Pumpkin Cookies With Caramel Frosting Recipes

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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

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 WITH BROWNED BUTTER FROSTING



Pumpkin Cookies with Browned Butter Frosting image

The recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favorite, and everyone enjoys the soft cakelike texture. -Robin Nagel, Whitehall, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 9 dozen.

Number Of Ingredients 15

1-1/2 cups butter, softened
2 cups packed brown sugar
1 cup canned pumpkin
2 large eggs, room temperature
1/2 cup crystallized ginger, finely chopped
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
FROSTING:
2/3 cup butter, cubed
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 5 tablespoons 2% milk

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in pumpkin, eggs and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Spread over cookies.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g 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 CREAM CHEESE FROSTING (THE WORLD'S BEST!)



Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) image

After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!

Provided by Sabattis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 36

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  • Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  • Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g

PUMPKIN COOKIES WITH CARAMEL FROSTING



Pumpkin Cookies With Caramel Frosting image

This is one recipe I get requests for all the time. I can't wait till Fall every year to make it. This is a modified version of a recipe I got from my former professor, Elizabeth at Duke University Physical Therapy School. Thanks Elizabeth!

Provided by stmarkwell

Categories     Drop Cookies

Time 1h

Yield 40 cookies, 20 serving(s)

Number Of Ingredients 15

2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup room temperature unsalted butter
1 cup sugar
1 cup canned pumpkin (strongly recommend Farmer's Market Organic pumpkin...Libby's doesn't taste as good in this recipe)
1 large egg
1 teaspoon vanilla
3 tablespoons butter
1 cup packed brown sugar
4 tablespoons milk
1 cup sifted powdered sugar
3/4 teaspoon vanilla

Steps:

  • Preheat oven to 375. Sift together the first five dry ingredients and set aside. Cream the butter well and add the sugar, pumpkin, egg, and last the vanilla. Add the dry to the wet ingredients. Bake on non-stick or greased cookie sheet for about 10 minutes until done. Allow to cool completely before frosting.
  • To make frosting combine the butter, brown sugar and milk in a small sauce pan. Boil exactly 2 minutes, stirring as it cools. When nearly cool, whisk in powdered sugar and vanilla. Frost quickly as it becomes firm quickly. Frequently a put it in a small pitcher and drizzle it over the cookies. If it becomes to firm, add a small splash of milk and stir.

Nutrition Facts : Calories 257.3, Fat 11.4, SaturatedFat 7.1, Cholesterol 38.7, Sodium 193.8, Carbohydrate 37.7, Fiber 0.8, Sugar 27, Protein 2

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