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Spiced Pumpkin Cookies

If you are like me and still have some pumpkin puree hanging around you should make these cookies!  The sweet caramel icing really makes it!

Spiced Pumpkin Cookies

  • ½ cup butter at room temperature
  • 1 ½ cups packed dark brown sugar
  • ¾ cup pumpkin puree
  • 1 egg
  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups whole wheat flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons molasses
  • 1 recipe caramel icing (see below)

Preheat oven to 375˚ and line baking sheets with parchment paper.  Cream sugar and butter in a large bowl.  Add pumpkin and egg and beat until smooth.  Mix all dry ingredients in a separate bowl.  Add dry ingredients to wet and mix until just combined.  Place dough in the refrigerator for 4 hours or in the freezer for 1 hour.

Scoop (I use a 2 tablespoon scoop) dough onto prepared baking sheets and bake for 10 minutes or until the cookies are lightly browned on the bottom.  Remove the cookies from oven and let cool on a rack.

Caramel Icing Recipe

  • ½ cup butter
  • 1 cup firmly packed dark brown sugar
  • ¼ cup whipping cream
  • 1 tablespoon light corn syrup
  • 1 cup sifted confectioner’s sugar

Heat butter in a small saucepan.  Once butter is melted, add brown sugar, cream and syrup. Stir constantly until icing comes to a boil.  Boil for 1 minute and remove from heat.  Carefully pour hot mixture into a heat resistant bowl. Add confectioner’s sugar and beat until smooth.  Spread icing on top of each cookie.

Adapted from the Family Living Cookie Book

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