Pumpkin Cookies with Caramel Frosting
Description
Experience the flavors of fall with these baked pumpkin cookies with caramel frosting, packed with sweet extras like walnuts and raisins.
Ingredients
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1 cup unsalted butter, softened
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1 cup light brown sugar
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1 cup pumpkin puree
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1 large egg
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1 pinch ground cinnamon, or to taste
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1 pinch ground nutmeg, or to taste
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2 1/2 cups all-purpose flour
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1/2 cup chopped walnuts
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1/2 cup raisins
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1/2 cup brown sugar
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4 tablespoons milk
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3 tablespoons unsalted butter
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1 cup powdered sugar
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3/4 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
4
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.
5
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.
6
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.