Monday, October 25, 2010

Pumpkin cookies with Caramel Frosting

These are incredibly soft and the caramel frosting is quite tasty. I enjoyed these much more after they had completely cooled. I first tried them out of the oven and I was actually a little disappointed. I thought I would have a bite of one the next morning and I suddenly loved them. If you make these, be sure they have plenty of time to cool before sharing them.

Pumpkin Cookies with Caramel Frosting
1 cup butter, soft
1/2 cup sugar
1/2 brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1Ttablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Cream together butter sugar and brown sugar. Add eggs and vanilla and mix well then stir in pumpkin. In a separate bowl, add the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour and combine with a whisk. Add to pumpkin mixture and mix well. Drop onto a parchment lined or greased cookie sheet. Bake for 10-12 minutes at 350 degrees.

Caramel Frosting

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

In a medium saucepan, combine butter, cream, and brown sugar over medium heat until it just begins to boil. Remove from heat and add vanilla. Cool then stir powdered sugar into it. Spread over cooled cookies.

Originally found in the kitchen of Let's Dish.