Pumpkin Cookies

These cookies are more like little cakes.  I made them a little smaller, but they probably would have worked better if I had made them bigger.  Luckily, they were still very tasty!

 Pumpkin Cookies with Caramel Frosting

Ingredients
Cookies
1 cup butter, softened
1/2 cup white sugar
1/2 brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Directions
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.
 
To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar.  Spread frosting over cooled cookies.

I followed the recipe from Let's Dish.

Alterations: I attempted a cream cheese frosting on this, but everyone in my family agrees that the caramel is best.  Other than being sure to make the cookies bigger, I don't think I would change anything else!