Pumpkin Cookies With Caramel Frosting Food

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

PUMPKIN COOKIES WITH CARAMEL FROSTING

Steps:

• Preheat oven to 375. Sift together the first five dry ingredients and set aside. Cream the butter well and add the sugar, pumpkin, egg, and last the vanilla. Add the dry to the wet ingredients. Bake on non-stick or greased cookie sheet for about 10 minutes until done. Allow to cool completely before frosting.
• To make frosting combine the butter, brown sugar and milk in a small sauce pan. Boil exactly 2 minutes, stirring as it cools. When nearly cool, whisk in powdered sugar and vanilla. Frost quickly as it becomes firm quickly. Frequently a put it in a small pitcher and drizzle it over the cookies. If it becomes to firm, add a small splash of milk and stir.

PUMPKIN COOKIES WITH CARAMEL FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• 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.
• 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.
• 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.

PUMPKIN CHOCOLATE-CHIP CARAMEL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until fluffy. Beat in egg and vanilla extract.
• Combine flour, oatmeal, baking soda, cinnamon, and pumpkin pie spice in another bowl; stir into butter mixture alternating with canned pumpkin. Mix chocolate chips and pecans into the dough.
• Drop dough by tablespoonfuls onto the prepared baking sheets. Cut caramel apple circles into small, thumbprint-sized pieces and push 1 onto the top of each cookie.
• Bake in the preheated oven until lightly browned, 12 to 13 minutes.

PUMPKIN WALNUT COOKIES WITH CARAMEL CREAM CHEESE FROSTING

Steps:

• For cookies: In a large bowl, cream butter and cream cheese until combined. Add sugars; beat until light and fluffy. Blend in pumpkin, egg, and vanilla.
• In a medium bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 2 hours.
• When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color.).
• Cool for 1 minute on pan. Move to wire rack to cool.
• For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat.
• Stir in maple syrup (or flavoring) and vanilla extract. Cool completely.
• In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined.
• Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. Frost cookies.
• NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!

PUMPKIN CAKE WITH CARAMEL-CREAM CHEESE FROSTING

Steps:

• Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean and seeds.
• Cook over high heat, stirring, until the sugar is dissolved.
• Using a wet pastry brush, wash down any crystals from the side of the pan.
• Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes.
• Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.)
• Discard the vanilla bean.
• Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes.
• With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky.
• Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
• Meanwhile, make the cake: Preheat the oven to 350°.
• Butter and flour two 8-inch round cake pans.
• In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
• In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes.
• Beat in the oil, then beat in the pumpkin puree.
• Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
• Pour the batter into the prepared pans and smooth the tops.
• Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
• Let the cakes cool on a rack for 20 minutes.
• Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
• Place one layer on a plate and spread with 1 cup of the caramel-cream cheese frosting.
• Top with the second layer and frost the top and side.
• Refrigerate the cake for 2 hours before serving.
• Serve cold or at room temperature.

PUMPKIN COOKIES V

Steps:

• Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
• Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
• To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.