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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Leader Enterprise - November 5, 2014 - Pumpkin

We sold our home and will miss it, but are thrilled to be downsizing,and moving this week--three doors down! That means we're hoping to escape the winter ahead and enjoy some time in Florida this winter. Do you have plans to get away? It's so fun to dream,isn't it?

Why do we love pumpkin? Well, not only because its tasty but it has some natural health benefits too! I do hope you won't wait until Thanksgiving to try some of these awesome recipes using pumpkin.

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene (B-C). B-C is one of the plant carotenoids converted to vitamin A in the body.In the conversion to vitamin A, (B-C) performs many important functions in overall health.

Pumpkins are:Full of fiber--High-fiber foods help to keep us feeling full and satisfied.

Perfect Pumpkin Cookies with Browned Butter Frosting

Loaded with nutrients--In addition to fiber, there are many other nutrients packed into this gourd. Carotenoids like beta-carotene are plentiful, as is vitamin A (each 1/2-cup serving has 300% the daily value!). Muscle-fueling potassium? Yep, that too. Horray for pumpkin!

Delicious yet neutral--Pumpkin is naturally yummy with a creamy texture, but it's not that sweet on its own. Its mild taste makes it an excellent base for all sorts of flavors: cheesy, spicy, maple-y..even chocolatey! This means you can use it in SO many different recipes.

Only FOUR simple ingredients...3 if you desire...MMMM!

Pumpkin Cinnamon Chip Muffins

Self-Frosting Pumpkin Nutella Muffins

SELF-FROSTING PUMPKIN NUTELLA MUFFINS 

1 - 15 ozs. can pure pumpkin puree (NOT filling) 

1/2 c. vegetable oil

(I use 1/4 c. oil, 1/4 c. applesauce)

2 lg. eggs

1 Tb. vanilla extract

1/4 c. light brown sugar,packed

2 c. all purpose flour 

1/4 c. white sugar (or xylitol)

1-1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

(or substitute pumpkin pie spice for spices)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. cocoa powder

12 heaping tsps. Nutella for topping 

Preheat oven to 375. Line or spray 12 - cup muffin pan. In large bowl, whisk together flour, white sugar, spices, baking powder, baking soda, salt and cocoa powder. Set aside. 

In small bowl, whisk the pumpkin, oil, eggs, vanilla and brown sugar. Pour wet ingredients over dry ingredients and whisk to blend.

Fill prepared muffins cups evenly, about 3/4 full. (I love to use a cookie scoop to make this easier). Place a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter. Bake for 25 - 30 minutes or until toothpick comes out clean. 

PARADISE PUMPKIN PIE

1 - 8 ozs. pkg.cream cheese,room temperature

1/4 c. white sugar

1/2 tsp. vanilla extract

1 egg

1-9" unbaked pie shell

1-1/4 c. canned pumpkin

1/2 c. white sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 c. (2% or fat free)evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar and vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well.  Carefully pour mixture over cream cheese (I pour slowly onto a big spoon instead of pouring directly on cream cheese layer.) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

PERFECT PUMPKIN COOKIES

1 c. shortening(Crisco)

1 c. white sugar

1 c. canned pumpkin

1 egg

2 c. all purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

Cream together shortening and sugar; add pumpkin and beaten egg.  Add remaining ingredients and blend until smooth. Bake at 400 degrees for 8-10 minutes. Frost when cool.

BROWNED BUTTER FROSTING:

Heat 1/2 cup butter until golden brown. Stir in 2 cups powdered sugar and 1 tsp.vanilla. Stir in 2 - 4 Tbs.hot water until spreading consistency. These cookies are great with cream cheese frosting also.

This muffin recipe is one of the most popular at my blog. If you've not ever tried them, don't delay. They are simple, moist, delicious and so easy. And no one will guess they have pumpkin in them.

LOWFAT PUMPKIN CINNAMON CHIP MUFFINS

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

1 (15 oz) can pumpkin

1/2 c.water (rinse the can)

1 (10 oz) bag cinnamon chips

Preheat oven to 350. Spray 20-24 muffin tins with nonstick cooking spray. Combine cake mix, pumpkin and water; stir until batter is smooth. Stir 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: 20-24 muffins

Did you know pumpkin seeds are a heart healthy snack?And they help lower cholesterol.Having your pumpkin seed snack a few hours before bed will help you get a good nights sleep.

HOW TO ROAST PUMPKIN SEEDS

Preheat oven to 325.Wash and dry seeds;place on oiled baking sheet.Sprinkle with salt.Bake for 25 minutes or until toasted(you should be able to smell the aroma).Stir twice;cool;store in airtight container.May use garlic salt,cayenne pepper,or whatever you choose.

Yum-Pum-Pum Pumpkin Cookies with Browned Butter Frosting

I prefer crispy cookies, but these are my all time favorite soft cookie. Very easy to make and oh-so yummy! Try 'em...you'll like 'em. 

Top them with browned butter frosting???  Yes please!

