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 =)"
"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..."
"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."
"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!"
"I wasn't sure I would like these, but they turned out to be really delicious. They had the perfect amount of pumpkin flavor. They were very fluffy almost like a cake. In my opinion they were a little too soft. But still very tasty. They taste great with or without the icing. I also substituted half a teaspoon of cinnamon with nutmeg."
"I prepared the recipe exactly as written and the cookies were absolutely delicious. Because my tablespoon was a heaping one, I got just 33 cookies from the recipe. (The larger cookie required an extra minute or two.). Next time I'll follow the advice of another reviewer and sprinkle some toasted chopped pecans on the moist glaze."
"Kinda just tasted like pumpkin bread without the icing. The icing makes this cookie! I chilled my dough and rolled it out with lots of flour and cut them into pumpkin shapes. I also used 1/2 cup of butter and about 12oz or pumpkin puree. Delicious! Thanks!!!"
"I like how these cookies came out-- sort of like frosted scones. And my co-workers seemed to really like them.
I had a little bit of trouble with the glaze though--- my glaze did not thicken, and I ended up needing to use far more confectioner's sugar than the recipe called for. I'll add less milk next time.
I added extra cinnamon and nutmeg to the cookie batter, and I think that was a good addition-- it added a little extra spiciness. I might also dust the glaze with extra cinnamon next time."
"The cookies were great. My only complaint is the glaze. It harden VERY quickly even on the lowest possible heat. It was impossible for me to glaze a dozen cookies because of the quick hardening."
"I made these cookies and they were very delicious and very easy to make. I used unsalted butter though and the glaze was to die for! Our all a very good combo."
"OMG! These are to die for - they are divine! I bought a can of pumpkin to make a pie for the family Thanksgiving Dinner, but my aunt reminded me that her kids don't like pumpkin pie. I got online and searched for a pumpkin cookie recipe and found this one. I am not one to cook, but this was pretty easy and will now be a yearly staple for Thanksgiving. I almost didn't make the frosting, because the cookies were good enough without it. Went ahead and made it and I'm so glad I did - they are absolutely heavenly."