it goes really well with the cookie! I can't wait to try them tomorrow (like the others suggested) to see how they taste! Thank you for a great recipe, Sara! We will certainly be using this one often! :)
** The glaze is great to use for coating nuts, too!
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If I would have rated this cookie recipe the day I made it, I would have only given it three stars. It's a good thing I waited because these cookies taste soooooooooo much better the second day!!! The day I made them, the cookies seemed a little bland and the glaze seemed a little sweet. However, after the second day, the glaze and cookie seemed to join forces to bring out a full body of flavor. The only change I made was to sprinkle the glazed cookies with chopped walnuts. Great recipe..........if you have the patience to wait for the flavors to blend! Thanks, Sara!
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My favorite cookies in the world! I love these cookies! I've been cooking for team of middle school wrestlers, and these were the only cookies they actually thought to ask for repeat of. I made them ahead of time for the kids once and that was a mistake. I had to make them again :) I LOVE these cookies.
Edited to add:
I've adapted these also to make for my toddlers. I cut out the butter, adding instead a TB of oil and doubling the pumpkin. I then cut the sugar nearly in half. I also used whole grain spelt flour and I did replace the egg with flax meal and water (egg sensitivity). I also did not glaze them. The kids loved them - when I was cleaning the bathroom, they snuck off to eat more! DH even liked them this way and if it's not sweet enough for you, you can still glaze them - still taste amazing, plus you get a little less sugar and more pumpkin! They do take a little longer to cook this way though.
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Very yummy cookie, tastes like pumpkin pie, and I like the cake-y texture for a change. I added just a touch of freshly grated nutmeg to the dry ingredients, and put a walnut half on top of the icing. As one other reviewer mentioned, the glaze is VERY sweet (almost too sweet for me); next time I will try using a cream cheese frosting instead. Thanks for posting - I'm sure I'll be making them again. -M =)
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The cookie is great and is super moist, but the glaze is WAY too sweet. I replaced the glaze with a little whipped cream on top. It added a nice flavor to the cookie and turned it into a little single-serving pumpkin pie in cookie form.
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These are very tasty! They are so moist that they are a bit sticky but still taste very good and they are super easy to make.
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LOVE this recipe! My only complaint is that I didn't get quite 48 cookies out of it! These cookies are soft and moist and the because the cookie is not overly sweet the glaze is delicious on them. I used a basting brush to put on a thin layer of the glaze because my oldest always complains about things being too sweet, but not this time...Rave reviews all around. This is a keeper for sure!!
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Delicious cookies! Soft and cakey with a delicious penuche frosting (do not omit!). Plenty of frosting for the cookies, used 2 cups powdered sugar for the perfect consistency. Used a silicone basting brush to frost the cookies which was so fast and easy. Thanks for sharing that tip, and thanks for sharing the recipe!
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Very good!! I loved them and made them just as the recipe stated. We even loved the glaze - it was the perfect finishing touch. The only thing I did was top each one with a pecan half. Mmmm!
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These cookies are awesome! I've brought them to work many times and they disappear quickly. If only it were easier to find canned pumpkin!
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WOW This a fabulous cookie. We just tried it and since have had to make 4 more batches. Friends and family can't get enough. I did up the spices by adding pumpkin pie spicing and they are awesome. Thanks for posting this great recipe.
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OMG these are the best cookies. I made these for my family this afternoon and we all loved them. They are such moist and soft cookies, and the penuche glaze was to die for. Yes the glaze is really sweet but it really make the cookie. DH came home and said a buddies mom use to make these for them when they were younger as he was grabbing another cookie. Thank you so much for this awesome cookies.
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Yummy. Enjoyed these with a glass of milk. I used 1/2 c butter and a whole 15oz can pumpkin. Thank you for a great cookie!
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I made these cookies the day after Christmas and they were GREAT! I did make some minor changes. I was looking for a good pumpkin cookie that I could add chocolate chips and this one worked great. I used 1 and 1/2 cups of pumpkin and 2 and 1/2 cups flour and added approx. 2 cups of chocolate chips. I dropped them on a stoneware cookie sheet and baked at 350 for 14 minutes. Cooled for 2 minutes and served warm. They came out so moist and the chocolate enhanced the pumkin flavor. Next time I might add 1/4 more brown sugar (kids thought they could be a litte sweeter) but otherwise PERFECT Pumpkin Chocolate Chip cookies, thanks!
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These were simple enough to make, I made as written except I made one and a half batches. I used a tablespoon to drop my cookies, perfect size. These are a very good, cake-like cookie. Very very moist and soft. I definitely think they need the glaze, even if it's just a little bit. Then toss a couple toasted pecan pieces on top and that triple combo all in one (or two) bites is amazing! Toasting the pecan pieces is soooo worth it! These kind of remind me more of a top of a cupcake then a "cookie" per se... everyone loved them.
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Thank you so much for posting this recipe! I have been baking this recipe for years but couldn't find it tonight. A google search and a short dig later and it brought me straight to yours! This is the BEST recipe and I won't be making any changes! Thanks again!
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OMG, love these. Made and enjoyed as written and I eat one a day from the freezer! I will make them again for our cookie exchange and add the chopped nuts on top!!!
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These are the best ever! Delectable little orbs of goodness! The only change I made was to use cream cheese frosting in place of the glaze. These are amazing, and I'll be making them again this week! Thanks!
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I used the recipe calculator to match my 1.75 cups of pumpkin I needed to use up. Yield: 84 cookies. The recipe was made as directed. The cookies baked beautifully, and remain exceptionally moist in the storage container! Did not make the glaze because I ran out of time. I will make these again and will try the glaze too! Thanks so much for sharing!
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