Ingredients and Weight:
For the cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 cup canned pumpkin puree
For the caramel frosting:
- 1/2 cup unsalted butter, softened
- 3 cups confectioners' sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Preparation Time:
20 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie):
- Calories: 250
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 120mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 20g
- Protein: 2g
Dish Characteristics:
- Soft and chewy cookies with a pumpkin spice flavor
- Rich and creamy caramel frosting
- Perfect for fall gatherings or as a dessert to enjoy any time of the year
User Comments:
- "These cookies are delicious! The perfect combination of pumpkin spice and caramel." - Sarah
- "I love how easy these cookies are to make and they always turn out perfect." - Emily
- "My kids asked me to make these cookies every week! They're so good!" - John
Special Precautions and Tips:
- If you don't have canned pumpkin puree, you can make your own by roasting a pumpkin and pureeing it in a food processor.
- To make the frosting ahead of time, store it in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and beat again before using.
- To prevent the frosting from becoming too thin, add more confectioners' sugar a little at a time.