                                                                                               

PUMPKIN COOKIES

1 cup shortening (Crisco)

1 cup white sugar

1 cup canned pumpkin

1 egg

2 cups all purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

Cream together shortening and sugar; add pumpkin and beaten egg.  Add remaining ingredients and blend until smooth.  Bake at 400 degrees for 8 - 10 minutes. Frost when cool.

Browned Butter Frosting:

Heat 1/2 cup butter until golden brown.  Stir in 2 cups powdered sugar and 1 tsp. vanilla.  Stir in 2 - 4 Tbs. hot water until spreading consistency.

These are great with cream cheese frosting also.

Linked to Eat at Home Ingredient Spotlight
       Gooseberry Patch Roundup
Recipe of the Week
     Ingredient Spotlight - Pumpkin

No Bake Pumpkin Oatmeal Cookies

When a dear friend shared this yummy recipe she saw at Facebook, I HAD to try it! But sadly, I did have to google to find the 'original owner' of the recipe...along with the photo that was being shared at Facebook. 

It is very frustrating how folks continue to share others' recipes and not link back to give credit, where credit is due. =(

I was glad to discover this lovely recipe and her original photo at Once a Month Meals and want to give her credit. 

We were planning to visit our daughter and family...and since my hubby finally informed me last year he really doesn't like pumpkin (After I made several dishes using it..and for years!!), I knew they would enjoy these and I could get a real taste too.  

This recipe uses the boxed pumpkin spice pudding mix. I knew Deb's family loved that seasonal taste from last year. (You can always substitute instant vanilla pudding and some pumpkin pie spice mix). 

My daughter has such 'sharp' taste buds...I can always count on her to describe something to a 't'.

When she first took a bite, her reaction was ..."MMMM - these are almost CARAMEL-y and BUTTERSCOTCH-y!"  

I knew just what she was saying.  

They were quick and easy to make too.  We kept them in the refrigerator and think they were just perfect. 

Hope you enjoy soon! 

NO BAKE PUMPKIN OATMEAL COOKIES 

1-1/2 c. white sugar

1/2 c. brown sugar

3/4 c. butter

2/3 c. milk

1 (3.4 ozs) box instant pumpkin spice pudding mix

(If you need to substitute, try a sm. box of vanilla instant pudding & 

1 Tb. pumpkin pie spice - click here for DIY pumpkin pie spice recipe) 

1/2 tsp. pumpkin pie spice (or more to taste)

3-1/2 c. quick cooking oats

1 tsp. vanilla extract

Line cookie sheet with waxed paper. 

In a large saucepan, combine sugar, butter and milk.  Bring to a full boil; boil for 2 minutes, stirring occasionally. While it's cooking, combine dry pudding mix with pumpkin pie spice. Remove mixture from heat and stir in pudding mixture, stirring to remove lumps, until smooth. Add oats and vanilla; stir until combined completely. Let stand for 5 minutes. 

Drop by rounded tablespoonsful onto prepared cookie sheet. Allow cookies to cool completely. Store in airtight container in the refrigerator. 

Great with a tall glass of cold milk!

Yield: about 36 cookies 

Linked to Weekend Potluck
Melt in Your Mouth Monday

Leader Enterprise - Oct. 16, 2013 - Brown Sugar & Fall Recipes

I love fall and the refreshment that it brings with the cooler, crisper mornings and

evenings. God’s artwork is on display as He paints autumn’s beauty in colorful canvases for us to enjoy. I’m reminded that I’m in the ‘fall’ of my life, and need to make the most of every day, because as they say "Life is like a roll of toilet paper-the closer it gets to the end, the faster it goes." It's so true!

One problem that plagues cooks is having your brown sugar harden and clump. Here are some ideas to help resolve any issues you may have with that.

Be sure to keep brown sugar in an air tight container. Placing a slice of bread or a few marshmallows in the container for a few days will make the sugar moist again. And did you know that even adding a couple of saltine crackers will help moisten up the sugar too? That's a new idea to me.

Need a quick fix because you want to bake today and discovered your brown sugar has hardened? Place the brown sugar in the microwave along with a small bowl of water next to it. Microwave at 30 second intervals until softened. Watch closely so it doesn't melt. If you'd rather, brown sugar can be placed in a baking pan; cover with foil and bake 5 minutes in an oven set at 250. Then bake to your heart's content!

This makes a great after school snack for the kiddos.

NUTTY BROWN SUGAR APPLE DIP

1 (8 ozs) (lite) cream cheese ,softened

1/2 c. packed brown sugar (or more)

1/4 c. applesauce

1 tsp. vanilla extract

chopped peanuts for garnish

3 apples, cored and sliced

In medium bowl, combine cream cheese, brown sugar, applesauce and vanilla. Blend until smooth. Pour into bowl. Just before serving, top with chopped peanuts. Refrigerate leftovers-if there are any!

This lovely salad exhibits all the flavors of fall. Crunchy and delicious!

AUTUMN CHICKEN SALAD

4 c. cooked chicken,diced

1/2 c. chopped pecans,toasted

1/2 c. dried cranberries

1/2 c. (or more) chopped apple

1/2 tsp. celery salt

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

1/2 c. (lite) 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.

Your family will adore you when you surprise them with this special treat!

