Pumpkin Cookies with Caramel Frosting

Posted By: Leslie Hurst
I recently made these for the first time, and they were DEADLY. Hurry, Fall's almost over, so you better get your pumpkin baking fix in. (Just think to yourself that these are a dieter's friend, and everything will be okay.) I recommend storing them in the refrigerator. I didn't and the butter from the frosting leached out through the cookie a little.

Cookies:

2 c. shortening (I substituted about a cup of applesauce)

2 c. white sugar
1 29 oz. can pureed pumpkin (not pumpkin pie filling)

2 eggs

2 tsp. vanilla

4 c. flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

Frosting:

12 T. butter

1 c. milk

2 c. brown sugar

6+ cups powdered sugar

1 T. vanilla

To make cookies: Cream together shortening and sugar; don't whip. Mix in pumpkin, eggs and vanilla. In a seperate bowl, combine the flour, soda, baking powder, salt and cinnamon. Add to pumpkin mixture. Bake at 350 degrees for 12-16 minutes. Use an icecream scoop for a perfect size cookie measure.

To make frosting: Combine butter, milk and brown sugar in a large saucepan. Boil for 2 minutes. Take off heat, let cool. Be sure not to add the powdered sugar until it is really cool. When cool, add powdered sugar and vanilla. Add more powdered sugar if too thin. Frost cookies and serve. ( I think I made about 2/3 of this frosting recipe and it made plenty.)