Caramel Frosted Pumpkin Cookies

Name: Caramel Frosted Pumpkin Cookies
Yield: 6 dozen
Cuisine: American
Ingredients: 2 cups sifted flour; 1 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp salt; 1 cup shortening; 1 cup sugar; 1 cup pumpkin (canned); 1 egg; 1 tsp vanilla; 1 cup chopped pecans or walnuts (optional - I don't like nuts so I skip this); 1 cup chopped raisins (I don't think we actually ever chop them though)

Jenn Martinelli @jennmartinelli

Boston, MA

My mom always baked these when I was growing up. I don't have any idea where the recipe came from. But they are like crack for me. I have to really control myself not to eat half of them while they're coming out of the oven.

Jenn Martinelli @jennmartinelli

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Ingredients

6 dozen

2 cupssifted flour
1 tspbaking powder
1 tspbaking soda
1 tspcinnamon
1/2 tspsalt
1 cupshortening
1 cupsugar
1 cuppumpkin (canned)
1egg
1 tspvanilla
1 cupchopped pecans or walnuts (optional - I don't like nuts so I skip this)
1 cupchopped raisins (I don't think we actually ever chop them though)

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Steps

1

Sift dry ingredients together
2

Cream shortening and sugar
3

Stir in pumpkin and egg
4

Add dry ingredients, rasins, nuts, and vanilla
5

Drop by teaspoons on lightly greased baking sheet (or silicon mat or parchment paper) and bake 10 minutes at 350 degrees. Cool and frost with caramel frosting. Makes 6 dozen.
6

Frosting instructions:
3 Tbsp butter
4 Tbsp milk
1/2 cup brown sugar
1 cup sifted 10x sugar
3/4 tsp vanilla
Combine butter, milk, and brown sugar in sauce pan. Boil 2 minutes, stirring constantly. Cool and stir in powdered sugar and vanilla, beating until smooth and creamy.