Caramel Frosted Pumpkin Cookies

Hi, it’s Kari from Sunshine In My Pocket and this month I’m sharing my favorite Frosted Pumpkin Cookie recipe here on Mom Endeavors! I know there are a lot of frosted pumpkin cookie recipes out there, but this is one of my favorite fall recipes; it is truly tremendous! The brown sugar/caramel frosting that tastes amazing with the light pumpkin taste of the cookies. Caramel Frosted Pumpkin cookiesSince this pumpkin cookie recipe screams “Fall” (or Autumn) to me, I love to bake these up this time of year. The cookies are more cake-like and light with a hint of that classic pumpkin pie flavor.

When you mix up the cookie dough, it comes together more like a thick cake batter (full recipe near the end of this post). Don’t worry when you add the pumpkin: it looks like it doesn’t mix well with the other ingredients. But when you add all the flour, the dough comes together nicely.

Drop them by spoonfuls onto your cookie sheets and bake. I like to use parchment paper so they don’t stick to the pans.

pumpkin-ready-for-the-ovenAllow the cookies to cool while you are making the frosting. This is one cookie recipe that it’s so worth it to make the frosting! It begins with melting butter and brown sugar together in a pan on the stove…just like caramel. Then add the remaining frosting ingredients and beat it all together. The frosting will be soft (not too thick), but not too thin that it drips off the cookies. Frost the cookies and sprinkle a bit of cinnamon on top. Or let the kiddos add fall sprinkles!

fall-sprinkles

Here’s the recipe:

FOR THE COOKIES

2 c. butter, softened
2 c. granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-oz can pumpkin
4 cups all purpose flour

Directions: Preheat oven to 350 degrees F. In mixer, beat 2 cups butter on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and vanilla; beat until combined. Beat in pumpkin. Add flour slowly and mix until well combined.

Drop dough by spoon on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer to a wire rack; let cool. {Makes about 60 cookies}

orange-sprinkles

FOR THE FROSTING:

1/2 c. butter
1/2 c. packed brown sugar
1/4 c. milk
1 teaspoon vanilla
2-3/4 cups powdered sugar

In a small saucepan, heat 1/2 c. butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth (I find that sifting the powdered sugar makes this frosting more smooth). Spread frosting on cookies and sprinkle with cinnamon or sprinkles, if desired.

last-cookie-photo

Happy Fall Baking! See you next time!

For more from Kari, head over to her blog, Sun­shine In My Pocket, or fol­low along with her on  Face­book, Twit­ter, and/or Pin­ter­est!

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