Bonus Treats: Pumpkin Cookies with Caramel Frosting {Let's Dish}

I love pumpkin bread--here's my favourite recipe--and decided to try out these cookies I had pinned on my "cookies" board. The link is from Danelle who blogs at Let's Dish.

I really enjoyed the cookies, and not being a huge fan of frosting/icing--I actually liked the caramel frosting too!

My favourite way to eat them, though, is sans frosting...tastes like a cross between pumpkin pie, cake and bread :D

Delicious.

Pumpkin Cookies with Caramel Frosting

Let's Dish, Danelle

1 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

1 tsp baking soda

1 tblsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp salt

2 cups flour

Frosting
3 tblsp butter
1/4 cup heavy cream
1/2 cup packed brown sugar
Pinch of salt

1 tsp vanilla

1 cup icing sugar

1. Pre-heat oven to 350.

2. In a large bowl, cream together the butter and sugars.

3. Add the eggs and vanilla--mix well. Stir in pumpkin.

4. In a medium bowl, whisk [or sift] together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour.

5. Add to pumpkin mixture and mix well.

6. Drop by heaping tablespoons onto a lightly greased cookie sheet and press down to flatten them a little bit. Bake for 10-12 minutes.

Frosting

1. In a medium saucepan, combine the butter, cream, and brown sugar over medium heat.

2. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.

3. Cool then stir in confectioner's sugar. Spread frosting over cooled cookies.

4. Enjoy!

Thursday Treats: Pumpkin Bars {Better Homes and Gardens Magazine}

Alright, technically, this recipe isn't from one of my cookbooks, but a special publication of BH&G indulging in the world of brownies and bars. For me, it counts because there are but 1 or 2 ads and the rest is recipe love--120 of'em.

Anyway, these are SO simple to make and absolutely delicious {with my modifications}. I made a batch on Tuesday night to take for dessert at a supper with friends, and although good--it was a little bit bland tasting. So when I made a batch this afternoon to take to church {and gift some :}, I upped the salt and cloves.

That's all it took to take this recipe to great to out-of-this-world. They are very soft and moist and have the perfect blend of spices.

And the browned butter frosting? Mmm, YUM!

In my opinion--as good as the frosting tastes--I prefer these in their un-adorned perfection :D

Pumpkin Bars

Better Homes and Gardens Special Interest Publications: Brownies & Bars

2 cups flour
1+1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ground cloves
1-15 oz can pumpkin
4 eggs
1 cup vegetable oil
Browned Butter Frosting

1. Pre-heat oven to 350F. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves.

2. In a smaller bowl, lightly beat the eggs, pumpkin, and oil. Stir into the dry ingredients to combine. Spread batter evenly in an ungreased 15x10x1-in pan.

3. Bake for 25 minutes or until toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

4. Spread with Browned Butter Frosting. Cut into bars. Enjoy!

Browned Butter Frosting

In a small saucepan, heat 1/3 cup of butter over low heat until melted. Continue heating until butter turns a golden brown. Remove from heat. In your mixing bowl attached with whisk attachment, combine 3 cups of powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Add the browned butter and beat on low speed until combined. Beat, on medium to high speed, until spreading consistency. Add more milk as needed.