Best Pumpkin Cookies

9593730_origThis is one of my favorite recipes for fall. The moist pumpkin cookie combined with the creamy caramel frosting creates a melt-in-your-mouth treat. Plus, they are really easy to make and so yummy. If you’re looking for a scrumptious fall dessert, you’ve got to try these out! Every single cookie gets gobbled up in seconds flat! The recipe is below but I’ve also attached an easy printable copy of the recipe to this post.

Pumpkin Cookies With Caramel Frosting
Creatively Grace
Prep Time: 10 Min・ Cook Time: 10 Min・ Total Time: 20 Min・ Yields 24
This is one of my favorite recipes for fall. The pumpkin cookie combined with the creamy caramel frosting creates a melt in your mouth treat. Plus, they are really easy to make and so yummy.

Ingredients
Cookies
1 cup butter, softened
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 – I recommend doubling the below amounts 🙂
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners’ sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt
Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin with a spoon.
  3. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well with spoon.
  4. Drop by heaping tablespoons onto a lightly greased cookie sheet. It’s very important that you use the same size for each cookie so that they bake evenly.
  5. Bake for 10-12 minutes (check at 10).
  6. To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.
  7. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.
  8. Transfer the frosting to a medium bowl and cool for about 5 minutes, then stir in confectioner’s sugar. Spread frosting over cooled cookies.

NOTES:

  • I only frosted a few of the cookies that I knew we would eat immediately and saved the rest in an airtight jar.
  • These cookies are very moist and only last about 5-6 days sealed up. Eat them quickly so they’re fresh!
  • I kept the frosting in the fridge, covered. When I wanted to frost more cookies the next day, I put my bowl of frosting over a double boiler and warmed it up that way. It brought it to a perfect, spreadable consistency.
  • I recommend DOUBLING the frosting recipe to ensure you have an adequate amount of frosting available for each cookie!

Adapted from letsdishrecipes.com

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