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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
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Packed with the flavors of Christmases past, these pumpkin drop cookies with caramel frosting are simply scrumptious and as much a part of our holiday as mistletoe and carols! They are a great way to use our home-canned pumpkin. Ingredients:
1 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
1 cup canned pumpkin |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
3/4 cup chopped pecans |
penuche frosting: |
3 tablespoons brown sugar |
2 tablespoons butter |
3 tablespoons milk |
1-3/4 to 2 cups confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugars. Beat in egg. Add pumpkin and vanilla. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in pecans.
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until edges are lightly browned. Remove to wire racks to cool.
3. For frosting, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat; cool for 10 minutes. Transfer to a large bowl; beat in milk. Beat in enough confectioners' sugar to achieve spreading consistency. Frost cookies. Yield: About 5 dozen.
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