So I decided to participate in a “Recipe Round-up” this month. The theme for this month is ‘pumpkin’. Perfect with it being the month of October. Fall is in the air and we are beginning to see beautiful pumpkins everywhere we look. It really makes me miss the mountains of North Georgia where we used to live. The fall colors there are amazing with some views that have literally taken my breath away. Each time I see a pumpkin, memories come flooding into my mind of a local pumpkin farm we would visit each fall. The first time we went to Burt’s Pumpkin Farm, I couldn’t believe what I saw – pumpkins everywhere, sorted into 12 foot by 12 foot sections. Some weighing hundreds of pounds and some as small as the palm of your hand. We would spend an afternoon walking around the pumpkins eating boiled peanuts, enjoying a lazy hay ride, and then doing our best to pick out a few “perfect” pumpkins from the thousands of pumpkins they had to choose from. I had never seen anything like it before or since. It became something I always looked forward to and now greatly miss.
The recipe I decided to use for the “Recipe Round-up” is a simple pumpkin cookie recipe, but it is everything a “fall” cookie should be – soft and sweet with the perfect amount of warm spices, then topped with a rich caramel icing.
Pumpkin Sugar Cookies with Caramel Icing (makes 3 dozen)
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 of a 15-ounce can of Pumpkin puree (not pumpkin pie filling)
- 2 cups flour
Pre-heat oven to 350 degrees. Prepare cookie sheets by lining them with parchment paper.
In a stand mixer, beat softened butter until smooth. Add granulated sugar and beat until light and fluffy. Stir in baking powder, baking soda, salt, cinnamon, and nutmeg. Beat in egg and vanilla extract. Add pumpkin puree and mix until well combined. Stir in flour 1 cup at a time until well incorporated.
Using a 2 Tablespoon cookie scoop, drop cookies 2 inches apart onto a prepared cookie sheet. Bake at 350 degrees for 10-12 minutes or until tops look set. Remove from oven and cool on pan for 3-4 minutes before transferring them to a cooling rack. Cool completely.
- 1/4 cup butter
- 1/4 cup brown sugar, packed
- 1/8 cup milk
- 1/2 teaspoon vanilla extract
- 1-1/2 – 2 cups powdered sugar
In a small sauce pan, melt butter and brown sugar over low heat, stirring constantly until smooth. In a medium bowl, mix together the butter/brown sugar mixture, milk and vanilla extract. With a whisk, stir in powdered sugar 1/2 cup at a time until you get the consistency you like. As the icing cools, it will thicken up. I ended up using 1-1/2 cups of powdered sugar – wasn’t runny, but wasn’t too thick to spread onto a very soft cookie.
Immediately spread onto cooled cookies. Sprinkle the tops with cinnamon for decoration.
If you don’t have an extreme sweet tooth, these cookies are excellent without any icing at all. However, I definitely recommend the icing. It really takes these cookies to the next level without going too far.
Once the icing has cooled and set, it will harden ever so slightly – just enough that you don’t have to store them in a single layer. They will stay soft for days…, that is if they last that long! 🙂
I’m sharing this as part of our October’s Recipe Round-Up. Want more Pumpkin Recipes???
Great Harvest Pumpkin Chocolate Chip Bread Copycat Recipe from Let’s Dish
Pumpkin Pie Martini from One Martini at a Time
Slow Cooker Gingered Pumpkin Butter from Kleinworth & Co.
Pumpkin Cheesecake Dip from In the Moment With
Pumpkin Power Balls from Random-osity
French Onion Soup in a Baked Pumpkin from Joyful Healthy Eats
Harry Potter Inspired Drinks from Little by Little
Pumpkin Apple Butter from Mostly-Homemade Mom
Roasted Pumpkin Soup from Nap-Time Creations
Pumpkin Cookies with Caramel Icing from More Than Simply Living
Do you want to participate in future Recipe Round-Up’s & join in on the fun??