Ingredients
Units
Scale
COOKIES:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
FROSTING:
- 3 tablespoons butter
- 1/3 cup heavy cream (plus more if needed for right consistency)
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup packed brown sugar
- Pinch of salt
Instructions
Cookies:
- Preheat oven to 350 degrees. Line a cookie sheet with a silpat liner or parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the butter and sugars. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 18 minutes .Cool cookies, then frost (generously) with caramel frosting.
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. Cool.
- Add powdered sugar to cooled mixture and beat until smooth. (You may need to add more cream to get the right spreading consistency.)
- Spread frosting over cooled cookies.
Notes
I usually double the frosting recipe because I like lots of frosting on my cookies. If you’re not a frosting fanatic like me, then a single batch is just great.
- Cook Time: 18 minutes
- Category: Cookies