Pumpkin Cookies with Caramel Cream Cheese Icing

This past weekend was parents night at the UC football game where my son Ryan goes to college. At 2 pm my brother called suggesting we grill dinner at the boys apartment meet at 5:30, however ( always a catch) he can't bring anything.  This happens to be right up my alley a party in no time. I marinated about 4 lbs of checken tenders, threw together an awesome pasta salad and these amazing cookies I found on none other...Pinterest!

                                                                   Yummy!!!

So here is the recipe and the link to the original. However I changed the icing to my own version which follows the link.

PUMPKIN COOKIES WITH CARAMEL FROSTING

Ingredients

Cookies

1 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 egg

1 teaspoon vanilla

1 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

2 cups all-purpose flour

 

Frosting

3 tablespoons butter

1/4 cup heavy cream

1 cup confectioners' sugar

1 teaspoon vanilla

1/2 cup packed brown sugar

Pinch of salt

 

Directions

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

 

To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar. Spread frosting over cooled cookies.

 

Let's Dish

The frosting is the star of these cookies, and it's a nice change from the cream cheese frosting that often accompanies pumpkin desserts (I love that version too, though). Really, they're more like little pumpkin cakes. They're so moist, I've left them out on the counter overnight and they were still fantastic the next day. These don't flatten much during baking, and the dough is a bit sticky to flatten it before baking. I flatten mine slightly with the bottom of a glass just as they come out of the oven. Once they're frosted, no one knows! This recipe makes about 2 dozen cookies.

 

 

Pasted from <http://www.letsdishrecipes.com/2010/10/pumpkin-cookies-with-carmel-frosting.html>

 

 

 My Icing:

 

1/2 stick soften butter

4oz cream cheese

1 tsp vanilla

1/4 cup caramel ice cream topping

1-2 tbls milk

2 cups powdered sugar

 

Beat butter & cream cheese, add vanilla & caramel, add powdered sugar and milk as needed to get a creamy icing consistency. Spread on cookies.

Keep refrigerated.

 

Enjoy!