Friday, September 13, 2013

Pumpkin Cookies with Caramel Frosting

Happy Friday the 13th!

I have been having the itch to make more pumpkin recipes...and when I had to take some dessert to a woman in our ward last minute, I knew it was time!  These cookies turned out wonderful (as does most things with pumpkin in them in my opinion).  The flavors were great, and it was a great change up from the traditional cream cheese frosting that is paired with pumpkin (although I will never complain with cream cheese frosting either!).  

Pumpkin Cookies with Caramel Frosting


1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour


3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners’ sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner’s sugar.  Spread frosting over cooled cookies.

Recipe Source: Lets Dish

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