Pumpkin Cookies with Caramel Frosting (Yowza!)

No doubt about it...I'm a Cookie Monster..my mom mostly made crunchy cookies

(for my dad who loved to dunk them in his coffee) so I'm partial to that crunch,

but I just LOVE these soft Pumpkin Cookies - 

And the frosting is fabulous as well.  The perfect topping for these perfectly

spiced, and moist treats! 

Just looking at these gems makes my heart beat faster!!! And tasting them is the ultimate!! Pour the coffee or a tall glass of milk...

But...NO DUNKING! Enjoy!!  

Please don't let the holiday season get by you without making these

special and scrumptious cookies! 

If you'd like to make them ahead and freeze, I suggest layering them in an airtight container, unfrosted, between waxed paper.  Thaw before frosting. 

PUMPKIN COOKIES WITH CARAMEL FROSTING 

1 c. butter, softened

1/2 c. white sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla extract 

1 c. pumpkin puree

2 c. all purpose flour

1 tsp. baking soda

1 Tb. ground cinnamon 

(I used half Pampered Chef Cinnamon Blend)

1 tsp. pumpkin pie spice

1/2 tsp. salt, optional

CARAMEL FROSTING: 

3 Tb. butter

1/4 c. heavy cream

1/2 c. brown sugar

1 tsp. vanilla extract

1 c. powdered sugar, sifted

1/2 tsp. salt, optional 

(for a salted caramel flair!) 

Preheat oven to 350. Grease 2 cookie sheets with non-stick spray (or use a silpat for easy cleanup) 

In a large bowl, cream butter, white and brown sugars together until fluffy.  Add egg and vanilla; beat until smooth. Add pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt, beating until combined well. 

Drop by Tablespoonsful onto prepared cookie sheets.  Bake for 10 - 12 minutes. Remove from oven and cool until room temperature before frosting. 

To make Caramel Frosting: 

In medium saucepan over medium heat, add butter, heavy cream and brown sugar. Stir until it comes to a rolling boil (is bubbly all over); remove from heat; let stand until cooled.  Stir in vanilla and powdered sugar; beat until smooth.  Frost each cookie; serve with a smile! 

Yield: 30-35 cookies 

Recipe inspired by Holly at Life in the Lofthouse

You might also enjoy...

Chocolate Caramel Cookies (with Rolo candies)

Caramel Shortbread Squares

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Easy Pumpkin Mousse Dip ("Lighter Choice")

Here's a quick and delicious dip that can be ready in minutes. 

A great idea to whip up at last minute to take to a party to share! 

And it can be made lighter using sugar free instant pudding and fat free whipped topping if desired.  YUMMM OH YUMMM!

(Just so you don't feel so guilty eating all those cookies with it!) 

And did I mention it only has FOUR simple ingredients!!?? 

My much-younger-than-me Florida friend Wendi shared this with me and it's in my last cookbook...FORK FAVORITES.   

(I'll never forget when Wendi and I saw another dip recipe in another cookbook...it was titled PUMPKIN MOOSE DIP!  We both get so tickled over things like that and do a lot of laughing together!! It's NOT an animal!
It was misspelled.) 

(hover over photo to pin)

PUMPKIN MOUSSE DIP 

1 can (15 ozs.) pumpkin puree

(Not pumpkin pie mix)

1 sm. box (4-serv. size) instant (sugar free)

cheesecake or vanilla pudding mix

1 tsp. pumpkin pie spice (or cinnamon)

click on link below to get recipes for...

Homemade Pumpkin Pie and Apple Pie Spice Mixes

1 tub (8 ozs.) (lite or fat free) Cool Whip, slightly thawed 

In a large bowl, combine pumpkin and dry pudding mix (a whisk would work great). When smooth, add spices, then fold in Cool Whip.  Serve with gingersnaps, graham cracker sticks or even apple slices for a light snack.  (I served it with Biscoff cookies that are amazing for this dip!

