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Pumpkin Cookies with Caramel Frosting

Vegetarian • Serves 24


1/2 tsp Ginger
1 cup Pumpkin, canned


1 Egg

Baking & Spices

2 cups All-purpose flour
1 tsp Baking soda
1/2 cup Brown sugar
1/2 cup Brown sugar, packed
1 tbsp Cinnamon
1/2 tsp Cloves
1 cup Confectioners' sugar
1/2 tsp Nutmeg
1/2 tsp Salt
1 Pinch Salt
2 tsp Vanilla
1/2 cup White sugar


1 3/16 cup Butter
1/4 cup Heavy cream
  • Lorraine Cherry

    Thee best Pumpkin Cookies. Ingredients: butter, sugar, brown sugar, pumpkin puree, egg, vanilla, flour, baking soda & powder, cinnamon, pumpkin spice, salt. Glaze: butter, brown sugar, milk, confectioners' sugar. Better glaze than previously pinned recipes.

  • Michele Molina Leaver

    Pumpkin Cookies with Caramel Frosting Ѽ 1c butter, ½c white sugar; ½c brown sugar; 1c pumpkin; 1 egg; 1 tsp vanilla; 1 tsp baking soda; 1 TBsp cinnamon; ½ tsp cloves; ½ tsp nutmeg; ½ tsp ginger; ½ tsp salt; 2c flour Ѽ Frosting 3 TBsp butter; ¼c heavy cream; 1c confectioners' sugar; 1 tsp vanilla; ½c packed brown sugar; Pinch salt

  • Megan Templeman

    PUMPKIN COOKIES WITH CARMEL FROSTING Ingredients Cookies 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 Frosting 3 tablespoons butter 1/4 cup heavy cream 1 cup confectioners' sugar 1 teaspoon vanilla 1/2 cup packed brown sugar Pinch of salt Directions 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. Let's Dish The frosting is the star of these cookies, and it's a nice change from the cream cheese frosting that often accompanies pumpkin desserts (I love that version too, though). Really, they're more like little pumpkin cakes. They're so moist, I've left them out on the counter overnight and they were still fantastic the next day. These don't flatten much during baking, and the dough is a bit sticky to flatten it before baking. I flatten mine slightly with the bottom of a glass just as they come out of the oven. Once they're frosting, no one knows! This recipe makes about 2 dozen cookies.

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