Caramel-frosted pumpkin cookies recipe

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  • Yield: 36 cookies
  • Preparation Time: 20 Minutes
  • Cooking Time: 10 Minutes
  • Total Time: 45 Minutes

Ingredients

For the Cookies
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ⅔ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon table salt
For the Caramel Frosting
  • 4 tablespoons (½ stick) unsalted butter
  • 3 tablespoons heavy cream, plus more as needed
  • ½ cup packed light brown sugar
  • Pinch of salt
  • 1½ teaspoons vanilla extract
  • 1 cup powdered sugar, sifted
How to Make It
    Make the Cookies
  1. Preheat the oven to 350ºF. Line two baking sheets with silicone baking mats or parchment paper.
  2. In a large bowl, using a hand mixer, cream together the butter, brown sugar, and granulated sugar. Add the egg and vanilla and beat until combined. Add the pumpkin and mix until smooth.
  3. In a separate large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Slowly add to the wet pumpkin mixture and beat until just combined.
  4. Using a medium cookie scoop or large spoon, scoop the cookie dough onto the prepared baking sheet, spacing the portions two inches apart. Bake for 10 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  5. Make the Caramel Frosting
  6. In a small saucepan, combine the butter, heavy cream, brown sugar, and salt and, while whisking, bring to a boil over medium heat. Boil for 1 to 2 minutes. Pour the caramel mixture into a medium bowl and let cool for 1 minute.
  7. Add the vanilla and powdered sugar and stir until smooth. Frost the cookies immediately with a rubber spatula, as the frosting will begin to firm up quickly.
  8. Store in an airtight container or large zip-top bags at room temperature or in the refrigerator for up to 1 week.
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