And I was tickled to find windmill cookies at my local Dollar General store)

You may also enjoy...

Simple Caramel Toffee Spread

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Leader Enterprise - Sept. 26, 2018 - Awesome Apples

 Caramel Apple Crisp

Fall is falling quickly along with the apples on the trees. Apples are thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"! One apple provides almost 20% of the daily recommended amount of fiber. 

Select apples that are firm and bruise free. Store in refrigerator to slow ripening and keep the flavor. Chilled properly, they should last about 90 days. Don't wash apples until ready to eat. Apples should be stored in the refrigerator. Keeping them at room temperature will allow them to get mushy more quickly. Fresh apples make a great snack or dessert. Dip slices in peanut butter or serve with crackers and cheese for a quick snack. I love apples baked alongside pork or chopped into stuffing or tuna salad. 

CARAMEL APPLE CRISP (Lighter Options)

1/3 c. sugar (or sugar substitute like xylitol)

1 tsp. cinnamon 

1/8 tsp. salt

6 c. diced apples, peeled

2 Tb. water or apple juice

1/2 c. brown sugar

heaping 1/2 c. flour 

1/2 c. quick-cooking oats

1/2 c. margarine

1/4 c. (fat free) caramel ice cream topping

Mix together sugar, cinnamon and salt in large bowl  Add apples and toss.  Place into greased 9" X 13" baking dish. Sprinkle water (or juice) over apples. Combine next 4 ingredients (brown sugar, flour, oats, margarine) until crumbly and sprinkle over top.  Bake 30-40 minutes or until apples are tender.  Remove from oven and immediately drizzle with caramel topping.  Serve warm. Serves 8.                                                   

                                                         

Autumn Chicken Salad

AUTUMN CHICKEN SALAD

4 c. cooked chicken, diced

1/2 c. chopped pecans, toasted

1/2 c. dried cranberries

1/2 c. chopped apple

1/4 c. celery, chopped

1/2 tsp. celery salt

1/2 c. sour cream (or Greek yogurt)

1/2 c. mayonnaise

In large bowl, stir all ingredients together until well combined. Chill at least 2 hours before serving.  Serve as a sandwich or with crackers.

This salad is a perfect dish to serve alongside pork. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

pinch of salt and sugar, optional  

Stir together all ingredients in a large bowl. Cover and chill until serving time.

CROCKPOT APPLE STUFFED ACORN SQUASH

1 acorn squash, washed, cut in half, seeds removed

2 tsp. maple syrup, optional

2 Tb. butter

2 Tb. sugar (or xylitol)

1 tsp. cinnamon

1/4 tsp. nutmeg

A few dashes of pumpkin pie spice

1 medium apple, cored and chopped

2 Tb. dried cranberries

2 Tb. nuts, chopped 

1/2 c. apple juice or water

Drizzle 1 tsp. maple syrup over each 'hole' of prepared squash. Place a tablespoon of butter into each 'hole' of squash. Fill halves with apple, cranberries and nuts. In small bowl, combine sugar and spices; sprinkle evenly over squash and filling. Pour juice into crockpot, then place squash halves inside. Cover and cook on low for 6 - 8 hours or 4 - 5 hours on high until squash is tender.  

This spread is a terrific way to get your kids to eat apple slices.  This is also great with graham crackers or gingerbread cookies. 

SIMPLE CARAMEL TOFFEE SPREAD 

1 (8 ozs) pkg. cream cheese, room temperature

about 1/4 c. caramel ice cream topping

about 1/4 c. chopped toffee pieces

(like Heath pieces found in choco chip aisle)

Place the cream cheese on plate or in bowl to soften. Pour topping over it - sprinkle with toffee pieces.

Ready to serve!!!

Always forgive your enemies - nothing annoys them so much. - Oscar Wilde

Leader Enterprise - November, 2017 - More Fall Recipes (ended up published Dec 6)

Apple Crisp Pizza

A few more fall dishes to keep you warm and full as winter approaches. 

