Monday, October 24, 2011

Pumpkin Cookies with Caramel Icing

Here is the link to the recipe I used:

For the icing, I cut the recipe in half because it was over double what was needed for the batch. But if you want to make the full recipe, just click on the link above for the measurements.

Pumpkin Cookies:
1 c. shortening
1 c. brown sugar
1 c. canned pumpkin
1 egg
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
2 c. whole wheat flour

Caramel Icing:
3 Tbsp. butter
1/4 c. milk
1/2 c. brown sugar
3/4 tsp. vanilla extract
1 c. confectioner's sugar
To make the cookies: Cream shortening, sugar and pumpkin.  Add eggs and mix well.  Sift together the baking soda, ground cinnamon, salt and flour.  Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. The original post had no temperature or bake time, so I baked them at 350 F for about 15 minutes.

To make the icing: Cook butter, milk and brown sugar until dissolved.  Cool and add confectioner's sugar and vanilla.  Spread over warm cookies. But really let the icing cool before putting it on the cookies. I only let it cool a little before spreading it on, and it soaks into the cookies. Which is not bad at all! They taste great, but they don't get the icing look.


  1. Hi Courtney! Hope you enjoyed these! I updated my blog to include the bake time and temperature. You guessed right - 350 degrees for 10 - 15 minutes. :-)