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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!
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!
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.
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!
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 =)
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!!
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!
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.
Awesome ! Some of the best cookies , of any kind, ever ! We cooked the first batch a little less (barely any brown on the edges) and after they were completely cooled, they nearly melt in your mouth! Great idea to use a silicone basting brush for the glaze. Better the next day.
This is a great recipe. The whole family loved it. I could eat the frosting all by itself..<br/>I used the 2 tsp. cinnamon and added<br/>2 tsp Nutmeg<br/>1 tsp ground ginger <br/>used the whole can about 1.5 C<br/>and just added 1/2 tsp more baking powder and soda.<br/>bake longer but really turned out moist, and Great. these will not stick around for long...