"Packed with the flavors of Christmases past, these pumpkin drop cookies with caramel frosting are simply scrumptious and as much a part of our holiday as mistletoe and carols! They are a great way to use our home-canned pumpkin...."
INGREDIENTS
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1 cup butter, softened
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1/2 cup sugar
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1/2 cup packed brown sugar
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1 Eggland's Best Egg
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1 cup canned pumpkin
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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3/4 cup chopped pecans
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PENUCHE FROSTING:
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3 tablespoons brown sugar
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2 tablespoons butter
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3 tablespoons milk
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1-3/4 to 2 cups confectioners' sugar