Best Pumpkin Cookies

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!

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.

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!

An absolutely fantastic recipe. I followed another reviewer's advice and cut the butter in half and substituted with extra pumpkin. For the flour, I used half white flour and half whole wheat flour. I doubled the amount of cinnamon, used freshly grated nutmeg and also added a sprinkle of ground ginger and a tiny dash of black pepper. For the icing, I added a sprinkle of finishing sea salt to give it a salted caramel taste. These cookies were a huge hit and I will definitely be making it again! Thank you so much for submitting it!

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!