Pumpkin Cookies with Brown Sugar Caramel Frosting

Warning- these are amazing! You’ll be glad it makes so many! My sister likes to call these “scookies” because they are thick and moist and she says they are like a cross between a cookie and a really amazing scone. {Yields about 60 or more cookies. Don’t double unless you need more than 5 dozen!}

INGREDIENTS
2 cups sugar
2 cups shortening
2 cups pumpkin (the can should say 100% pure pumpkin…don’t accidentally buy the pumpkin pie filling! You don’t want the sweetened stuff)
2 eggs
2 tsp. vanilla
5 cups flour
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. pumpkin pie spice
2 tsp. nutmeg
¾ tsp. ground cloves

BROWN SUGAR CARAMEL FROSTING
1 stick melted butter
2 T water
¼ c half and half or whole milk
4 ½ c powdered sugar
1 c brown sugar, packed lightly
2 t vanilla

INSTRUCTIONS
Preheat oven to 350° F.
In an electric mixer, blend shortening and sugar.
Add pumpkin and mix.
Add eggs one at a time, mixing after each one.
Add vanilla extract and mix.
In a separate bowl, mix flour, baking powder, salt, cinnamon, baking soda, pumpkin pie spice, nutmeg, and cloves.
Add your dry ingredients to the wet ingredients one cup at a time
Bake at 350°F for 10-12 minutes (12 seemed to be the magic number).
Meanwhile, make your frosting.
Let cool, frost and sprinkle with cinnamon. Enjoy!

BROWN SUGAR CARAMEL FROSTING
Prepare pan by spraying with Pam and rubbing down the sides. In the pan, melt the butter and then add the brown sugar and water. Cook and stir until the sugar has melted and isn’t grainy anymore.
Remove from heat and add the half and half and vanilla to cool the mixture. Let stand for 10-15 minutes to cool (don’t skip this step!)
Transfer brown sugar mixture to kitchen aid or bowl, add the powdered sugar, and beat until smooth.

Adapted from pinnedbydani.com.

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