Pumpkin Spice Cookies with Caramel Frosting

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 Instructions

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.