PUMPKIN COOKIES WITH CARAMEL FROSTING
This is one recipe I get requests for all the time. I can't wait till Fall every year to make it. This is a modified version of a recipe I got from my former professor, Elizabeth at Duke University Physical Therapy School. Thanks Elizabeth!
Provided by stmarkwell
Categories Drop Cookies
Time 1h
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375. Sift together the first five dry ingredients and set aside. Cream the butter well and add the sugar, pumpkin, egg, and last the vanilla. Add the dry to the wet ingredients. Bake on non-stick or greased cookie sheet for about 10 minutes until done. Allow to cool completely before frosting.
- To make frosting combine the butter, brown sugar and milk in a small sauce pan. Boil exactly 2 minutes, stirring as it cools. When nearly cool, whisk in powdered sugar and vanilla. Frost quickly as it becomes firm quickly. Frequently a put it in a small pitcher and drizzle it over the cookies. If it becomes to firm, add a small splash of milk and stir.
Nutrition Facts : Calories 257.3, Fat 11.4, SaturatedFat 7.1, Cholesterol 38.7, Sodium 193.8, Carbohydrate 37.7, Fiber 0.8, Sugar 27, Protein 2
CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS
I think I found this recipe in a Glamour Girl magazine in the 70s. It is family favorite at Thanksgiving and Christmas - rich, moist and yummy! Store in a covered container (if you have any left). I sometimes make smaller cookies and if so, the dough will make 6 dozen -- just adjust baking times accordingly.
Provided by CAFrogley
Categories Dessert
Time 45m
Yield 4-5 dozen cookies
Number Of Ingredients 14
Steps:
- Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
- Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
- Fold in butterscotch chips.
- Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
- In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
- Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.
FROSTED PUMPKIN COOKIES
These family-favorite pumpkin cookies taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper. -Leona Luttrell, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm., Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla. , Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.
Nutrition Facts : Calories 249 calories, Fat 10g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN CHOCOLATE-CHIP CARAMEL COOKIES
Little, but packed full of flavor.
Provided by tamisa
Categories Fruits and Vegetables Vegetables Squash
Time 32m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until fluffy. Beat in egg and vanilla extract.
- Combine flour, oatmeal, baking soda, cinnamon, and pumpkin pie spice in another bowl; stir into butter mixture alternating with canned pumpkin. Mix chocolate chips and pecans into the dough.
- Drop dough by tablespoonfuls onto the prepared baking sheets. Cut caramel apple circles into small, thumbprint-sized pieces and push 1 onto the top of each cookie.
- Bake in the preheated oven until lightly browned, 12 to 13 minutes.
Nutrition Facts : Calories 127 calories, Carbohydrate 18.7 g, Cholesterol 14.6 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 110.9 mg, Sugar 13.9 g
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