Pumpkin Cookies with Caramel Icing

For the cookies:
Preheat oven to 350 F.

In a large bowl cream together the butter and sugars. Add pumpkin, vanilla and egg and mix to combine. Set aside.

Into a medium sized bowl sift flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir in the oats. Add dry ingredients into the wet mixture and stir to combine.

Place 2″ size cookie dough balls onto a parchment lined baking sheet about 2″ apart (or use a cookie scoop).

Bake at 350 F for 12 minutes. Allow to cool then frost.

For the icing:
In a saucepan butter and brown sugar over medium heat until bubbling and thick (careful not to burn). Remove pan from heat and allow the mixture to cool for 10 minutes. Then stir in 1/4 to 1/2 whipping cream. (I use 1/2 cup.) Add 2 cups powdered sugar and beat until smooth.

Notes: You can use milk in the icing if you don’t have whipping cream. Just start with ¼ cup and add until it is the consistency you like. I like whipping cream because it makes a thicker frosting. Also, halfway through frosting the cookies, I added more whipping cream (about 2 tablespoons) because it started to get too thick.

Recipe adapted from thesisterscafe.com.