Yummmm! Iced Pumpkin Cookies!

[cniles]

I was going to make Emily's Spiced Pumpkin muffins but didn't have sour cream or yogurt. Soooooo... I was in the mood for pumpkin and found this recipe on Allrecipes.com. Very yummy! The cookies are cakey, spiced with cloves, nutmeg and cinnamon. The glaze adds a touch of sweetness to them.

Iced Pumpkin Cookies

Wonderful spicy iced pumpkin cookies that both kids and adults love!
Prep Time: approx. 20 Minutes. Cook Time: approx. 20 Minutes.
Ready in: approx. 1 Hour 20 Minutes.
Makes 3 dozen (36 servings).
Printed from Allrecipes, Submitted by Gina

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2 In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3 Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4 To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

[Shirley Panek]

This looks yummy! I've got it running off my printer now. Thanks for posting! :)

[sweetpea]

Oh charisse! and to think i already turned off my oven! :) I am printing these too and will probably make them tomorrow along with the Pumpkin Spice Cream from 2002...I am getting in the mood for pumpkin. Thank you, thank you, i think lil'pea will like these too!

[donleyk]

These look great, I've already printed it off. Thanks for posting!

[Molli526]

Bad Charisse! Bad! I love pumpkin and these look yummy! Tonight or tomorrow!

[Molli526]

Bad Charisse! Bad! ;) :D I love pumpkin and these look yummy! Tonight or tomorrow!

[JLS]

Here's a CL recipe for Glazed spice cookies from awhile ago that I made. I'm posting the recipe for a comparison, these were fabulous! YUM! (Not trying to steal your thunder here, CNiles, REALLY!)

Glazed Spice Cake Cookies

Recipe By : CL, June 2003, pg. 170
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cookies:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup canned pumpkin
1 cup packed brown sugar
1/4 cup butter -- softened
1/4 cup fat-free milk
1 1/2 teaspoons vanilla extract
2 large egg whites
Cooking spray
Glaze:
3/4 cup powdered sugar
1 tablespoon fat-free milk
1/4 teaspoon vanilla extract
1 Dash ground cinnamon


Preheat oven to 375`.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt); stir well.

Combine pumpkin, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add milk, vanilla, and egg whites; beat well. Gradually add flour mixture to pumpkin mixture; stir until combined.

Drop dough by heaping tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375` 10 minutes or until almost firm. Cool on pans 1 minute on a wire rack; remove from pans. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, milk, vanilla, and cinnamon; stir well with a whisk. Dip tops of cookies in glaze. Place cookies, glaze side up, on wire racks; allow to set.


NOTES : Yield: 2 dozen cookies (serving size: 1 cookie).

[donleyk]

Tsk! Now I have to try this one for comparision!!!! ;)

I made the pumpkin cookies last night, w/o the glaze, and they're terrific. Thanks again for the posts.

[Rosechef]

I just made the Glazed Spiced cookies and oh my!! These are really good. A soft cookie with a subtle spice/pumpkin flavor and the glaze is wonderful! I added more cinammon to the glaze that called for and I aslo thicken it slightly with a bit more powdered sugar to make it a bit more like a frosting. In addition I added 1/2 cup of cinammon chips to the cookie batter. These are a keeper in my house!
Thanks for the recipe.
Rose

[Kyra]

Just want to let everyone know that the Iced Pumpkin Cookies are really good--a friend gave me this recipe a couple of years ago, and they are a winner. I make them a little smaller and manage to squeeze four dozen out of this recipe; also, I usually skip the icing (they store better without the glaze).

Looking forward to trying the spice cookies!

[Jewel]

Would there be any way to alter either of these recipes to make them a bit more chewy than cakey? Or is the introduction of fruit puree of any kind a sure way to get 'cakey'. :confused:

I'm almost after a chewy gingersnap-texture cookie with pumpkin instead of ginger. Wonder if it could be done?

[Molli526]

I made a slightly different version today. I added a little vanilla to the batter as well as some ginger, allspice and nutmeg.


* Exported from MasterCook *

Pumpkin Cookies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Icing
3 tablespoons butter
1 cup brown sugar
4 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar

Preheat oven to 375º

Cream together shortening, sugar and pumpkin. Mix in remaining ingedients- egg through cinnamon. Drop by spoonfuls on baking sheet and bake for 12 minutes or until lightly golden.

Heat butter, brown sugar, and milk over low heat until dissolved. Do not boil. Stir in vanilla and powdered sugar. Keep warm and spoon over warm cookies.

