Caramel Pumpkin Cookies

Amanda Lesko

By
@concertqueen

These are, by far, the best cookies I've ever made! They're soft, moist, sweet, and unbelievably addicting! I'm giving you the whole recipe, but feel free to cut it in half...it makes a ton!


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Comments:

Serves:

Makes 8-9 dozen

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Soft and lovable! These flavorful cookies are made all the more delightful with the addition of caramel icing.. love.

Ingredients

COOKIE DOUGH:

3 c
vegetable shortening
3 c
canned pumpkin
3 c
sugar
3
eggs
3 tsp
vanilla extract
3 tsp
baking soda
3 tsp
baking powder
1 1/2 tsp
salt
3 tsp
cinnamon
6 c
flour
2 c
chopped dates and/or walnuts (optional)

FROSTING

9 Tbsp
butter-not margarine
1 1/2 c
brown sugar, firmly packed
3/4 c
milk
3 c
powdered sugar

Directions Step-By-Step

1
Mix first 5 cookie dough ingredients in mixer until well combined.
2
Add next 5 cookie dough ingredients and mix well.
3
Add flour and mix well, scraping sides and bottom of bowl at least twice. Add chopped dates/nuts if desired.
4
Drop by rounded tablespoonful or medium sized cookie scoop. Bake at 350 degrees for 10-15 minutes on greased cookie sheets. Cool on wire racks. Makes 8-9 dozen using a medium sized cookie scoop.
5
FOR FROSTING:
Melt and mix together, butter, brown sugar, and milk. When mixture comes to a boil, time for 2 minutes and remove from heat. Whisk in powdered sugar and let cool slightly.
6
When cookies are cooled, and frosting is still warm but starting to get firmer, drizzle or spread over cookies!
(Frosting may run off edges of cookies, but it's ok! Just make sure there's enough on top of the cookies too)

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch
Other Tag: For Kids