PUMPKIN DROP COOKIES with CARAMEL FROSTING

Happy Tuesday. I swore I was not going to do another pumpkin recipe but it IS Halloween week and this does happen to be my personal favorite Pumpkin recipe of ALL time. Yes, all time!! Yum  

I made these last Friday and it was not until I had them frosted that I decided another pumpkin recipe post was indeed needed and trust me if you love pumpkin, you will LOVE these cookies. So soft, and the caramel frosting sets up just right for the perfect compliment to the subtle pumpkin drop cookie.

I am not a fan of pumpkin pie so I usually bring Sweet Potato Casserole or
 my Pumpkin Sheet Cake or best of all, these yummy cookies for a quick grab after (or before) Thanksgiving dinner!

PUMPKIN DROP COOKIES with CARAMEL FROSTING

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
2 cups flour

FROSTING 
4 tablespoons butter
3 tablespoons heavy cream
2/3 cup packed brown sugar
1 1/2 cup powdered sugar
1 teaspoon vanilla

DIRECTIONS 
Preheat oven to 375 degrees.
In a large bowl, cream together butter and sugar. Add egg and vanilla and mix well. Stir in pumpkin.
In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon and salt.  Add to pumpkin mixture and mix well.
Drop by heaping tablespoons onto a lightly greased cookie sheet and flatten slightly. Bake for 11-12 minutes.
Transfer to parchment paper
To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.
Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Then, mix in powdered sugar and mix on medium speed til smooth. Spread frosting over cookies quickly as it hardens up .

 

Enjoy, my pumpkin loving friends!!

These would be great to munch on while passing out Halloween candy on Saturday.

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xoxo