Pumpkin Cookies with Caramel Frosting and Giveaway

Thanks Eggland’s Best for providing the information, coupons, and gift cards for this post and giveaway!

It’s Cookie Time!  Yes, we’ve been making, eating and sharing A LOT of cookies lately and today, one more…

Pumpkin Cookies with Caramel Frosting

So many different foods are associated with the season and holidays of fall, but one stands out among the rest…..PUMPKIN! Traditionally, pumpkin pie is the go-to dessert for Thanksgiving but these Pumpkin Cookies with Caramel Frosting make a wonderful addition (or dare I say, substitute) to any Thanksgiving dessert table.  This recipe is easy to prepare and makes a large batch, about 4 dozen.  It’s a good thing, too. We took them to church where they were enjoyed very much.  Thankfully, we sampled them before leaving home because nothing was left but an empty tray and a couple of crumbs!

Here’s the Recipe:

Cookies: 

• 2 cups butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 1 can pumpkin (15 oz. NOT pie mix)
• 2 Eggland’s Best eggs
• 2 tsp vanilla
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp cloves
• 1 tsp ginger
• 1 tsp nutmeg
• 1 tsp salt
• 4 cups flour

Frosting:

• 6 Tbsp butter
• 1/2 cup heavy cream
• 2 cups confectioner’s sugar
• 2 tsp vanilla
• 1 cup packed brown sugar
• pinch salt

Cookies:

 Pre-heat oven to 350 degrees

In a large bowl, stir together baking soda, spices, salt and flour

Set aside

In a large mixing bowl, cream butter and sugars

Add Eggland’s Best eggs and vanilla and mix well

For this recipe I used Eggland’s Best high quality, extra large eggs.  With all the holiday baking that I’m doing now this choice just made sense. Eggland’s Best are packed fresher so they stay fresher than ordinary eggs.  Because Eggland’s Best contains double the omega-3’s, four times the vitamin D and ten times the vitamin E as regular eggs I’m sneaking in some “good stuff” with each recipe.  Also, EB eggs are only 60 calories each (compared to 70 in ordinary eggs) and have 25% less saturated fat.  I mentioned we were trying to “cut back” before the holiday eating began, and every little bit helps!

Stir in pumpkin

Gradually add flour mixture to pumpkin mixture and mix well

Drop by heaping spoonfuls onto greased cookie sheet (or use cookie scoop)

Bake 10-12 minutes

Remove from pan and allow to cool completely on wire rack before frosting

Frosting: 

In a medium saucepan over medium heat, combine butter, cream and brown sugar

Cook, stirring occasionally, until mixture begins to boil

Remove from heat and add vanilla, stirring well

Allow to cool slightly then add confectioner’s sugar

Spread frosting over cooled cookies

Eggland’s Best would like to offer you a chance to win 2 FREE cartons of EB eggs and a $25 Visa Gift Card.   

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Pumpkin Cookies with Caramel Frosting

2014-11-22 16:57:54

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Prep Time

20 min

Cook Time

12 min

Prep Time

20 min

Cook Time

12 min

Cookies

1. 2 cups butter, softened
2. 1 cup white sugar
3. 1 cup brown sugar
4. 1 can pumpkin (15 oz. NOT pie mix)
5. 2 Eggland’s Best eggs
6. 2 tsp vanilla
7. 2 tsp baking soda
8. 2 tsp cinnamon
9. 1 tsp cloves
10. 1 tsp ginger
11. 1 tsp nutmeg
12. 1 tsp salt
13. 4 cups flour

Frosting

1. 6 Tbsp butter
2. 1/2 cup heavy cream
3. 2 cups confectioner’s sugar
4. 2 tsp vanilla
5. 1 cup packed brown sugar
6. pinch salt

Cookies

1. Pre-heat oven to 350 degrees
2. In a large bowl, stir together baking soda, spices, salt and flour
3. Set aside
4. In a large mixing bowl, cream butter and sugars
5. Add Eggland’s Best eggs and vanilla and mix well
6. Stir in pumpkin
7. Gradually add flour mixture to pumpkin mixture and mix well
8. Drop by heaping spoonfuls onto greased cookie sheet (or use cookie scoop)
9. Bake 10-12 minutes
10. Remove from pan and allow to cool completely on wire rack before frosting

Icing

1. In a medium saucepan over medium heat, combine butter, cream and brown sugar
2. Cook, stirring occasionally, until mixture begins to boil
3. Remove from heat and add vanilla, stirring well
4. Allow to cool slightly then add confectioner’s sugar
5. Spread frosting over cooled cookies

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