Pumpkin Cookies with Caramel Frosting

Me and my little man made these tonight, and oh my goodness, are they heavenly.

I'm definitely going to have to watch myself with these. Maybe give a few away or something, so I'm not tempted to eat them all. The cookie alone is good... nothing too special, just a fluffy pumpkin cookie. But with the frosting?? To die for.

Pumpkin Cookies with Caramel Frosting

(Original recipe by Peggy Ackerman,

Adapted by Danelle)

via

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:

• 3 tablespoons butter
• 1/4 cup heavy cream
• 1 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. 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.

Tip: The cookies don't flatten when baking, so while they're cooling, try flattening down the top a little. This way the frosting doesn't just roll off. :)