Soft Pumpkin Sugar Cookies with Caramel Cream Cheese Frosting

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 1/2 cup Pumpkin puree

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Caramel ice cream topping
  • 3/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 tsp Cream of tartar
  • 2 1/2 cups Flour
  • 1/4 tsp Nutmeg
  • 4 3/4 cup Powdered sugar
  • 3/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese

Found on chef-in-training.com

Description

Ingredients

• ½ cup butter, softened
• ¾ cup powdered sugar
• ½ cup sugar
• ½ cup vegetable oil
• 1 egg yolk
• 1 teaspoon vanilla
• ½ cup pumpkin puree, NOT filling
• 2½ cups flour
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¾ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon cloves
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• ¼ cup caramel ice cream topping
• ¼ teaspoon salt

Directions

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream butter, powdered sugar and sugar together. Add oil, egg yolk, vanilla, and pumpkin puree and mix well. Add flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Mix until all ingredients are incorporated.
• Line cookie sheets with parchment or spray with cooking spray.
• Scoop 2 Tablespoons of dough and roll into balls. Place 2 inches apart on cookie sheet and press slightly down with the palm of your hand.
• Bake at 350 degrees F for 10 to 12 minutes. Cool on wire rack.
• In medium bowl, combine cream cheese and powdered sugar and beat until smooth. Add caramel and salt and beat until smooth. Frost cooled cookies.