I’m going to admit that the last two weeks in St. Louis have been in the 100 degrees (plus humidity)…it’s a kind of heat that I’ve never experienced before and it’s been brutal! But I’ll also admit that it hasn’t kept away my desire for all things FALL! Like these amazing, delicious, melt-melt-in-your-mouth pumpkin cookies with caramel frosting! I would have my oven on all day, heating my whole house up, just to make these cookies, and it would be totally worth it. Even in 100 degree F weather! They are just that good!
These cookies are a spin-off of my (previous) all time favorite cookies– Pumpkin Chocolate Chip Cookies! Pumpkin Chocolate Chippers have not just been my favorite “Fall” cookies, they’ve always been my favorite ALL-TIME cookies….until I made this version with the caramel frosting. WOW. These cookies are seriously amazing. After I snuck a taste tester I couldn’t wait for Jeff to get home to try them because I knew he’d love them SOO much. And he did. We may have seriously eaten the whole batch by ourselves. At least I’ve got pregnancy and the “eating for two” excuse I can totally blame that on… right?
- 1 cup sugar
- 1/2 cup oil
- 1 tsp milk
- 1 large egg
- 1 cup canned pumpkin puree
- 1 tsp vanilla
- 2 cups flour
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 3 Tbsp butter
- 1/4 cup heavy cream
- 1/2 cup packed light brown sugar
- Pinch of salt
- 2 cups powdered sugar
- 1 tsp vanilla
With an electric mixer, beat together sugar and oil. Add egg, milk, canned pumpkin and vanilla and blend well. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients and mix, just until incorporated. Drop batter by spoonfuls onto a greased cookie sheet.
Bake at 375 degrees F for 10-12 minutes. Allow to cool before frosting.
In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in vanilla and 1 cup powdered sugar. Let the frosting cool to room temperature and then stir in enough additional powdered sugar to make a good frosting consistency (you may not use the whole extra cup.) Spread the frosting over the cooled cookies.
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Try some of my other favorite pumpkin recipes!