Favorite Recipes, Food & Cooking Tips & Recipes — November 22, 2016 at 10:22 pm

Soft pumpkin cookies with maple-caramel cream cheese frosting

pumpkin-cookies-frostingThis recipe makes spicy, cake-like cookies iced with a thick smear of maple-caramel cream cheese frosting. Store them in single layers so they don’t end up clumped together.

Makes about five dozen cookies.


1/2 cup (1 stick) unsalted butter, softened
1-1/4 cups brown sugar
2 eggs, beaten
1-1/2 cups pumpkin puree (not pumpkin pie mix)
1-1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped walnuts or pecans. 


Preheat oven to 400 degrees and line two baking sheets with parchment.
Cream together the butter and sugar until light and fluffy, then mix in eggs and pumpkin.
Whisk together the dry ingredients, then add to pumpkin mixture. Stir well, then add nuts.
Use a cookie scoop or drop by spoonfuls onto prepared baking sheets.
Bake for 15 minutes, or until lightly browned. Transfer to a wire rack to cool completely.

Maple-caramel cream cheese frosting 

1/4 cup unsalted butter, cubed
3/4 cup brown sugar
2 tablespoons milk
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
4 ounces cream cheese, softened
2 -1/2 cups powdered sugar

In a small saucepan, combine butter, brown sugar and milk. Bring to a boil over medium heat, stirring constantly. Boil for three minutes and remove caramel from heat.
Stir in maple syrup and vanilla extract. Cool completely.
In a mixing bowl, beat cream cheese until smooth. Stir in cooled caramel until smooth.
Mix in powdered sugar, a little at a time, until it reaches a frosting consistency. Spread on cooled cookies.