Pumpkin Walnut Cookies with Caramel Cream Cheese Frosting
This recipe is contributed by Laurie, author of the recipe blog CrunchyGooey.
Oh my. These are good. You've been warned. Maybe eat a salad for lunch today. Such great fall flavors - pumpkin, walnuts and caramel. I flatten the cookies with a spoon halfway during baking to provide a flat top for gooey frosting. It also produces nice crisp edges. Delicious.
Pumpkin Walnut Cookies with Caramel Cream Cheese Frosting Makes about 28 cookies
Ingredients
Pumpkin Cookies:
1 cup butter (2 sticks)
1/2 cup white sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin puree
1 egg
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup walnuts, chopped
Caramel Cream Cheese Frosting:
1 cup white sugar
1/2 cup water
1/2 cup butter (1 stick)
1/4 tsp salt
1 tsp vanilla
8 oz cream cheese (cut into cubes)
1/2 cup powdered sugar
Directions
- For cookies: Preheat oven to 350º F. Cream butter and sugars with an electric mixer until fluffy. Add pumpkin, egg and vanilla and beat well.
- Combine flour, baking soda, baking powder, and salt in a separate bowl and sift into batter. Mix on low until combined. Stir in walnuts. Drop by tablespoons onto parchment lined baking sheets.
- Bake for 7 minutes, then take spoon and gently push down on the center of the cookie to flatten. Bake for another 7 minutes or until golden around the edges. Cool on racks.
- For frosting: Heat sugar and water on stove to boil, stirring frequently. Reduce heat to medium-high and let bubble, untouched, for about 6-7 minutes or until golden brown (you can suit your taste for lighter or darker caramel).
- Remove from heat and stir in butter. Pour into bowl and mix on low until it cools and starts to combine. Add salt, vanilla and cream cheese, a few cubes at a time, until incorporated. Add powdered sugar and mix until combined. Cool in refrigerator until ready to use.
Want more recipes from Laurie? Visit CrunchyGooey!