CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS
I think I found this recipe in a Glamour Girl magazine in the 70s. It is family favorite at Thanksgiving and Christmas - rich, moist and yummy! Store in a covered container (if you have any left). I sometimes make smaller cookies and if so, the dough will make 6 dozen -- just adjust baking times accordingly.
Provided by CAFrogley
Categories Dessert
Time 45m
Yield 4-5 dozen cookies
Number Of Ingredients 14
Steps:
- Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
- Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
- Fold in butterscotch chips.
- Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
- In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
- Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.
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sarah sheppard
[email protected]I'm not usually a fan of pumpkin desserts, but these cookies changed my mind. They're so moist and flavorful, and the caramel frosting is the perfect finishing touch.
Paulo Kitundu
[email protected]These cookies are the perfect fall treat. They're warm, comforting, and full of flavor.
English Taylor
[email protected]I love the unique flavor combination of these cookies. The pumpkin and butterscotch go together perfectly.
Shahzad Shrif
[email protected]These cookies are so easy to make, and they're always a crowd-pleaser. I highly recommend them!
Merrick Hays
[email protected]I've made these cookies several times now, and they're always a hit. They're the perfect combination of sweet and savory.
Dinuka Akalanka
[email protected]These cookies are the perfect fall treat. They're warm, comforting, and full of flavor.
Richie f Campbell
[email protected]I made these cookies for a bake sale, and they were a huge success. Everyone loved them!
M Arslan Khan
[email protected]These cookies are a great way to use up leftover pumpkin puree. They're also a fun and festive treat for fall parties.
Al Muzahid
[email protected]I'm not usually a fan of pumpkin desserts, but these cookies changed my mind. They're so moist and flavorful, and the caramel frosting is the perfect finishing touch.
Mushfiqa Jannat
[email protected]The frosting on these cookies is amazing! It's so rich and creamy, and it pairs perfectly with the pumpkin flavor.
Lasla irfan ladla irfan
[email protected]These cookies are so easy to make, and they turn out perfect every time. I've made them several times now, and they're always a crowd-pleaser.
melvine melvo
[email protected]I love the combination of pumpkin and butterscotch in these cookies. They're so unique and delicious.
Nieves Vega
[email protected]These cookies were a hit at my party! They were so moist and flavorful, and the caramel frosting was the perfect finishing touch. I will definitely be making these again.