Pumpkin Cookies with Caramel Icing

adapted from: Let's Dish and All Recipes


1 c. butter, softened

1/2 c. white sugar

1/2 c. light brown sugar

1 c. canned pumpkin

1 egg

1 tsp. vanilla extract

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

2 c. all-purpose flour


Icing:

3 Tbl. butter

1/4 c. milk or heavy cream

1 c. powdered sugar

1 tsp. vanilla

1/2 c. packed light brown sugar


Preheat oven to 350 degrees.  In a large bowl, cream together the butter and sugars.  Add egg and vanilla.  Add pumpkin puree and blend well.  Add baking soda, baking powder, cinnamon, nutmeg, salt and flour.  Mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet.  Bake for 12-14 minutes.  


To make the icing: in a medium saucepan, combine butter, milk and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil.  Remove from heat and stir in the vanilla.  Cool and then stir in the powdered sugar.  Spread over cooled cookies.


Jenn's Notes:  I made a half a batch of these cookies.  I used a small ice cream scoop and got 19 cookies with a half a batch.  The cookies are so soft and pretty delicate.  Let's Dish uses the icing as a frosting, but mine turned out way to runny and was more like a glaze than a frosting.  It might have been because I didn't let it cool enough or because I used milk instead of cream?  I even ended up adding more powdered sugar and it was still pretty runny.  That's okay, because it was still delicious!  Next time, I am going to add less milk and see if it turns out like a frosting.  I can't wait to try it on other desserts!!    

Comments