The Pioneer Woman Tasty Kitchen
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Pumpkin Spice Cookies with Caramel Frosting

4.71 Mitt(s) 7 Rating(s)7 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 5

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Level: Easy

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Description

This pumpkin cookie is yummy, but honestly, its real purpose is a delivery system for the frosting!! I generally don’t even like frosting all that much, but this kind is more like candy! I make a double batch so there are enough for me, Me, ME!! (With 9 people in my house, I often have to take drastic measures to look out for myself…)

Ingredients

  • FOR THE COOKIES:
  • 2-¼ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Table Salt
  • ⅔ cups White Sugar
  • ⅔ cups Brown Sugar, Packed
  • ¾ cups Butter, Softened
  • 1 teaspoon Vanilla
  • ½ cups Pumpkin Puree (not Pie Filling)
  • 2 whole Eggs
  • _____
  • FOR THE FROSTING:
  • ⅓ cups Butter--(NOT 1/3 Cube)
  • 3 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 4 Tablespoons Milk

Preparation

Heat oven to 375 degrees.

Sift flour, soda, cinnamon, and salt together in a bowl.

In a separate mixing bowl, beat white sugar, brown sugar, butter and vanilla. Beat in pumpkin and eggs until well mixed. Add dry ingredients. Mix.

Drop by rounded tablespoon onto parchment or silicon lined cookie sheet. Bake 10-12 minutes, or until almost no indentation remains when touched in center. Remove to rack and cool completely.

For the Frosting:

In a medium saucepan, melt the butter over medium high heat, swirling the pan constantly until the butter solids on the bottom of the pan become a dark caramel color and the top is foamy. Don’t use a dark bottomed pan or you won’t be able to see how dark it has gotten. Don’t burn! Remove from heat and set aside.

In a mixing bowl, place the powdered sugar, vanilla and 3 Tablespoons of the milk, reserving the remaining Tablespoon for use as needed. Pour browned butter over powdered sugar mixture, beat 1 minute or until smooth. Frosting will become thicker as it sits. Add remaining milk if necessary. Generously frost cookies.

2 Comments

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rileygirl2233 on 9.25.2010

I just finished making these. The icing is great!! The cookies were a bit “cakey” for me, but I also used whole wheat flour which might have made a difference. Great recipe for a different use for pumpkin!

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sylvie10 on 9.25.2010

Made the cookies and frosting this morning. Just wish I had taken your advice and made a double batch of the frosting. Very delicious. And my daughter who claims she doesn’t like anything pumpkin is eating one as I write this. Thanks for the recipe.

7 Reviews

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jenng on 11.15.2010

These were good but I felt they needed more spice and maybe nuts. More “cakey” than I anticipated but we enjoyed the. Thanks for sharing:)

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jondarenee on 11.9.2010

I am eating one as we speak. OMG so good! This will be our fall pumpkin cookie staple FOREVER!

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lizrosedodd on 11.4.2010

Wonderful!! I rolled them in cinnamon/pumpkin pie spice and sugar before baking and it made them even awesome-er! Icing is delish as well–thanks for the recipe!!

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amandalt on 10.22.2010

YUM! These were delicious! Very soft and fluffy, not what I expected – but SO GOOD! The frosting was perfect too, and just the right amount for the number of cookies.

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levunger on 10.10.2010

I love my old recipe for pumpkin cookies, however, I tried these this week and my daughter says they are even better. I guess I have a new recipe!

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