Pumpkin Cookies With Caramel Frosting Recipes

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PUMPKIN COOKIES WITH CREAM CHEESE FROSTING



Pumpkin Cookies with Cream Cheese Frosting image

These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 17

1 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts
FROSTING:
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN COOKIES V



Pumpkin Cookies V image

Soft, cake-like cookies with caramel icing.

Provided by Peggy Ackerman

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 18

Number Of Ingredients 13

2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
1 cup packed brown sugar

Steps:

  • Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
  • Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
  • To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Nutrition Facts : Calories 542.8 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 27.7 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 376.6 mg, Sugar 48.5 g

PUMPKIN COOKIES WITH CARAMEL FROSTING



Pumpkin Cookies with Caramel Frosting image

These soft, cake-like pumpkin cookies smell wonderful and are a great reminder of autumn. The recipe came from my great-grandmother and yields a small batch, so we sometimes double it. The caramel frosting is glaze-like and quite thin, so it helps to place the cooled cookies on waxed paper while frosting. I usually use an entire can of pumpkin, rather than letting a small portion of it go to waste. Store in an airtight container for very soft cookies, store in a loosely covered container for firmer cookies.

Provided by Kylie

Categories     Desserts     Cookies     Pumpkin Cookie Recipes

Time 1h20m

Yield 36

Number Of Ingredients 18

1 cup unsalted butter, softened
1 cup light brown sugar
1 cup pumpkin puree
1 large egg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
2 ½ cups all-purpose flour
½ cup chopped walnuts
½ cup raisins
½ cup brown sugar
4 tablespoons milk
3 tablespoons unsalted butter
1 cup powdered sugar
¾ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cream butter and brown sugar for cookies together in a bowl with an electric mixer. Stir in pumpkin, then egg. Add baking soda, baking powder, vanilla extract, salt, cinnamon, and nutmeg. Stir in flour. Mix in walnuts and raisins.
  • Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
  • Bake each sheet on the bottom rack in the preheated oven for 6 to 7 minutes; continue to bake on the top rack until edges are golden, 6 to 7 minutes more. Continue with remaining cookie sheets in this manner. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely.
  • While the cookies cool, melt brown sugar, milk, and butter for frosting in a medium pot over low heat. Bring to a boil; continue to boil mixture for 2 minutes, stirring constantly. Remove from heat and cool for 3 to 10 minutes. The longer the mixture is cooled, the thicker the frosting will be on the cookies.
  • Add powdered sugar and vanilla extract to the frosting mixture, stir well, and drizzle or spread onto cooled cookies. Allow the cookies to cool for 1 to 2 hours before stacking.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 21.9 g, Cholesterol 21.4 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 103.8 mg, Sugar 14.1 g

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Top Asked Questions

How do you make pumpkin frosting for cookies?
Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well. Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C). To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.
How do you make pumpkin and walnuts cookies?
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.
How do you make pumpkin cookies with shortening?
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well. Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C). To Make Frosting: Cook butter, milk, and brown sugar until dissolved.
How do you make soft cake cookies with caramel icing?
Soft, cake-like cookies with caramel icing. Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well. Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).

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