PUMPKIN SPICE HOT CHOCOLATE 

2-1/2 c.(1%) milk

1/3 c.(sugar-free)hot cocoa mix

1/4 c.canned pumpkin puree

1 to 1-1/2 tsp. pumpkin pie spice 

1/2 tsp.vanilla 

pinch of salt 

(I also added a couple drops of caramel coffee flavoring) 

homemade whipped cream & marshmallows for garnish

In a medium sauce pan over medium-low heat, whisk together milk, hot cocoa mix, vanilla, and pinch of salt. Then add pumpkin and pumpkin pie spice. Heat thoroughly, whisking as the temperature rises. When desired temperature is reached, pour into 3 small mugs (or two large ones), top with whipped cream and marshmallows. Sprinkle a couple of shakes of pumpkin pie spice for a pretty topping.

These yummy 'seasonal'cookies are great with a tall glass of cold milk!

NO BAKE PUMPKIN OATMEAL COOKIES 

1-1/2 c. white sugar

1/2 c. brown sugar

3/4 c. butter

2/3 c. milk

1 (3.4 ozs) (4 - serv) box instant pumpkin spice pudding mix

(If you need to substitute, try a sm. box of vanilla instant pudding &

1 Tb. pumpkin pie spice)

1/2 tsp. pumpkin pie spice (or more to taste)

3-1/2 c. quick cooking oats

1 tsp. vanilla extract

Line cookie sheet with waxed paper. In a large saucepan, combine sugar, butter and milk. Bring to a full boil; boil for 2 minutes, stirring occasionally. (While it's cooking, combine dry pudding mix with remaining 1/2 tsp. pumpkin pie spice). Remove mixture from heat and stir in pudding mix, stirring to remove lumps, until smooth. Add oats and vanilla; stir until combined completely. Let stand for 5 minutes. 

Drop by rounded tablespoonsful onto prepared cookie sheet. Allow cookies to cool completely. Store in airtight container in the refrigerator. Yield: about 36 cookies.

I plan to share some 'Make Your Own' substitutions in an upcoming column, but wanted to share this one since it can be used in the recipes above. 

HOMEMADE PUMPKIN PIE SPICE

Combine 1 TB.cinnamon with 1-1/2 tsp. ginger, 3/4 tsp.  nutmeg, 3/4 tsp.allspice and 1/4 tsp. cloves. Use as you would store-purchased.

Stroll through an apple orchard or go to the park and enjoy walking in the crisp fallen leaves, and soak in the changing colors. We all know it won’t be long and winter will be upon us. As an 80-something friend once said to me - ’Do what you can while you can’.

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

​

Pumpkin Cake Roll Bars

All the goodness of a pumpkin cake roll, but in a pan...no rolling up needed. 

This special treat is heavy like a cake roll and mighty tasty. 

Because I'm a cream cheese freak, I frosted it with a thin layer of cream cheese frosting, but that isn't necessary. 

I also topped half of it with nuts, half of it without, to please the crowd. 
And believe me, the crowd LOVED this dessert!! 

Do hope you won't miss out on this awesome holiday treat!  
I do think it tastes better the longer it sets. 

I used the recipe shared with us at Weekend Potluck by 

Big Rigs and Lil' Cookies.

Please be sure to stop by and check out her luscious photos...and don't forget to tell her I said hello! 

Cake:

6 T. unsalted butter, melted

1 c. granulated sugar 

(original recipe calls for 1-1/2 c.)

2 large eggs

1 15 oz. can pumpkin puree

1 tsp. vanilla  

1/4 c. water 

2 c. all purpose flour

2 t. ground cinnamon

1/2 t. ground cloves

1/2 t. ground ginger

1/2 t. ground nutmeg

1 t. baking soda

1/2 t. baking powder

1/4 t. salt

Cream Cheese Filling

8 oz. cream cheese, softened

3 Tb. granulated sugar

1/2 t. vanilla

1 large egg

Preheat oven to 350. Spray a 9 x 13 inch baking pan with non-stick cooking spray; set aside.  

In large bowl, beat butter and sugar with electric mixer, until smooth. Add eggs, pumpkin, vanilla and water until well blended. In another (medium) bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin mixture and combine until well blended. Spread 2/3 of the batter evenly into the prepared pan.

In small bowl, beat cream cheese, 1 egg, sugar, and vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. With a  knife, swirl together the cream cheese and top layer of pumpkin batter. 

Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.

OPTIONAL CREAM CHEESE FROSTING:
(this makes a small batch) 

4 ozs. cream cheese, softened
2 Tb. butter, softened
1/2 tsp. vanilla
1/2 tsp. cinnamon, optional
about 2 c. powdered sugar, or less

In small bowl, combine cream cheese and butter until smooth: stir in vanilla, then cinnamon (if using). Gradually add enough powdered sugar to make the spreading consistency you want. Spread over top of cooled cake.  Refrigerate until ready to serve. 

​

Linked to Weekend Potluck


You might also enjoy....

Pumpkin Dump Cake AKA Pumpkin Crack

Paradise Pumpkin Pie

Pumpkin Pie Baked Oatmeal