Yield:
"36 cookies"

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Per Serving (excluding unknown items): 139 Calories; 7g Fat (44.0% calories from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Molli526]

Originally posted by Jewel
Would there be any way to alter either of these recipes to make them a bit more chewy than cakey? Or is the introduction of fruit puree of any kind a sure way to get 'cakey'. :confused:

I'm almost after a chewy gingersnap-texture cookie with pumpkin instead of ginger. Wonder if it could be done?

I don't know if you would be able to just b/c of the pumpkin that is the basis for the cookie. I know you would need more fat/ less flour but that might not work out so well with the pumpkin. Maybe Val or Anna will pop in and give their thoughts?

[AmyO26]

My usual iced pumpkin cookie recipe is very similar to the one Molli posted (I think it calls for 1/2 white 1/2 brown sugar in the cookies, and "pumkin pie spice" instead of the cinnamon)...the icing is pretty much the same. They are delicious! The brown sugar icing "makes" the cookies, imo.

[Wendy w]

These look great, now the decision is which version to make??:confused: I work in a windowless closet of an office and after 2 years of my boss trying to get me moved into the one with the window, the higher management is finally going for it. I move next Friday and thought I'd make a batch of cookies to take in to work to celebrate. These may be the ticket. :)

[valchemist]

Originally posted by Jewel
Would there be any way to alter either of these recipes to make them a bit more chewy than cakey? Or is the introduction of fruit puree of any kind a sure way to get 'cakey'.

the pumpkin is going to make it cakey, so you aren't going to be able to get a crisp or chewy texture with that in there. at least I don't think so...

this recipe below is really good. the cookies are thick and soft, but they are pretty dense, so it is hard for me to call them cake-like. when I think of cake-like, I think of something a bit more airy or sponge-y than these. anyway, my notes are below...


* Exported from MasterCook *

Pumpkin Harvest Cookies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
1 teaspoon pumpkin pie spice*
1/2 teaspoon baking soda
1 cup butter
1 1/2 cups packed dark brown sugar
1 cup pumpkin puree
2 eggs
1 tablespoon vanilla
10 ounces white chocolate -- coarsely chopped
1 cup pecan halves and pieces -- toasted

Preheat oven to 300. In a small bowl, whisk together the flour, pumkin pie spice, and baking soda. In a medium bowl with an electric mixer, cream the butter and sugar. Beat in the pumpkin. Beat in the eggs and vanilla. Beat in the flour mixture until just combined -- don't over-mix. Stir in the white chocolate and pecans. Drop by rounded tablespoons (I made them big - golf ball sized) 2 inches apart on an ungreased cookie sheet. Bake 20-22 minutes or until just set (mine took less time, so check early). Transfer to wire rack to cool.

Source:
"Mrs Fields I Love Chocolate Cookbook"

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Per Serving (excluding unknown items): 155 Calories; 8g Fat (45.6% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : very good. The cookies stay nicely thick rather than spreading out flat. they are soft cookies, but they aren't sponge-like or airy. they are soft and dense. I guess you could say cake-like, since they are thick and soft and not crisp, but they are not cake-like in a spongey airy sense. they do have a thin outer crust which prevents them from getting all soggy. I love the pumpkin white chocolate combination... I would recommend using the real white chocolate as stated in the ingredients, not white chips. Also, toasting the pecans really brings out the flavors.

*pumpkin pie spice =
1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp allspice

[VictoriaL]

This is my Mom's recipe that I lightened considerably. Well-drained applesauce can probably be subbed for the "Baking Healthy". These are cake-y, and just the right size to pop into your mouth.


* Exported from MasterCook *

Mom's Pumpkin Cookies (lightened)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
3/4 cup brown sugar, packed
1/3 cup Smucker's Baking Healthy
1 whole egg
2 egg whites
1 cup canned pumpkin
3 tablespoons skim milk
1 teaspoon vanilla extract
1 teaspoon orange peel
1/2 teaspoon orange extract
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
1/3 cup pecans -- coarsely chopped

2 ounces light cream cheese
1 1/4 cups powdered sugar
2 teaspoons orange juice
1/2 teaspoon grated orange peel
1/2 teaspoon orange extract

Preheat oven to 375F

In a large bowl, cream together butter and brown sugar until light and fluffy (about 4 minutes).

Add Baking Healthy and mix well.

Beat in eggs, one at a time, and combine thoroughly.

Stir in pumpkin, milk, vanilla, orange peel, and orange extract.

