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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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These fall favorites will get gobbled up -even by those non pumpkin fans. It's a soft pumpkin cookie that resembles a muffin top. It gets crowned with a yummy caramel frosting that drys to form a nice crust yet stays creamy on the inside. Read more . So if you plan on decorating with sprinkles do so as soon as you can because the icing does start to set quickly. They get rave reviews even from my mother who shuns anything pumpkin. Ingredients:
cookie |
1 cup butter, softened |
1/2 cup brown sugar |
1/2 cup white granulated sugar |
1 cup canned solid-pack pumpkin |
1 egg |
1 teaspoon vanilla |
2 cups all purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon salt |
icing |
1/2 cup butter |
1/2 cup brown sugar |
1/4 cup milk |
2-3 cups powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Cream butter and both sugars in a large bowl until fluffy.
3. Add pumpkin, egg and vanilla and beat well to combine.
4. Combine flour, baking soda, baking powder, cinnamon & salt.
5. Add to butter mixture and stir until blended.
6. Drop cookie dough by teaspoons onton ungreased cookie sheet.
7. Bake 10-14 minutes or until set.
8. Cool on wire rack.
9. For Frosting: Combine butter and brown sugar in a small saucepan and bring to a boil -stiring often.
10. Cook and stir one minute until slightly thickened.
11. Remove from heat and cool slightly -about 15 minutes.
12. Add milk and stir until smooth.
13. Add enough powdered sugar to make desired spreading consistency.
14. Frost cookies.
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