The Better Baker: 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