By jewelz4jesus on October 09, 2006
Photo by SashasMommy
Photo by SashasMommy
"These are cake like cookies that are topped with a yummy browned butter frosting! My Grandma-Nanny always made these every year in the fall."
Serving Size: 1 (1487 g)
Servings Per Recipe: 1
"These are very good. Super moist and light. I bumped up the spices a little, using 1/2 t. pumpkin pie spice. I made a browned butter frosting and it worked nicely. I also chose to leave the chopped nuts out, and have a smooth cookie, and instead I placed 1 whole pecan half in the center of each newly frosted cookie - very pretty! Thanks Jewelz!"
"Stop what you're doing right now and make these cookies. Don't change anything, just make them. Texture, flavor and everything else is perfect and the icing works for all kinds of sweet breads (banana, zucchini, etc.) One of those recipes that when you find it, you share with everyone. ;)"
"Very good! Loved the penuche frosting, and the amount was of frosting was perfect. Next time I might put in 1/2 t of pumpkin pie spice but the cookies were delicious as is. Thanks for sharing the recipe!"
"These cookies are great! Try adding butterscotch chips to the batter, gives it just the right touch! YUUUMMM!!!!"
"These are so good! I made mine with SmartBlend 50% butter blend, substituted 1/2 cup of the flour with whole wheat flour, skipped the nuts. They came out great. I substituted the half and half for vanilla soymilk (I know it sounds weird, but you do what you have to!) and made more of a glaze than a frosting. Still good though. I agree with one of the other comments that more maple in the frosting would have been good. Still, this is yummy enough to rate five stars! Thanks for sharing!"
"SO SO SO good! These were perfect, i would change nothing! Thanks for the great recipe. I had a little extra penuche topping so i put it in a container and into the fridge and made a little fudge! YUM"
"Everyone dipped into these and they were so good! I loved the frosting! These went great with my Halloween theme. I just added a little orange food coloring to the frosting!"
"I really enjoyed these cookies. They were very moist and cake like. The only changes that I believe these cookies could use are...at least 1 Tbs of cin and 1/2 tsp of pumpkin pie spice. I would also add extra maple to the frosting. They were really easy to make and everyone loved eating them."
"Best Cookies EVER! Thank you for sharing this recipe!!!! Even my picky mother in law raved about these cookies!"
"Very good cookies! Mine didn't turn out as evenly shaped as the photo by Forgiven but I used 2 teaspoons to drop them instead of a scoop. Wonderful pumpkin flavour, very light texture and fantastic frosting. Thanks, jewelz4jesus (and Nanny)."
"Oh WOW, this is good. They're soft and chewy and the maple frosting just makes this cookie. I did end up with quite a bit of frosting left over. Maybe if I had flattened the cookie a little before baking, I would have had more surface area to cover..."
"Mmmmm outstanding! Soft cookie with wicked good smooth maple penuche icing! Ordinarily I'm a more chewy/crispy cookie fan but the pumpkin coupled with the maple penuche -OOOoooohh yes! It's that good! I made BIG cookies - a tablespoon of dough at a pop - refrigerated dough for an hour after mixing & flattened with the back of the spoon to shape after dropping onto parchment covered cookie sheet. Let them cool overnight before frosting. Made 28 (big cookies LOL). Will be making this one again & again. Thank you Jewelz4jesus!"
"Oct. 25- OMGosh! I don't think I have ever liked pumpkin any better! These are MAGNIFICENT!!! I am so glad you shared this recipe! They are a must have for my Thanksgiving Holiday!!! These are going to work with me tomorrow and I am already proud before they get there!!! Thank you jewelz4Jesus!!! *** Edited to add- This is my second time making these cookies. I got 41 this time and 42 the last time. Since the recipe says 5 dozen , I guess I am making them too big, but they are not big at all. I used rounded teaspoons. When you drop them, they stay pretty much true to the size. Two tips- #1. I don't suggest cooking these on your stone. The bottoms did much better on my pan cookie sheet. #2. Put the icing on low heat while topping your cookies. The first time I made them the icing got hard before I finished (see pic). This time on low heat, it did great for some nice tops.I also used my melon baller this time and they are came out the same perfect size. "
"I am probably the biggest pumpkin lover out there ... pies, cakes, muffins, breads, coffee creamers, etc. My sister brought me 5 of these cookies & let me tell you there is nothing like it in the world! I know I polished off 3 before she left the driveway! It was by far the best cookie I've EVER had! THUMBS UP ... WAY UP "