Iced Pumpkin Cookies

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I love these cookies I made them last night and they are winners!
I put lemon instead.

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Very easy to make, my 13 year old daughter followed the recipe and it was wonderful! She made the icing with heavy whipping cream, perfect topper! It's funny, I hate Raisins .... but I LOVE them in these cookies!

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These cookies taste great and are easy to make. I did add an extra teaspoon of cinnamon and an extra 1/2 teaspoon of nutmeg because I thought they were a bit bland at first. Mine were excellent, and I also added 3 oz of cream cheese to the icing and omitted the vanilla from the icing.

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They are very cake like and soft. Next time I may add a few things as suggested below. I think they are wonderful, and I get requests from others to make them. I think Pam made them wrong, because I have made these many times and I have never had an overwhelming butter taste. I also omit the raisins and walnuts. I just use store bought cream cheese frosting, it makes it easier for traveling.

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I just made these and followed the recipe exactly. They taste like pure butter and it made me gag. They smell great and the texture is spongy, but the butter overpowers every other ingredient. Terrible! Don't make these!

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These cookies are absolutely delicious, very moist and nice subtle fall flavor. We made them without raisins as none of us really care for them. Despite the walnuts, something many kids don?t care for, these were a hit with all of the children. Our cookies came out a little large, about two inches, and they took 17 minutes to bake. For us this recipe made four dozen cookies.

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I just finished making this cookie without the raisins, very easy recipe. The finished product was a little bland so I added ground cloves and extra cinnamon, left out the nutmeg since I don't like it. After baking a tray and tasting, continued adding ingredients until I got it where I wanted. The last dozen or so had extra pumpkin, clove, cinnamon, flour and dried cranberries that were plumped up a little by soaking in some vodka for a few minutes (the only alcohol in the house and zapped in the microwave to speed up the plumping process. I finished the cookies with cream cheese frosting. The last dozen were by far the best. The recipe was a good start but needed additions.

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I followed the recipe exactly except I omitted the raisins and nuts - they turned out very well! Yes, they're very cake-like, sort of like little puffs of pumpkin cake/bread, but they were a nice change from the usual types of cookies. It'd be fun to mix in some chocolate chips or add a cream cheese frosting - lots of potential here! :

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1. use brandy soaked currents, not raisins. (drain well
2. double the amounts of spice, and vanilla.
3. add in ground clove, and fresh ginger.
4. add in some molasses.
5. add orange zest to the icing. and a little of the brandy
6. if you want the pumpkin taste stronger, make our own and cook it a long while.
7. I like pecans in place of walnuts, but thats just me.
NOTE: These are very "cake like". Very old world style. Taste great when you make these changes I mentioned.

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I originally didn't want a cookie that was all that sweet so I baked it without any intention of doing the icing, thinking it would come out, well, not so bland. So I went ahead and did the icing. Its a good texture, it definetely melts in your mouth! Only problems I encountered were runny icing (I increased the confectioner's sugar by almost half...still runny and lack of spices. I threw in some cloves and almond extract, gave it a little more depth. I prefer the Pumpkin Chocolate Chip Cookies a few recepies down, but these were still fairly good.