Aug 1, 2009

Caramel Pumpkin Cookies

This recipe comes from my cousin Julie via my sister. Per Julie's recommendation, it works better to use the caramel frosting as more of a "glaze." The glaze adds a delicious caramel accent. This recipe is a winner!

1 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
15 oz. can pumpkin
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
Optional: add nuts or chocolate chips

Preheat oven to 350 degrees. Cream butter and sugars in large bowl until fluffy. Add pumpkin, egg, and vanilla. Beat well to combine. Stir in dry ingredients. Drop cookie dough by teaspoons onto ungreased cookie sheets and bake for 10-14 minutes.

In saucepan, combine 1/4 cup butter and 1/2 cup brown sugar. Bring to boil, then stir 1 minute, until slightly thickened. Remove pan from heat and cool slightly. Add 1/4 cup milk and stir until smooth. Add about 2 cups powdered sugar, a bit at a time until frosting reaches desired consistency.

Makes about 3 dozen cookies.