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Pumpkin Cookies

Packed with the flavors of Christmases past, these pumpkin drop cookies with caramel frosting are simply scrumptious and as much a part of our holiday as mistletoe and carols! They are a great way to use our home-canned pumpkin.

30 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 cup canned pumpkin
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chopped pecans
PENUCHE FROSTING:
3 tablespoons brown sugar
2 tablespoons butter
3 tablespoons milk
1-3/4 to 2 cups confectioners' sugar

Directions

In a large bowl, cream butter and sugars. Beat in egg. Add pumpkin
and vanilla. Combine the flour, baking powder, baking soda, cinnamon
and salt; gradually add to creamed mixture. Stir in pecans.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking
sheets. Bake at 350° for 11-13 minutes or until edges are
lightly browned. Remove to wire racks to cool.
For frosting, in a small saucepan, bring brown sugar and butter to a

2 of 2

Pumpkin Cookies (continued)

Directions (continued)

boil. Cook and stir over medium heat for 1 minute. Remove from the
heat; cool for 10 minutes. Transfer to a large bowl; beat in milk.
Beat in enough confectioners' sugar to achieve spreading
consistency. Frost cookies. Yield: About 5 dozen.

Nutrition Facts: 1 serving (2 each) equals 177 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 169 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.