Pumpkin Sugar Cookies

I made it with whole wheat flour, but otherwise followed the recipe ingredients. The dough was super sticky to work with. I rolled it between sheets of parchment paper, but I could only cut out a few cookies, before I had to return the dough to the fridge. I placed the cutout cookie dough in the freezer for 5 minutes. I then baked them for 10 minutes. The flavor of the cookies was very good. It makes a good "plain" sugar cookie, but it's much too sweet if you plan to frost it. The pumpkin flavor was there, but subtle. I will make this again, but I recommend reducing the sugar, doubling the cinnamon, and adding allspice or pumpkin pie spice.

Yummmm!!!!

Had a 1/2 can of pumpkin to use up so decided to use this recipe. They turned out so well and yummy. Used my convection oven in RV for first time and they turned out perfect...soft on inside, little crisp on edges. Light pumpkin flavor.

Great cookie, easy for cut outs, not too sweet and a nice mild taste of pumpkin and cinnamon. I added an extra 1/3 cup of the pumpkin puree and about just over a half cup extra of flour to the dough. The dough is quite sticky when first made and I was concerned it would be difficult to roll out but after four (4) hours in the fridge it firmed up quite nicely and the dough was easy enough to roll out, you do got to work quick before it softens too much but nothing too distressing. I didn't have any issues.

Best recipe adding the 1/2 cup flour came out perfect. Have been looking for a good trust worthy recipe for this kind of cookies for awhile

Love these! Could use more pumpkin and cinnamon.... but they are still great. I used cream cheese frosting on top.

This was truly a great recipe! I followed all of the directions, except I added an additional ½ cup of flour to compensate for the extra stickiness. It worked wonders. Also, be sure to flour your rolling surface, hands, rolling pin, and the dough...it helps greatly! My kids love them, and so do I :)