These cookies are so good! I was looking for a cookie recipe to finish up a can of pumpkin I had opened earlier in the week and spotted this. The cookie itself is delicious, but the caramel icing takes it to a whole new level.
Pumpkin Cookies with Caramel Icing
Source: Sandy’s Little Spot on the Web, originally exported from MasterCook
- 2 cups sifted flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup soft margarine or butter
- 3/4 cup vegetable shortening
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 1 medium egg, unbeaten
- 1 teaspoon vanilla
- 3 tablespoons soft margarine or butter
- 1/2 teaspoon vanilla
- 1/4 cup milk
- 1/2 cup brown sugar
- 1 cup plus 2 tablespoons sifted confectioners sugar
Sift flour, measure and resift with salt, baking powder, soda, and cinnamon. Set aside. Cream butter and shortening together in mixing bowl. Gradually add sugar and beat until fluffy.
Throughly beat in the pumpkin and egg. Add dry ingredients all at once, blend just until no trace of flour in the batter. Remove bowl from mixer, stir in vanilla.
Drop large walnut-size mounds 2 inches apart on greased cookie sheet. Keep remaining batter in fridge until ready to use. Bake in a preheated oven at 350 degrees for about 12 minutes, or until cookies are lightly brown and soft to touch. Transfer to wire racks. When cool frost.