Caramel Frosted Pumpkin Cookies With Butterscotch Chips
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
4 dozen cookies
ingredients
- 236.59 ml shortening
- 236.59 ml sugar
- 354.88 ml canned pumpkin (not quite a full can)
- 1 egg
- 473.18 ml flour
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 2.46 ml salt
- 236.59 ml butterscotch chips
-
Frosting
- 44.37 ml butter
- 19.71 ml milk
- 118.29 ml brown sugar
- 236.59 ml powdered sugar
- 3.69 ml vanilla
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
CAFrogley
United States