Iced Pumpkin Cookies

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My 9 year old daughter requests these cookies on a regular basis. We make them without the icing and they are wonderful, cake like and not too sweet treats.

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I was looking for something to take for my Bowling League Thanksgiving party. These looked simple and yummy. And they are. Very easy to make. I only needed to get the pumpkin, had everything else. They are light, and very flavorful. I had so many people ask for the recipe. I even made them for my family at Thanksgiving. What a hit!!!!!! Thanks for the great recipe. Definitly a keeper!

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Made without nuts, raisins or icing for my toddler. He loved them, and so did the rest of the family!

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What a great cookie to bake in the fall! I invited some of my son's friends over to watch a movie and made these cookies for a snack. It is not your traditional cookie, it has a light and moist cake quality to the finished product. I added 2 tablespoons cream and 1 tablespoon orange juice per the icing recipe and it came out smooth and very tasty! I would highly recommend this cookies for any school bake sale, tea party or family gathering in the fall months.

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Great cookies! I've made these cookies alot, but I've changed the recipe a bit. I use 1/3 cup maple syrup instead of the whole cup of sugar. I also use whole wheat flour and 1 tbs pumpkin pie spice instead of cinnamon and nutmeg. I skip the icing. My children LOVE these cookies (and they are a little bit healthier than the original recipe!

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These cookies were a HUGE hit at a party I did today. I added chocolate chips, put 1/3 cup more sugar and another dash of nutmeg into the mix and didn't put in any raisins. I had to add the sugar b/c the dough seemed tasteless to me. Overall, good cookie.

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These pumpkin cookies are the greatest and my family loved them. They stay so fresh and moist for days. They don't last long enough in my home to say for sure how long they can be kept.

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very good, but more like cake than cookies

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1. soaked rasins in brandy until plump, and drained
2. substituted 1c butter w 1c applesauce (a bit healthier
3. used 1c brown sugar instead
4. added a bit more cinnamon and pumpkin
5. added in the left over brandy from soaking to the batter.
6. bit of brandy into the icing as well.

the batter comes out a tad thinner but it bakes up just fine. ive found that the applesauce substitution gives the cookies a slight flavor of apple (excellent with this recipe's fall flavors motif.

two notes to go with this:
the cookies will bake up faster, 11-13 minutes versus 15 in my oven. secondly, the cookies come out softer (like a good brownie but without the heavy density.

plus, no added fat!! :D

if i had to redo this cookie, i think i'd add chocolate chips instead of rasins.

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The cookies were really flavorful, but we felt the icing ran short. The icing didn't complete harden & was a bit gooey.