PUMPKIN COOKIES WITH CARAMEL FROSTING
These soft, cake-like pumpkin cookies smell wonderful and are a great reminder of autumn. The recipe came from my great-grandmother and yields a small batch, so we sometimes double it. The caramel frosting is glaze-like and quite thin, so it helps to place the cooled cookies on waxed paper while frosting. I usually use an entire can of pumpkin, rather than letting a small portion of it go to waste. Store in an airtight container for very soft cookies, store in a loosely covered container for firmer cookies.
Provided by Kylie
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 1h20m
Yield 36
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter and brown sugar for cookies together in a bowl with an electric mixer. Stir in pumpkin, then egg. Add baking soda, baking powder, vanilla extract, salt, cinnamon, and nutmeg. Stir in flour. Mix in walnuts and raisins.
- Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake each sheet on the bottom rack in the preheated oven for 6 to 7 minutes; continue to bake on the top rack until edges are golden, 6 to 7 minutes more. Continue with remaining cookie sheets in this manner. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cookies cool, melt brown sugar, milk, and butter for frosting in a medium pot over low heat. Bring to a boil; continue to boil mixture for 2 minutes, stirring constantly. Remove from heat and cool for 3 to 10 minutes. The longer the mixture is cooled, the thicker the frosting will be on the cookies.
- Add powdered sugar and vanilla extract to the frosting mixture, stir well, and drizzle or spread onto cooled cookies. Allow the cookies to cool for 1 to 2 hours before stacking.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 21.9 g, Cholesterol 21.4 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 103.8 mg, Sugar 14.1 g
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