About this recipe: These cookies are moist, delicious and packed full of flavour. A creamy vanilla filling is sandwiched between two lightly spiced pumpkin cookies. They are perfect for afternoon tea, dessert, elevenses or general snacking.
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I made these to use up some leftover pumpkin puree and icing from making pumpkin cupcakes the other day. They are indeed moist and flavoursome but mine actually came out with a cakey texture, not cookies at all! I might try again and see if they come out any different but generally they get a thumbs up from my husband and myself. - 22 Oct 2011
I surely do not want to offend any person who has ever enjoyed this recipe, however my experience was a very negative one. The cake/ cookie part gave a way too much flower taste. The filling tasted like shortening (Crisco) the sugar in it was very crunchy even if we had used powered sugar the grease taste would still be there. To say the least I was totally disappointed. If I took this to my Church Social, I would be the first Presbyterian stoned to death in West Virginia. - 11 Nov 2007 (Review from Allrecipes US | Canada)
I don't mean to be harsh, but don't think the five star ratings I have read are accurate since the people posting used a different filling. The filling is really bad, very grainy and no flavor. I think using butter instead of shortening and powdered sugar would have made it ten times better. The cookie part was ok, but I have had better pumpkin cookies to. You are better off making a great pumpkin cookie recipe and filling it with a sweet cream cheese filling. - 02 Nov 2007 (Review from Allrecipes US | Canada)