Caramel-frosted pumpkin cookies recipe

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• ⅔ cup packed light brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 1½ 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
• 1½ teaspoons ground cinnamon
• ¾ teaspoon table salt

• 4 tablespoons (½ stick) unsalted butter
• 3 tablespoons heavy cream, plus more as needed
• ½ cup packed light brown sugar
• Pinch of salt
• 1½ teaspoons vanilla extract
• 1 cup powdered sugar, sifted

Make the Cookies
1. 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.
Make the Caramel Frosting
5. 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.