APPLE CRISP PIZZA

Pastry for single crust pie (9-inch)

2/3 c. sugar

3 Tb. all purpose flour

1 tsp. ground cinnamon

4 medium gala apples, peeled and diced into 1/4" pieces

TOPPING:

1/2 c. all purpose flour

1/3 c. packed brown sugar

1/3 c. rolled oats

1 tsp. ground cinnamon

dash of nutmeg, optional

1/4 c. butter, softened

1/2 c. caramel topping

Preheat oven to 350. Roll pastry to fit a 12" pizza pan; fold under or flute the edges.  Combine sugar, flour and cinnamon in medium bowl.  Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. Combine the first 5 topping ingredients in a bowl and sprinkle evenly over the apples. Bake 35 - 40 minutes or until apples are tender.  Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Yield: 10 - 12 pieces

This easy recipe is so tasty and they freeze nicely too. 

LOWFAT PUMPKIN CINNAMON CHIP MUFFINS

1 (16 ozs) spice (or chocolate) cake mix

1 (15 ozs) can pumpkin

1/2 c. water (rinse the can)

1 (10 ozs) bag cinnamon chips

Preheat oven to 350. Spray 20-22 'regular-sized' muffin tins with nonstick cooking spray. Combine cake mix, pumpkin and water; stir until batter is smooth. Add in cinnamon chips. Fill muffin tins about 3/4 full. Bake for 20-22 minutes or until they test done. Allow to stand in pan a couple of minutes before removing to cool. Yield: 20-22 muffins

EASY CARAMEL APPLE TOFFEE DIP 

1 pkg. (8 ozs.) cream cheese, softened

1/2 c. powdered sugar

1 tub (8 ozs.) frozen whipped topping, thawed 

1/4 c. caramel sauce (or more)

1/4 c. Heath toffee bits (or more) 

apple slices & gingersnap cookies for serving

In medium mixing bowl, beat cream cheese until smooth.  Add powdered sugar; beat until well blended. Mix in whipped topping on low. Stir in half the Heath bits (1/8 cup). Pour dip into a serving bowl; drizzle caramel over the top, then sprinkle with remaining heath bits. Cover; chill until ready to serve.  Bring out the apple slices and gingersnaps. Dive in!! 

                  Pumpkin Pie Baked Oatmeal

PUMPKIN PIE BAKED OATMEAL

1 c. pumpkin puree (from can or fresh frozen, thawed)

1 c. apple cider

2 eggs

(I used 2 egg whites and my favorite egg substitute -

1 TB. flax seed meal mixed with 3 TB. water)

1/2 c. milk

(I used 1%)

1/4 c. honey

2 TB. (sugar free) maple syrup

2 TB. butter, melted

(I used Smart Balance)

2 tsp. pumpkin pie spice

1 tsp. vanilla

1 3/4 c. rolled oats

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. baking soda

1/2 c. pecan halves

Preheat oven to 350. Spray deep dish pie plate or an 8 x 8 in. pan with oil, set aside. In a large bowl, whisk together pumpkin, apple cider, eggs, milk, honey, maple syrup, butter, pumpkin pie spice, and vanilla until smooth. Stir in oats, baking powder, salt and baking soda. Pour into dish and sprinkle with pecans. Bake for 40 - 45 minutes or until set. Serve with hot maple syrup or honey if desired.

This is a favorite fall dessert.  Even those who think they don't like butterscotch have fallen in love with this special treat. 

BUTTERSCOTCH APPLE CAKE

1-1/4 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. white sugar (I use 3/4 c.)

1/2 c. vegetable oil (may use half applesauce)

2 eggs, beaten

2 c. peeled, chopped apple

1/2 c. pecans, chopped

1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon.  Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined.  Stir in the apples, pecans and 1/4 cup butterscotch chips. Pour into prepared pan.  Sprinkle with remaining butterscotch chips.  Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack. Yield: 4 - 6 good-sized servings

Someone else is happy with less than what you have. - Unknown