Happy What’s Cookin’ Wednesday, everybody! Let’s embrace the autumn weather with some Homemade Pumpkin Cookies with Caramel frosting. Bethany will show us how it’s done!
What you’ll need for cookies
- 1 cup softened butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flower
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- Chocolate chips (optional)
How to make the cookies
- Preheat oven to 350 degrees
- Add butter, brown sugar and white sugar to a bowl. Mix ingredients with electric mixer.
- Add egg and vanilla to the bowl. Mix again until all ingredients are incorporated.
- Stir pumpkin into batter with a spoon.
- Stir flour, baking soda, nutmeg, cloves, ginger, salt and cinnamon together in a separate mixing bowl.
- Pour dry ingredients into the pumpkin mixture. Stir together with a spoon until incorporated.
- Place teaspoons full of the dough onto a lightly-greased cookie sheet.
- Put them into the pre-heated oven for 10 minutes.
What you’ll need for the frosting
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1/2 cup packed brown sugar
- 1 cup of confectioners’ sugar
- 1 teaspoon vanilla extract
How to make the frosting
- Add ingredients to a saucepan and bring to a boil.
- Once the sauce comes to a boil, cut off the heat and allow to cool completely.
- Once the saucepan is cool, add confectioners’ sugar and vanilla extract.
- Mix ingredients with a spoon until smooth.
