Ingredients:

• Cookie:
  • 1 Cup Softened Butter
  • 1/2 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 cup Canned Pumpkin
  • 2 Cups of All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 1Tsp Ground Cinnamon
• Frosting
  • 3 Tsp Butter
  • 1/4 Cup Heavy Cream
  • 1/2 Cup Packed Brown Sugar
  • 1 Cup Confectionary Sugar
  • 1 tsp Vanilla Extract

Direction:

Cookies.

Heat Oven to 350F.

Mix the Butter, Brown Sugar and White Sugar. Add Egg, Vanilla Extract and mix all the ingredients again. Add the canned pumpkin and just mix it all with a fork. Set the bowl away.

In a separate bowl add the flour, baking soda, Ground Nutmeg, Ground Clove, Ground Ginger, Salt and Ground Cinnamon. Stir all the dry ingredients together.

Pour the dry ingredients into the Pumpkin mixture and mix it all.

On a lightly greased baking pan scoop out individual cookies. Put the baking pan into the heated oven and bake for about 10min.

Caramel Frosting:

Add the Butter, Heavy Cream and Brown sugar in a saucepan and heat till it starts to boil. Then let the saucepan cool completely and add the Confectionary Sugar, Vanilla Extract and mix it all together.

To frost the cookie, make sure that the cookies have cooled completely and apply the frosting on the cooking with a butter knife and set aside for the frosting to set.

– manzoor

• Bethnay Mota’s Pumpkin Cookies Recipe