Pumpkin Cookies with Caramel Frosting

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Fall is my favorite time of the year. While I don’t like my days getting shorter, I love seeing the leaves turn different colors, getting to wear my warm sweaters and having most importantly, having an excuse to make most of the foods my family eats with pumpkin.

My daughter and I usually make pumpkin oatmeal and pumpkin bread together. We’ve even tried pumpkin soup and some day I’m going to get adventurous and try making my own pumpkin puree. In the meantime, we’ve added a new recipe to our rotation: pumpkin cookies with caramel frosting.

I can’t take credit for 99% of this recipe. It came all the way from Oklahoma (OK, Oklahoma isn’t that far away from Kansas). What I can take credit for is having the genius idea of using International Delight Pumpkin Pie creamer in the frosting.

This recipe makes around 5 dozen cookies, so be prepared to bake for a while. Also be prepared to eat about 5 of them right before bedtime. For some reason, they make the perfect bedtime snack and just like a certain potato chip I like, you can’t just eat one.

Pumpkin Cookies with Caramel Frosting

Ingredients

  • 1 c. shortening

  • 1 c. sugar

  • 1 can pumpkin

  • 1 egg

  • 1 t. vanilla

  • 2 c. flour

  • 1 t. baking powder

  • 1 t. baking soda

  • 1 t. cinnamon

  • ½ t. ginger

  • 1 t. salt

  • 1 cup nuts, raisins, etc. (Optional)

Caramel Frosting

  • 3 T butter

  • ¾ t. vanilla

  • 4 T. International Delight Pumpkin Pie Creamer

  • ½ c. packed brown sugar

  • 1 c. powdered sugar

Directions:

  1. Cream the shortening and sugar then add the pumpkin, egg, and vanilla and cream some more (this is important for texture).

  2. Sift and add dry ingredients. Add raisins or nuts (if using). Drop by rounded teaspoon on greased baking sheet and bake at 350 for a total of 10-12 minutes.

  3. The cookies don’t fall so try to make them smaller and watch them. After 8 minutes, remove them from the oven and flatten them a bit. I used the back of my metal measuring cup. Return to the oven and cook an additional 2-4 minutes.

  4. For the frosting: combine butter, vanilla, milk and brown sugar. Cook, stirring constantly to a rolling boil. Cool, stir in powdered sugar. Frost cookies while still warm.

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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About Sarah

Mom. Blogger. Runner. Hiker. Insomniac. Not necessarily in that order.

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