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These family favorites taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper.
Nutritional Facts 1 serving (2 each) equals 249 calories, 10 g fat (3 g saturated fat), 7 mg cholesterol, 125 mg sodium, 40 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Frosted Pumpkin Cookies in Country Woman Christmas Annual 2002, p31
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Reviewed on Nov. 21, 2011 by cherstad
These were fabulous! Just the right amount of spice in the cookie, and the caramel frosting was buttery and rich. However, I did have to make a few adjustments along the way. I baked a couple test cookies first, and found that these spread very little. So in subsequent batches, I flattened the cookies slightly with the bottom of a drinking glass. I found that I did not need to bake them as long as indicated in the recipe. 11 minutes did the trick in my oven. The frosting was initially too dry and thick, but I just added a couple tablespoons of milk to thin it out. The end result was one of the best cookies I've ever tried!
Reviewed on Oct. 23, 2011 by mrsbates
I was looking for a recipe that would outdo my current pumpkin cookie recipe. This just wasn't it. I ended up greasing my pans and turning the tempurature down to 325 degrees. The first batch stuck badly to the pan and the bottoms were way too dark (almost burnt). I agree with some of the latter comments about the icing. I ended up making a homemade vanilla frosting in which I added a little cinnamon to in order to meld the flavors together. The overall texture of the cookie, however, was very nice.
Reviewed on Dec. 18, 2010 by repooc1
I would not boil the frosting ingr for 3 min. my frosting was almost to hard ball stage and would be more careful of how much pd sugar I added. frosting set up too hard on the cookies and much too sweet. I will make them again and modify my frosting a little. also I added nuts and raisens instead of dates
Reviewed on Nov. 18, 2010 by S.L.F.
Sorry I have not made these yet, but rated it high because every recipe I have tried from TOH has been excellent. I have a question. When it says to frost while warm, does that mean while the cookies are warm, or the frosting? Thank you.
Reviewed on Oct. 12, 2010 by Debbie.Lowe@Scotts.com
These cookies were very bland even after I added some pumpkin pie spice after tasting a warm cookie.I prefer a recipe that has eggs in it as they are lighter. I will keep the frosting recipe as it has a sweet maple flavor for other baked goods
Reviewed on Nov. 18, 2009 by nicestofthedamned
Where I live you can't find a pumpkin cookie that isn't loaded with chocolate chips and I've always wished someone would make a cookie with nuts and raisins. Seems I was going to have to do it myself and I must say, this recipe is awesome. My hubby is not much for sweets and couldn't keep his hands off 'em. Thanks for sharing!
Reviewed on Nov. 08, 2009 by Jerusha Dykes
These are so good! They are very moist! I left out the pecans and dates and added a tsp. of pumpkin pie spice and they were a huge hit at our family gathering!
Reviewed on Oct. 31, 2009 by nanzipoo
I made the cookies without adding nuts and dates. They were blah. the frosting was very hard to judge how much powdered sugar as there was no given amount, not even an approximate amt. I wanted to make a pumpkin cookie with a good frosting. My frosting was too sweet. Maybe if some ginger and allspice was added to the cookie batter it would enhance the taste
Reviewed on Oct. 30, 2009 by Megan B
I loved them. My wife loved them. Her coworkers loved them. My coworkers loved them. Make these cookies.
Reviewed on Oct. 23, 2009 by BrendaJoHaugen
Great recipe! The cookies are soft and sweet. My family does not like nuts or dates so I substituded semi-sweet chocolate chips!
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