day three - caramel frosted pumpkin cookies...

Today is the Feast of St. Francis Xavier. He was a missionary that traveled to exotic lands like India and China back in the 1500's. When I was thinking about which recipe to post today I thought I would go with something that had a little spice to it. These Caramel Frosted Pumpkin Cookies are just that.

The cookie is soft with chopped pecans and the warm back note of cinnamon. The frosting is a scrumptious browned buttery caramel confection. Just the right amount of sweet topping for the cookie.  

If your looking for more baking inspiration head over to my Recipe Catalog. I have moved the holiday treats to the top of the page. 

Let's bake shall we! 

Caramel Frosted Pumpkin Cookies
recipe from the Taste of Home Holiday Cookies Magazine, 2012

1 cup shortening
2 cups packed brown sugar
1 can (15 ounces) solid-pack pumpkin
4 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp allspice
2 cups chopped pecans

Caramel Frosting:
1/2 cup butter, cubed
1 1/2 cups packed brown sugar
1/4 cup milk
1/2 tsp cinnamon (or you can use maple syrup)
1/2 tsp vanilla extract
2  to 2 1/2 cups confectioners sugar

In a large bowl, cream shortening and brown sugar until light and fluffy.  Beat in pumpkin.  Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; gradually add to pumpkin mixture and mix well.  Stir in pecans.  

Drop by rounded teaspoonfuls 2 in apart onto ungreased baking sheets.  Bake at 375 degrees for 13-15 minutes or until firm.

For frosting:  Combine butter, brown sugar, and milk in a small saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil for 3 minutes. Remove from heat; stir in maple flavoring and vanilla.  

Cool slightly; beat in enough confectioners sugar to achieve spreading consistency. Remove cookies from wire rack; frost while warm.