This fall, recipes of all kinds are being released. One recipe that a handful of people are talking about is pumpkin cookies. It has quite a few good reviews, so I decided to make it. After finding recipe after recipe, I had to narrow it down to just one.

The recipe is originally written by a woman named Ginny Dyer, from her website called “In Bloom Bakery.” She bakes many different unique recipes, from blueberry cheesecake bars and blueberry cookies, to tiramisu cake and Harry Potter Sorting Hat cupcakes. She also takes the pictures for her baking and posts them online, mainly for pinterest. The pictures show how her scrumptious desserts come out.

The recipe is pretty simple, only taking about 30 minutes, 10 being preparations and 15 minutes of baking. I also added cream cheese frosting that has a cinnamon tang to it. The cream cheese frosting has powdered sugar, cream cheese, food dye, and cinnamon in it. The frosting takes around five minutes, being very straightforward.

The cookies came out of the oven perfectly moist, with crisp edges. The frosting has just the right amount of cinnamon, that complements the pumpkin flawlessly. In order to gain another opinion, I interviewed someone with lots of experience in the baking industry. Ms. Reinwald is the culinary teacher at Lincoln East High School, and she has some very strong opinions on these cookies.

“At first glance, the cookie is festive and appetizing,” Reinwald said. “Upon eating, you immediately notice how soft the cookie is. The frosting is delectable and not too overpowering or too sweet. A delightful spiced flavor is left when finished.”

This recipe is fairly simple, giving it a 3/10 for difficulty and 9/10 for overall flavor on the C.S. baking scale.