SOFT PUMPKIN COOKIES WITH CARAMEL FROSTING

We are HUGE October fans here at Simmer and Slice. There is just something so cozy and wonderful about cooler weather, colorful/crunchy leaves, mums, fresh apples, home baked goods, and all things PUMPKIN.

About 5 years ago, my friend shared a pumpkin cookie recipe with me that I fell in love with. I found a caramel frosting recipe to pair it with that was equally delicious and I never looked back. My sister Lauren discovered her own (quite similar) recipe shortly thereafter and we have each been making our own beloved pumpkin cookies every year without any idea whose was better. Hers had slightly less flour and far less spices, mine had a much richer frosting but used shortening rather than butter and had way too much baking powder. The other differences were trivial.

This year, we finally compared our recipes, took the best things from each, and combined them into the absolute PERFECT, soft pumpkin cookie recipe. Oh my gosh, guys. THESE COOKIES. They honestly melt in your mouth and the combination of flavors is MAGICAL. I promise you will never need another pumpkin cookie recipe again.

A couple tips:

• Make sure you buy 100% pure pumpkin for this recipe, NOT pumpkin pie filling.

• Wait until your cookies are all out of the oven to make your frosting.

• When making your frosting, after melting your butter/brown sugar mixture on the stove, do not skip the part that asks you to let it cool for 10-15 minutes before adding the powdered sugar.

• Whisk (or sift) your powdered sugar before adding the brown sugar mixture to it to remove any large clumps.

• Frost your cookies immediately after you make your frosting! Because the brown sugar is heated on the stove first, the frosting gets thicker as it sits and you will have a much harder time frosting if you wait!

• Store in an airtight container on your counter with parchment paper between layers. They can also be frozen. Do not refrigerate these or it will dry them out.

Soft Pumpkin Cookies with Caramel Frosting
yields: 5-6 dozen cookies

Ingredients:

• 2 cups butter, softened

• 2 cups sugar

• 2 cups canned pure pumpkin

• 2 eggs

• 2 teaspoons vanilla extract

• 4 1/2 cups flour

• 1 t salt

• 2 t baking soda

• 2 t baking powder

• 2 t cinnamon

• 1 t nutmeg

• 2 t pumpkin pie spice

• 1/2 t ground cloves

Caramel Frosting:

• 1/2 cup butter

• 1 cup brown sugar

• 2 T water

• 1/4 cup half and half or whole milk

• 2 t vanilla extract

• 4 cups powdered sugar, whisked or sifted

Directions:

1. Preheat oven to 350° F.

2. In an electric mixer, beat butter on high. Add sugar and beat until fluffy.

3. Add pumpkin puree and vanilla extract and mix.

4. Add eggs, one at a time, mixing after each.

5. In a separate bowl, combine remaining dry ingredients.

6. Slowly add dry mixture to wet mixture and mix until just combined.

7. Using a heaping cookie scoop or a spoon, drop 12 cookies per pan and bake for 10-12 minutes. Mine were perfect after 10.5 minutes, but every oven is different! This will differ depending on how large you make your cookies.

8. Transfer cookies to a wire rack to cool while you bake the remaining batches.

For the Frosting:

1. Once all the cookies are out of the oven, set them aside while you make the frosting.

2. Prep your small pot by spraying down the sides with pam.

3. Melt butter over medium heat.

4. Once melted, add brown sugar and water and stir until sugar has melted and is no longer grainy.

5. Remove from heat and stir in half and half and vanilla. Allow mixture to cool for 10-15 minutes (do not skip this step).

6. Meanwhile, prep your powdered sugar by whisking or sifting it.

7. Once the brown sugar mixture has cooled slightly, slowly add it to your powdered sugar with your mixer on medium-high.

8. Frost cookies immediately upon finishing your frosting, since it will thicken as it cools and become much more difficult if you wait.

9. Top cookies with a sprinkle of cinnamon and ENJOY!