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Pumpkin Cookies with Caramel Frosting
Cookies:
1 cup butter, softened
1/2 cup each white sugar, brown sugar, packed
1 cup canned pumpkin
1 egg
1 tsp. each vanilla, baking soda
1 tbsp. cinnamon
1/2 tsp. each cloves, nutmeg, ginger, salt
2 cups all-purpose flour
Frosting:
3 tbsp. butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 tsp. vanilla
1/2 cup packed brown sugar
pinch salt
Heat oven to 350ºF (175ºC). In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Stir in pumpkin. In a medium bowl, sift baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour.
Add to pumpkin mixture and mix well. Drop by heaping tbsp. onto a lightly greased cookie sheet. Bake
10 - 12 minutes. Frosting: 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 confectioners' sugar. Spread frosting over cooled cookies. Makes 2 dozen.
Cookies:
1 cup butter, softened
1/2 cup each white sugar, brown sugar, packed
1 cup canned pumpkin
1 egg
1 tsp. each vanilla, baking soda
1 tbsp. cinnamon
1/2 tsp. each cloves, nutmeg, ginger, salt
2 cups all-purpose flour
Frosting:
3 tbsp. butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 tsp. vanilla
1/2 cup packed brown sugar
pinch salt
Heat oven to 350ºF (175ºC). In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Stir in pumpkin. In a medium bowl, sift baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour.
Add to pumpkin mixture and mix well. Drop by heaping tbsp. onto a lightly greased cookie sheet. Bake
10 - 12 minutes. Frosting: 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 confectioners' sugar. Spread frosting over cooled cookies. Makes 2 dozen.