In a medium bowl, mix flours, baking powder, salt, and spices.

Stir dry ingredients until pumpkin mixture just until combined. Fold in pecans (or walnuts).

Drop by rounded tablespoonfuls onto a greased baking sheet.

Bake 10-11 minutes, or until very lightly browned on the bottom. Remove onto a wire rack and cool.

Beat frosting ingredients together until light and fluffy. Frost cookies.

- - - - - - - - - - - - - - - - - - -

Per serving: 80 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g Protein; 14g Carbohydrate; 8mg Cholesterol; 99mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

[Jewel]

Originally posted by valchemist

the pumpkin is going to make it cakey, so you aren't going to be able to get a crisp or chewy texture with that in there. at least I don't think so...

Thanks Val...however I thought I remember reading somewhere that corn syrup made baked goods more chewy and crispy than white sugar. I'm wondering if there is a way to use corn syrup for part of the sugar in a recipe that would increase the crisp texture and still allow me to use the pumpkin puree? :confused: Wonder what the conversion ratio would be? Or if the dough would still be dough and not batter? :o

Just thinking out loud! :D I love pumpkin but I would love to find a way to make chewier cookies.

[valchemist]

Originally posted by Jewel


Thanks Val...however I thought I remember reading somewhere that corn syrup made baked goods more chewy and crispy than white sugar. I'm wondering if there is a way to use corn syrup for part of the sugar in a recipe that would increase the crisp texture and still allow me to use the pumpkin puree? :confused: Wonder what the conversion ratio would be? Or if the dough would still be dough and not batter? :o

Just thinking out loud! :D I love pumpkin but I would love to find a way to make chewier cookies.

you should do some experimenting. it's fun!

I haven't done much experimentation with corn syrup, but I do know that it is twice as sweet as regular sugar, so keep that in mind. I would use only 2 tbsp (at most) to start in place of some of the sugar.

from what I have read, corn syrup retains moisture, so I don't think the final product will be crispy, but it may be more chewy. then again, what do I know! just guessing.

I still think the pumpkin is going to prevent the type of texture you desire, but perhaps you can get close if you fiddle around enough.

[valchemist]

ok, well I looked back over cookie recipes I have tried that contain corn syrup. in all but one case, I found that the cookies were too soft for my liking. the only one where there was any crispness was the monster cookies. here are the recipes and my notes.

(sorry in advance for the hijack...)


* Exported from MasterCook *

Rosie's Bakery Pecan Chocolate Chip Cookies

Recipe By :Judy Rosenberg
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter at room temperature -- (2 sticks)
1 cup packed light brown sugar -- (tightly)
7 tablespoons granulated sugar
2 tablespoons light corn syrup
1 tablespoon pure vanilla extract
2 teaspoons water
2 large eggs
12 ounces semisweet chocolate chips -- (2 cups)
1 1/2 cups chopped pecans (I toast mine)

1. Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.

2. Stir the flour, baking soda, and salt together into a small bowl and set aside.

3. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1-1/2 to 2 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula. Then add the corn syrup and the water, and mix for several seconds.

4. Add the eggs and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl.

5. Add the flour mixture and mix on low speed for 15 seconds. Scrape the bowl.

6. Add the chocolate chips and the nuts and blend until they are mixed in, 5 to 8 seconds.

7. Drop the dough by rounded tablespoons 2 inches apart onto the prepared baking sheets.

8. Bake the cookies until the edges are dark golden and the centers are light and slightly puffed up, 11 to 12 minutes. Remove from the oven and allow them to cool on the sheets.

9. These are best eaten the same day they are baked. Otherwise, store them in the freezer for up to 2 weeks, and bring them to room temperature before eating.

Makes 40 cookies


NOTES : disappointing. rather airy and cake-like. not all that flavorful.




* Exported from MasterCook *

Chewy Chocolate Chunk Monster Cookies

Recipe By :Nancy Baggett
Serving Size : 20 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 c flour
2 tsps cream of tartar
1 tsp baking soda
1/2 tsp salt
1 c unsalted butter -- slightly softened
3/4 c sugar -- plus 2 tbsps
3/4 c brown sugar
2 1/2 tbsps corn syrup
2 eggs
2 1/2 tsps vanilla
2 3/4 c semisweet chocolate chunks -- divided

In a large bowl, stir together the flour, cream of tartar, baking soda, and salt. In another large bowl with an electric mixer on medium speed, beat together the butter and sugars and corn syrup until well-blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until evenly incorporated. Beat in half of the flour mixture until incorporated. Stir in the remaining flour mixture and 1 cup of chocolate chunks until evenly incorporated. Refrigerate dough 30 to 40 minutes or until firm enough to shape into balls. If necessary, the dough can chill for 1 to 2 hours, but cookies will spread less and be smaller. Place remaining chunks in a shallow bowl.

