Cookie Week: Pumpkin Cookies

This is a recipe that my sister got while on her mission.  I’m so glad that she shared this recipe with us because it is now one of my favorite recipes.  The cookies are extremely soft and have a wonderful flavor to them and the brown sugar frosting just puts them over the top!

Pumpkin Cookies
From Jamie Hansen

Ingredients:
1/2 cup butter
1 cup sugar
1 egg
1 cup pumpkin
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
2 cups flour

Directions:
Mix butter and sugar until well combined.  Add egg, pumpkin, baking soda, salt, baking powder, cinnamon, and vanilla and mix.  Add flour and mix until well incorporated.  Batter will be somewhat wet.   Place small spoonfuls of batter on a lightly greased pan and bake at 350 degrees for about 15 minutes.

Caramel Frosting

Ingredients:
1 cup brown sugar
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla
3 cups powdered sugar

Directions:
Combing first three ingredients in pan and bring to boil (stirring frequently).  Boil for one minute and then remove from heat.  Add vanilla and powdered sugar and stir to combine.  Add more milk if needed.

Notes:
--Don’t be afraid to add more milk to the caramel frosting.  It should be thin enough that you can frost the cookies by spooning the glaze on each cookie but thick enough that it doesn’t run off the sides.  You can also return the pan of frosting to the heat if you need to thin it down.  I have always ended up adding a little extra milk when I make it (I’ll have to pay attention next time so I can change the recipe accordingly).

-Paula