Caramel Frosted Pumpkin Cookies. Soft and fluffy pumpkin cookies with a delicious homemade caramel frosting. Little pumpkin cakes with creamy caramel frosting. And these cookies are so moist, I've left them out on the counter overnight and they were still fantastic the next day. Just made these for my first cookie swap AND going to bring a plate to the ladies that work in the office of my boys' elementary school. These soft pumpkin cookies are one of my favorite cookie recipes from The I Heart Naptime Cookbook!
Whenever I take them anywhere, my friends are always asking for the recipe.
I just can't even describe the amazing flavor that the caramel frosting adds.
These are my absolute favorite pumpkin cookies and whenever I take these somewhere, my friends are always asking for the recipe.
You can have Caramel Frosted Pumpkin Cookies using 12 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Caramel Frosted Pumpkin Cookies
- Prepare 2 cups of sifted flour.
- It's 1 tsp of baking powder.
- It's 1 tsp of baking soda.
- It's 1 tsp of cinnamon.
- It's 1/2 tsp of salt.
- It's 1 cup of shortening.
- It's 1 cup of sugar.
- Prepare 1 cup of pumpkin (canned).
- Prepare 1 of egg.
- You need 1 tsp of vanilla.
- Prepare 1 cup of chopped pecans or walnuts (optional - I don't like nuts so I skip this).
- Prepare 1 cup of chopped raisins (I don't think we actually ever chop them though).
Soft and fluffy with a delicious light caramel frosting, these frosted pumpkin cookies are a perfect Fall treat! One of mine is Pumpkin Cookies with Caramel Frosting. Ultra soft and delicate, with just the right amount of sweet, these fall treats give the impression that I painstakingly measured, mixed, and scooped each and every one. Frost quickly as it becomes firm quickly.
Caramel Frosted Pumpkin Cookies step by step
- Sift dry ingredients together.
- Cream shortening and sugar.
- Stir in pumpkin and egg.
- Add dry ingredients, rasins, nuts, and vanilla.
- Drop by teaspoons on lightly greased baking sheet (or silicon mat or parchment paper) and bake 10 minutes at 350 degrees. Cool and frost with caramel frosting. Makes 6 dozen..
- Frosting instructions: 3 Tbsp butter 4 Tbsp milk 1/2 cup brown sugar 1 cup sifted 10x sugar 3/4 tsp vanilla Combine butter, milk, and brown sugar in sauce pan. Boil 2 minutes, stirring constantly. Cool and stir in powdered sugar and vanilla, beating until smooth and creamy..
Frequently a put it in a small pitcher and drizzle it over the cookies. On to the cookies of the day: quite simply, these little beauties are a classically delicious, fluffy pumpkin cookie made even more delectable by a smear of creamy caramel frosting. Not that any of us need any additional sugar at the midpoint of Halloween week. Add dry ingredients, raisins, nuts and vanilla. Drop by teaspoon on slightly greased baking sheet.