These soft, cake-like pumpkin cookies smell wonderful and are a great reminder of autumn. The recipe came from my great-grandmother and yields a small batch, so we sometimes double it. The caramel frosting is glaze-like and quite thin, so it helps to place the cooled cookies on waxed paper while frosting. I usually use an entire can of pumpkin, rather than letting a small portion of it go to waste. Store in an airtight container for very soft cookies, store in a loosely covered container for firmer cookies.
Ingredients
Frosting
- ½ cup brown sugar
- 4 tablespoons milk
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
Cookies
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 pinch ground cinnamon, or to taste
- 1 pinch ground nutmeg, or to taste
- 2 ½ cups all-purpose flour
- ½ cup chopped walnuts
- ½ cup raisins
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Cream butter and brown sugar for cookies together in a bowl with an electric mixer. Stir in pumpkin, then egg. Add baking soda, baking powder, vanilla extract, salt, cinnamon, and nutmeg. Stir in flour. Mix in walnuts and raisins.
Step 3
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Step 4
Bake each sheet on the bottom rack in the preheated oven for 6 to 7 minutes; continue to bake on the top rack until edges are golden, 6 to 7 minutes more. Continue with remaining cookie sheets in this manner. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely.
Step 5
While the cookies cool, melt brown sugar, milk, and butter for frosting in a medium pot over low heat. Bring to a boil; continue to boil mixture for 2 minutes, stirring constantly. Remove from heat and cool for 3 to 10 minutes. The longer the mixture is cooled, the thicker the frosting will be on the cookies.
Step 6
Add powdered sugar and vanilla extract to the frosting mixture, stir well, and drizzle or spread onto cooled cookies. Allow the cookies to cool for 1 to 2 hours before stacking.
Cook’s Note:
White or dark brown sugar can be substituted for light brown sugar.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 158 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat4g | 20% |
Cholesterol21mg | 7% |
Sodium104mg | 5% |
Total Carbohydrate22g | 8% |
Dietary Fiber1g | 2% |
Total Sugars14g | |
Protein2g | |
Vitamin C0mg | 2% |
Calcium26mg | 2% |
Iron1mg | 4% |
Potassium67mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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