Preheat oven to 350.

Working on a sheet of wax paper, shape the dough into a disk, then divide it into quarters. Divide each quarter into 5 or 6 portions. Shape the portions into balls with lighltly greased hands. Dip half of each ball into the reserved chocolate to generously embed the top of the cookie with them; don't worry if it looks like too many, as the chunks will disperse. Place on baking sheets, chocolate chunk side up, spacing about 4 inches apart. Using your hands, pat down the tops of the balls until flattened.

Bake the cookies in the upper third of the oven for 9 to 12 minutes or until golden brown on the edges but still slightly soft and underdone in the centers. Reverse the sheet halfway through baking. Let the cookies cool on the pan 1 to 2 minutes and then remove to wire racks.

Source:
"The All American Cookie Book, p 60"


NOTES : The cookies are 5 inches across and are crispy and brown on the edges and chewy everywhere else.

even though you flatten these out, they still spread. they come out thin but still chewy in the middle. crispy around the edge. it is easy to get them too crispy, so watch them closely. you want to take them out when they are just starting to brown. they may look slightly unset in the middle.


* Exported from MasterCook *

King Arthur Chewy Chocolate Chip Cookies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 tablespoons butter -- (6 oz)
1 1/4 cups firmly packed light brown sugar -- (10 oz)
1/4 cup light corn syrup -- (2 1/2 oz)
2 teaspoons vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg
2 1/4 cups all-purpose flour -- (9 1/2 oz)
1 cup chopped nuts -- (4 oz) toasting opt.
2 cups semisweet chocolate chips -- (12 oz) OR
bittersweet chips

Preheat oven to 375°F.

Beat the butter, light brown sugar, and corn syrup togehter until fluffy. Beat in the vanilla, baking powder, salt and baking soda, and then mix in the egg. Beat well. Beat in the flour, then stir in the nuts and chocolate chips.

Drop cookie dough by the rounded tablespoon onto lightly greased or parchment lined sheet pans. BAke for 12-14 minutes, just until lightly browned at the edges.

For the chewiest cookies, do not overbake. The cookies will look slightly underdone in the middle, but will set as they cool. Cool on Baking sheet for 5 minutes, and then remove to a wire rack to cool completely. To maintain the chewiest texture, store in an airtight container with a slice of apple or sugar softener.

To be sure you have the amount of spread you llike in a cookie, we recommend baking one cookie to test it. The if it does not spread enough, simply flatten the cookie before baking. If it spreads more than you owuld like, mix in an extra 1/4 cup flour.


Source:
"King Arthur Baker's companion"

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Per Serving (excluding unknown items): 190 Calories; 10g Fat (46.2% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

NOTES : these have a great brown sugar flavor. they have a smooth top to them. they are dense and soft/chewy if underbaked. very good, but I prefer a cookie with more crispness. (this had a slightly crisp edge/bottom, but overall, a soft cookie for sure. 4 out of 5.

"This recipe yields a soft and chewy cookie"



* Exported from MasterCook *

Best Chocolate Chip Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted butter -- softened
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons dark corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts -- toasted

1 Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)

2 In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.

3 For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.

4 Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)

5 Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.


NOTES : I thought the taste of these cookies was really good. They were slightly cakey. The thing I didn't like about them was that they were a bit too soft. Not because I underbaked them. I baked them for just the right amount of time. They were perfectly browned. These are supposed to be soft cookies, as the recipe says. I just prefer my cookies to have a combination of crisp/soft. I prefer slightly crisp on the outside and bottom, but soft in the middle. These were (and are supposed to be) soft all over. So if you love soft chocolate chip cookies, these will fit the bill for you. They are very good.

[sweetpea]

So glad this got brought back up--I forgot to post my review! I haven't made the glaze for them yet since we are slow to eat cookies around here...but the cookies themselves are great! Remind me alot of gingerbread cookies but love the pumpkin! I made mine big and forgot to pat them down a bit before baking the first pan and they look like muffins (but still yummy!)--so the other batches were flatter since i reread the directions, but still yummy and cakey. Will be making the glaze to smear on them as i eat them today! Thanks again for the recipe charisse!

