Pumpkin Cookies with Caramel Frosting

Written by Tad. Posted in Cookies

These are very soft so are tricky to ice so don’t make the icing too stiff. The icing makes them!

Recipe By:

I got it from Hilary but it’s all over the Internet


1 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 large egg

1 teaspoon vanilla

1 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

2 cups all-purpose flour

3 tablespoons butter

1/4 cup heavy cream

1 cup confectioners’ sugar

1 teaspoon vanilla

1/2 cup packed brown sugar

1 pinch salt


1. Preheat oven to 350 degrees.

2. In a large bowl, cream together n 1 cup butter 1/2 cup white sugar and 1/2 cup brown sugar. Add eggs and 1 teaspoon vanilla. Mix well. Stir in pumpkin.

3. In medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, 1/2 teaspoon salt and flour. Add to pumpkin mixture and mix well.

4. Drop by 2-tablespoon-sized balls onto a lightly greased or parchment-covered cookie sheet. Bake for 10-12 minutes.

5.   To make frosting: In a medium saucepan, combine 3 tablespoons butter, cream, and 1/2 cup brown sugar over medium heat.

6.  Cook, stirring occasionally, until mixture just begins to boil.

7. Remove from heat and stir in  1 teaspoon vanilla.

8.  Cool then stir in confectioner’s sugar.

9. Spread frosting over cooled cookies.

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