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    You are in: Home / Recipes / Caramel Frosted Pumpkin Cookies With Butterscotch Chips Recipe
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    Caramel Frosted Pumpkin Cookies With Butterscotch Chips

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    CAFrogley's Note:

    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.

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    dozen c ...

    Units: US | Metric



    1. 1
      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).
    2. 2
      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).
    3. 3
      Fold in butterscotch chips.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on October 06, 2012


      These cookies are so good! They are moist and the icing is out of this world. I did add an entire bag of butterscotch chips, it only called for one cup but they turned out perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Caramel Frosted Pumpkin Cookies With Butterscotch Chips

    Serving Size: 1 (1550 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1456.9
    Calories from Fat 670
    Total Fat 74.4 g
    Saturated Fat 29.2 g
    Cholesterol 70.1 mg
    Sodium 971.0 mg
    Total Carbohydrate 191.5 g
    Dietary Fiber 4.7 g
    Sugars 137.8 g
    Protein 10.2 g

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