Pumpkin Walnut Cookies With Caramel Cream Cheese Frosting

Name: Pumpkin Walnut Cookies With Caramel Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 7 dozen
Ingredients: 118.29 ml unsalted butter, softened; 113.39 g cream cheese, softened; 354.88 ml brown sugar; 118.29 ml granulated sugar; 354.88 ml pumpkin puree; 1 large egg; 4.92 ml pure vanilla extract; 709.77 ml all-purpose flour; 7.39 ml ground cinnamon; 4.92 ml salt; 2.46 ml baking powder; 2.46 ml baking soda; 2.46 ml freshly grated nutmeg; 473.18 ml chopped walnuts; 59.14 ml unsalted butter, cubed; 177.44 ml brown sugar; 29.58 ml milk; 4.92 ml maple syrup or 4.92 ml maple flavoring; 2.46 ml pure vanilla extract; 113.39 g cream cheese, softened; 473.18-591.47 ml powdered sugar

Submitted by caffeine junkie

"I picked up the latest issue of Taste of Home, Best-Loved Cookies and Bars. Because of the season, I wanted to make pumpkin cookies. When I couldn't decide between 2 recipes, I smooshed them together and made it my own, especially the frosting. A touch of maple syrup adds a hint of the holidays and the cream cheese adds a rich, creamy texture to the frosting and keeps it not too sweet. These are easy to make and sooo delicious. Don't be afraid of the thick mixture, especially after adding the walnuts. This produces a soft, moist, chewy, cake-like cookie. If you're not a stickler for smooth edges or are in a rush, refrigeration isn't necessary. It just stays more formed and doesn't create little points after being scooped (especially from a cookie scooper). These cookies don't spread out much, so you can place them closer together on the cookie sheet to bake more at a time. Cooking time is bake time + making the frosting."

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photo by caffeine junkie

Ready In:: 40mins
Ingredients:: 21
Yields:: 7 dozen

ingredients

cookie
118.29 ml unsalted butter, softened
113.39 g cream cheese, softened
354.88 ml brown sugar
118.29 ml granulated sugar
354.88 ml pumpkin puree
1 large egg
4.92 ml pure vanilla extract
709.77 ml all-purpose flour
7.39 ml ground cinnamon
4.92 ml salt
2.46 ml baking powder
2.46 ml baking soda
2.46 ml freshly grated nutmeg
473.18 ml chopped walnuts
caramel cream cheese frosting
59.14 ml unsalted butter, cubed
177.44 ml brown sugar
29.58 ml milk
4.92 ml maple syrup or 4.92 ml maple flavoring
2.46 ml pure vanilla extract
113.39 g cream cheese, softened
473.18-591.47 ml powdered sugar

directions

For cookies: In a large bowl, cream butter and cream cheese until combined. Add sugars; beat until light and fluffy. Blend in pumpkin, egg, and vanilla.
In a medium bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 2 hours.
When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color.).
Cool for 1 minute on pan. Move to wire rack to cool.
For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat.
Stir in maple syrup (or flavoring) and vanilla extract. Cool completely.
In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined.
Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. Frost cookies.
NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!