[Buechner]

Has anyone made both the Glazed Spice Cookies as well as the original Iced Pumpkin Cookies? I am just wondering how they compare. I am looking for a really good spiced pumpkin cookie or bar.

Thanks,
Jenny

[cniles]

Jenny - I'm making the CL's version tomorrow and I'll let you know how they compare. My boys LOVED the original iced pumpkin cookie so I'll use them as well as testers!!:)

[Jewel]

Val, thanks so much for the research! :) I think I could love chewy, I don't have to have crisp. You're right, I'm going to fiddle. I love to fiddle. Problem is, most of the time when I'm finished fiddling and I've got it right, I can't remember exactly how I fiddled with it so I could write it down. :rolleyes:

[cniles]

Ok I just took out the Glazed Spice Cake Cookies out of the oven. Here is my comparison.....

The Iced Pumpkin cookies are a denser cake version and darker in color. They are sweeter and have more of a pumpkin taste than CL's cookies. I actually preferred (at least today:D ) the Glazed Spice Cake Cookies. They were airy, kind of like a muffin... and had a beautiful blend of spices (nutmeg, allspice, cloves, cinnamon) with a light taste of pumpkin. Not very sweet, which I preferred. Absolutely heavenly warm!! I have not prepared the glaze yet - I will get my boys ratings this afternoon.

Hope that helps differentiate the two - BTW, the CL's cookie dough was more runny, almost like a quick bread dough... just fyi.

Love to hear other comparisons!!:)

[Buechner]

Thanks Charisse!

Just a few more questions for you regarding the Glazed Spice Cake ones. How many did you get out of the batch and how large were they?

Jenny

[cniles]

Hi Jenny - I got 24 cookies and they were avg tsp scooped size... This recipe makes less than the other - If I were making for a crowd (ie work) I would double the recipe. BTW I've eaten 4 today!!:eek: :D

[Sheila in MD]

I made the Glazed Spice Cake Cookies last night and thought they were terrible! Actually-I never even got to the glaze part they were so bad....BUT I suspect I know why! They were pretty rubbery and I think the problem may be that I substituted mashed sweet potato for the pumpkin...I tend not to like pumpkin and have subbed this in muffins with little trouble but I suspect they are more forgiving. In addition-it seems to me that some sweet potatoes are drier than others and mine were pretty dry....I actually might be tempted to try this again but use drained, canned sweet potatoes instead-

Would appreciate your thoughts on this-particularly those who experiment a lot:-). FWIW-I did 24 cookies and had a bit of batter left but tossed the rest as by then...I knew it was not a good experiment:-).

Sheila in MD

[Buechner]

I too made these last night and thought they were WONDERFUL!! I made just a half batch, but the spices and pumpkin perfectly complemented one another:) They were very cakey and moist. I am thinking they would be perfect for a pumpkin whoopie pie with a cream-cheese filling. Please give these another try Shelia.

Jenny

[doggerham]

Reporting back to say I tried the CL recipe Glazed Spice Cookies to compare the 2 recipes.

I made exactly 2 dozen, and they were a nice-sized cookie. I found they needed to be baked longer than the 10 minutes stated in the recipe.

The batter is much thinner, someone compared it earlier with a quickbread -- and that's not a bad comparison. I scooped it with 2 tablespoons; I don't think my cookie scoop would have worked.

We decided we actually liked the flavor of these better -- more pumkin-y and more spices. However, I liked the texture of the first ones a little better. The CL ones are a little spongier, the others a little denser.

Jenny -- you're right, the CL ones would be great for whoopie pies!

I liked the cinnamon in the glaze, although I don't like the color of the glaze with the cinnamon in it! I would perhaps use the glaze from the other cookies, that adds a touch of butter and vanilla, and maybe shake on some cinnamon sugar while the glaze is still wet.

[Auryn]

I tried the Iced Pumpkin Cookies - they are great!! I took them to a party and they were gone in 5 minutes, with requests to make more for my friends that missed out.

They are soft, kind of puffy and spicy. Yum! I didn't even have a chance to ice them, so I don't know how the icing is. I'll have to make them again to try it!!! If I must....

Someone had suggested to add some maple syrup to the icing, I think I'll try that.

If you are looking for a soft, spicy pumpkin cookie, try these!

thanks for posting these Cniles!

[cniles]

Great timing on bringing this thread back.. I plan on making the original iced pumpkin cookies and adding some more of the "autumn" spices to it. My boys liked the first recipe and requested pumpkin cookies this week. :)