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.

Frosting:
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.

2 comments:

  1. Oh yes! I recognize these. They are the best. I need to make some this week.

    Love the summer squash cass. Always a favorite. I just discovered a new one that is similar - from Williams Sonoma - Summer Vegetable Tian. I'm going to make that today.

    Did you see Julie & Julia? A movie that will certainly take the cooking world by storm. An inspiration to all who cook.

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  2. Yes, I want to make these again, too. They are so good!

    You are, of course, welcome to be a guest blogger on my site and send me recipe to post. I'll give you full credit, of course. It would be nice to have something healthy and delicious to balance out all the delicious but unhealthy recipes that i've posted.

    Yes, I'm dying to see Julie & Julia. A coworker saw it this weekend and really liked it. The movie seems to be just what I'm in the mood for right now.

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