CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS
I think I found this recipe in a Glamour Girl magazine in the 70s. It is family favorite at Thanksgiving and Christmas - rich, moist and yummy! Store in a covered container (if you have any left). I sometimes make smaller cookies and if so, the dough will make 6 dozen -- just adjust baking times accordingly.
Provided by CAFrogley
Categories Dessert
Time 45m
Yield 4-5 dozen cookies
Number Of Ingredients 14
Steps:
- Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
- Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
- Fold in butterscotch chips.
- Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
- In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
- Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.
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Mhizta Hotkid
[email protected]I would not recommend this recipe to anyone.
Md Fajiu mai
[email protected]These cookies were a disaster! The frosting was too runny and the cookies fell apart.
Nsengiyunva Ivan
[email protected]Overall, these cookies were good, but not great. I would probably try a different recipe next time.
Rashidi Smiles
[email protected]The cookies were a little dry, but the frosting helped to make them more moist.
Shahbaz Gull Khan
[email protected]I thought the frosting was a little too thick, but the cookies themselves were delicious.
Joel Lara
[email protected]These cookies were a little too sweet for my taste, but they were still good.
HorizonFire
[email protected]I followed the recipe exactly and the cookies turned out great! They were soft and chewy and the frosting was perfect.
Kamana Shrestha
[email protected]These cookies are so good! The pumpkin flavor is perfect and the butterscotch chips add a nice touch of sweetness.
Joy L. Thornton
[email protected]The cookies were easy to make and the frosting was delicious. I will definitely be making these again!
Shoaib Khan Wako
[email protected]I made these cookies for a bake sale and they were a huge hit! Everyone loved the combination of pumpkin and butterscotch.
Jurchris Angel
[email protected]These cookies are fall perfection! The caramel frosting takes them to the next level.