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Mandy
04/113/2017
04/24/2017
Very good, cake like consistency, we made it without cranberries, walnuts, or chips. I subbed maple sugar for the sugars, and used a cream cheese/maple syrup frosting. Kids loved it. Thank you for sharing.
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Debbie
11/315/2016
11/11/2016
Sorry, I was so excited I forgot to give this recipe 5 stars!!!!
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Debbie
11/315/2016
11/11/2016
Great cookie! This recipe is one of the better gluten free cookies that I've made. Made as written, didn't use the chips and didn't use icing. Cookie better the 2nd day. Nice, soft pumpkin cookie. Thank you for this awesome recipe!
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Lynda
05/131/2016
05/11/2016
these are unbelievably good. It doesn't matter whether or not you need to eat gluten free, these are delicious. I use a little maple flavoring in the icing and probably more fruit and nuts because I like them that way.
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Kelly
11/331/2015
11/28/2015
These cookies were fantastic. I did not include any chips but I did double the nutmeg and cinnamon -- otherwise followed this recipe exactly as shown on Pamela's website. Kids and adults liked them. I would definitely make these again.
And, yes, per Lisa's comment above, these cookies are more cake-like than crunchy.
Yum!
And, yes, per Lisa's comment above, these cookies are more cake-like than crunchy.
Yum!
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Michelle Sweetland
10/298/2015
10/26/2015
These cookies are amazing! I make them a couple times a year. They are such a hit I've actually had people offer to pay me to bring them some.
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Lisa
11/326/2014
11/23/2014
Easy to make and delicious. A little more cake-like texture than crisp cookie, but good. Tasty with and without icing, though the icing will make them rather sweet. Will definitely add to my recipe collection and make again. No one knew they were gluten free!
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