By Sara in FL on September 08, 2006
Photo by *Huntergirl*
Photo by *Huntergirl*
"What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )"
Serving Size: 1 (1397 g)
Servings Per Recipe: 1
"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 =)"
"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."
"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."
"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!"
"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!"
"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."
"I made this recipe with 1/2 quinoa flour and they are delicious! I have two fussy kids who didn't know they were pumpkin and loved them - and had to admit they loved them even after when they wanted to know what kind they were!"
"Not sure what I did wrong but they came out really thin. Everyone loved the flavor though."
"These are very good, even without that yummy frosting. Figured after Thanksgiving we didn't need the extra calories of the frosting. Great way to use up that leftover pumpkin."
"BEST COOKIES EVER........, they are easy and delious . We made them for thansging and they turned out PERFECT. Love this recipe. You really should try them"
"Nice moist cookie. I had trouble with the glaze hardening in seconds. I think it was probably user error. I barely managed to get any on the cookies. In the future ill use a smaller saucepan. I'll definitely be trying the recipe again. Even though the glaze is a little hard it has a great sweetness that complements the buttery pumpkin pillows."
"The taste wasn't bad but it wasn't particularly interesting either. The texture was what my family didn't like; they think cookies should feel like cookies and cake should be cake. So I was pretty disappointed. If you like cake like cookies though, I'd say give it a try, but rev up the flavor with some bite."
"This is a great recipe for a cake-like cookie. We did make some slight adjustments to make it our own, which included reducing the butter and sugar, increasing the pumpkin and adding mini-chocolate chips. We reduced the butter by 50%, the sugar by 25%, and added 50% more pumpkin. The spices, eggs, and flour we used as directed. We wanted to decrease the fat and sugar, and increase the healthy pumpkin, and as chocolate lovers, added some sweetness with mini semi-sweet chocolate chips. The cookies are very moist, not very sweet, but are delicious. We also omitted the top glaze due to the sugar content. We will definitely make these again, thank you for sharing!"
"Fantastic cookie! Love the soft texture. Made with gluten free flour mix, crisco instead of butter and apple sauce (1/4c) instead of egg. Also used soy milk in glaze. Really super tasty. There might not be any left in about 15 minutes :) One thing I noticed, the glaze does set up rather quickly so next time I might wait until all the cookies are baked and cooled before making the glaze. Keeping it on low only worked for about 10 minutes, it's like a pot of pralines without the nuts, and I still have another sheet to bake."
"These were awesome! A great substitution for pumpkin bread if you want them "to go". <br/>My first batch didn't last long enough to make the frosting. I didn't use the butter at all and used a 15 oz can of pumpkin, added a bit of nutmeg and they were great!"