If there was a four and a half star option, that'd be my final rating. These were very, very good, yet not what I was expecting. Just a warning so you won't be surprised while making; the dough when ready is like bread dough, almost yeast like. Once the cookie is baked, the texture is still more of a pumpkin bread than a cookie. As a result of this, you will have to more than slightly flatten the rounded tablespoonfuls before putting into the oven. They will rise, but NOT spread. So much to the point that next time I'll consider baking them while in perfect balls, and dipping them into the icing to make pumpkin donut holes!
I used Splenda to make the dough sugar free, and mine required no more than 10 minutes in the oven on light-colored cookie sheets.
Add food coloring to your glaze for the fall and Christmas seasons.
Overall, great recipe and worth your time this season. Though I would consider re-naming these to Iced Pumpkin Bread Cookies.
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