Pumpkin Cookies with Carmel Frosting Recipe
25 Sep
Oh my goodness, I have the most fabulous recipe for you today! I found this recipe for Pumpkin Cookies with Carmel Frosting on Pinterest the other day and it is amazing! And quite perfect for fall. It is originally from letsdishrecipes.com and I made a couple changes to it which I have included below. I picked this recipe because my husband doesn’t like cheese in any form, especially cream cheese, so I thought the carmel frosting would be a great supplement for the traditional cream cheese frosting that is often put on pumpkin treats. The recipe is a little time consuming but SO worth it. This might be my new favorite fall recipe! I hope you like it too!
Pumpkin Cookies with Carmel Frosting Recipe adapted from Letsdishrecipes.com
Ingredients
Cookies
3/4 cup butter, softened (this recipe originally calls for 1 cup but I didn’t wantt to use that much butter and honestly after making them, you could probably use even less)
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour
Frosting
3 tablespoons butter
1/4 cup heavy cream
1 and 1/4 cup confectioners’ sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt
Directions
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. Drop by heaping tablespoons onto a lightly greased cookie sheet. To get the perfect shape of cookie, try to flatten them a bit before you put them in the oven. Bake for 10-12 minutes.
To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner’s sugar. Spread frosting over cooled cookies.
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