Pumpkin Cookies with Caramel Frosting

Pumpkin Cookies with Caramel Frosting is a cookie recipe built around canned pumpkin puree, egg and vanilla extract. Plan on 24 Cookies (2-3 dozen depending on size) and about 32 minutes.

• Yield 24 Cookies (2-3 dozen depending on size)
• Ready in 32 minutes
• Prep 20 minutes
• Cook 12 minutes

Ingredients

Cookies

• 1 cup ( 227 g ) butter , softened
• ½ cup ( 106 g ) granulated sugar
• ½ cup ( 106 g ) packed light brown sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 2 cups ( 284 g ) all-purpose flour

Frosting

• 3 tablespoons ( 43 g ) butter
• ¼ cup heavy cream
• ½ cup ( 106 g ) packed light brown sugar
• Pinch of salt
• 2 cups ( 228 g ) powdered sugar
• 1 teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees F. In a large bowl, cream together butter and sugars for the cookies. Add the eggs and vanilla and mix well. Stir in the pumpkin.
2. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add the dry mixture to the pumpkin batter and mix until combined.
3. Drop the dough by large tablespoonfuls onto a lightly greased (or lined with parchment or silpat) cookie sheet. Bake for 10-12 minutes.
4. For the frosting, in a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil.
5. Remove from the heat and stir in 1 cup powdered sugar and the vanilla. Let the frosting cool to room temperature and stir in the remaining 1 cup powdered sugar. Spread the frosting over the cooled cookies.

Cool the cookies on the sheet for a few minutes, then move them to a rack.