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.

Mom's Pumpkin Bread

This is the perfect pumpkin bread, it is one of the things I love most about Fall. My mom has made it all my life and what a lucky girl I am! My mom is THE best cook I know and I have been spoiled with her cooking. I have made this on several occasions for friends and everyone absolutely falls in love with it and wants the recipe. It is extra yummy served warm and smothered with cream cheese frosting.

Mom's Pumpkin Bread

3 cups sugar

4 eggs

1 cup oil

2 cups pumpkin puree

3 1/3 cups flour

2 teaspoons baking soda

1 Tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon ground cloves

2 Tablespoons cinnamon

1 cup chopped nuts

Beat sugar, eggs, oil and pumpkin in large bowl together well. In a separate bowl, combine flour, soda, salt, cloves and cinnamon with a whisk. Gently mix the dry ingredients into the wet ingredients. Add nuts (optional).

Grease two bread loaf pans and divide batter into the two pans. Bake at 325 degrees for 1 hour and 15 minutes.

For cream cheese frosting:

mix:

8 ounces cream cheese

4 Tablespoons butter, softened

1 tsp vanilla

1/2 pound powdered sugar

Add more sugar to thicken and/or milk to thin out. You want it to be pretty thick. Serve with slices of bread.