Pumpkin Cookies with Caramel Icing

I got this recipe from my sister years ago, and they’ve been a favorite ever since. Even your non-pumpkin lovers will love this melt in your mouth treats! Note: This recipe does call for canned pumpkin pie filling (with the seasonings added), but if you only have regular pumpkin puree, you can add your own pumpkin pie spice or spices to taste. Pro-tip: make the icing while cookies bake. You need the icing to be somewhat warm to be spreadable, and at times it may even come out like a glaze on top of the cookies. Any way you do it, they’ll taste delicious!

Prep Time: 10-15 min

Bake Time: 10-15 min

Ingredients:

Cookies:

1 cup shortening

1 cup sugar

1 cup canned pumpkin pie filling (with seasoning); or you may use regular pumpkin puree and add pumpkin pie spices to your liking

1 egg

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

Icing:

3 TBSP butter

4 tsp milk

1/2 cup brown sugar

1 cup powdered sugar

1/2 tsp vanilla

Directions:

1. Preheat oven to 375 degrees.

2. Combine shortening, sugar, pumpkin and egg. Mix well.

3. Add flour, soda, cinnamon and salt. Mix well.

4. Place spoonfuls on a greased cookie sheet and bake for 8-12 minutes, until center is cooked through.

5. While the cookies bake, make the icing.

6. Add butter, milk and brown sugar to a saucepan. Cook on medium to high heat, but do not overcook. Let cool.

7. Add powdered sugar and vanilla. You may add 1-2 tsp more milk, if needed to thin. You may reheat the icing slightly to allow for a good consistency for icing the cookies.

8. Let the cookies cool somewhat on a rack. While still slightly warm, ice the cookies.