You know those times when you have a snack item that's completely delicious, then you…
I received a free copy of THE IHEARTNAPTIME COOKBOOK to assist this review. All opinions are mine alone. #naptimecookbook
It’s almost fall, which means pumpkin season – YAY! Yes, you all know my love of everything pumpkin – so of course I couldn’t wait to try these Caramel Frosted Pumpkin Cookies from The I Heart Naptime Cookbook. They taste incredible, and are one of over 100 easy (and delicious) recipes that you can make in less than an hour. Yup, she knows us busy moms sure love saving time in the kitchen!
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When I look back on how I got started with my own blogging journey, I have to give credit to a handful of truly phenomenal blogs that first inspired me – and Jamielyn of IheartNaptime was one of them! She shares so many tasty recipes, along with fun crafts and more. When I was offered a chance to review her new book, The I Heart Naptime Cookbook, I was so excited because I knew it’d be chuck full of great stuff – and I wasn’t disappointed 😀
Her new book is now available, so be sure to grab your copy HERE. I love that she shares some of her own stories and the background of things through-out the book – she’s always been so relateable and just down-to-earth, which is one reason her blog is so great!
Now onto these DELISH pumpkin cookies – they’ve got me in the perfect mood for fall, and I already can’t wait to whip up another batch!
Excerpted from the book THE I HEART NAPTIME COOKBOOK by Jamielyn Nye. Copyright © 2016 by Jamielyn Nye. Reprinted with permission of Grand Central Life & Style. All rights reserved.
Caramel-Frosted Pumpkin Cookies
Makes 36 cookies Prep 20 min Cook 10 min Chill 15 min Total 45 min
When we moved to Ohio for my husband’s residency, I quickly fell in love with autumn. With fall comes the leaves changing, pumpkin patches, apple cider, and, of course, pumpkin desserts.
Whenever I take these pumpkin cookies to a get-together, my friends always ask for the recipe. They are the perfect cookie to celebrate autumn, although we love making them year-round, too. These pumpkin cookies are so soft and the caramel frosting is worth making all on its own. These do take a few extra dishes, but I promise, they will be worth it.
For the cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon table salt
For the caramel frosting
- 4 tablespoons (½ stick) unsalted butter
- 3 tablespoons heavy cream, plus more as needed
- ½ cup packed light brown sugar
- Pinch of salt
- 1 ½ teaspoons vanilla extract
- 1 cup powdered sugar, sifted
1. Make the cookies: Preheat the oven to 350ºF. Line two baking sheets with silicone baking mats or parchment paper.
2. In a large bowl, using a hand mixer, cream together the butter, brown sugar, and granulated sugar. Add the egg and vanilla and beat until combined. Add the pumpkin and mix until smooth.
3. In a separate large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Slowly add to the wet pumpkin mixture and beat until just combined.
4. Using a medium cookie scoop or large spoon, scoop the cookie dough onto the prepared baking sheet, spacing the portions two inches apart. Bake for 10 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
5. Make the caramel frosting: In a small saucepan, combine the butter, heavy cream, brown sugar, and salt and, while whisking, bring to a boil over medium heat. Boil for 1 to 2 minutes. Pour the caramel mixture into a medium bowl and let cool for 1 minute.
6. Add the vanilla and powdered sugar and stir until smooth. Frost the cookies immediately with a rubber spatula, as the frosting will begin to firm up quickly.
7. Store in an airtight container or large zip-top bags at room temperature or in the refrigerator for up to 1 week.
Get your copy of The I HEART NAPTIME COOKBOOK here!
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