Brianne G

Love this recipe! I added broccoli to it for some veggies.

Great recipe and very easy to make.

I like homemade frosting and this one is a winner. No sense in eating a bunch of gross preservatives from the grocery store tubs.

It is indeed, the best carrot cake ever. Very good stuff!

Very good consistency and easy to make in terms of the recipe contents. They are a bit labor intensive to make but well worth the trouble. I chilled the dough for two days and that made them very easy to roll and use a cookie cutter on. The dough warms up to the touch quickly so try to touch it as little as possible. Instead of rolling out on flour, I used a long piece of plastic wrap. Place a section of the dough in the middle of the plastic and fold it over the top, then use a rolling pin to smooth it to the appropriate height. I kept repeating that process until I had used all the dough and gotten as many shapes as I could out of it. I used parchment paper with the cookie sheets and placed the cookies on that. I refrigerated the cookies for another half hour or so just to make sure they would hold their shape well after that worked great for me.

I made these exactly as written. Made a gigantic batch for my neighbors over the holidays with other types of cookies as well. Any time I saw a neighbor, the first thing they would comment on was these pumpkin cookies. Big thumbs up from everyone. They are a more cakey type of cookie. Something different than I normally would make and I’m glad I tried it.