View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 

Halloween Pumpkin Cookies with Caramel Glaze

Source: Mom's Big Book of Cookies
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 1   Reviews: 1 See Reviews
Rate/Review this Recipe


  about 36 cookies
They're not shaped like pumpkins, but these moist, cakey cookies are made with pumpkin puree, so they're perfect for school Halloween parties and Thanksgiving snacking.
RECIPE INGREDIENTS
For the cookies:
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 cup canned pumpkin puree
2 teaspoons pure vanilla extract

For the glaze:
1/2 cup heavy cream
1/2 cup firmly packed light brown sugar
Pinch of salt
6 tablespoons light corn syrup
1/4 cup (1/2 stick) unsalted butter
1 teaspoon pure vanilla extract
DIRECTIONS
Preheat the oven to 375°F.


Make the cookies: Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium-size bowl.


Cream the butter and brown sugar together in a large mixing bowl with an electric mixer until smooth. Add the eggs, pumpkin puree, and vanilla extract and beat until smooth. Stir in the flour mixture until just incorporated.


Drop the batter by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. Bake the cookies until golden, 10 to 12 minutes. Let the cookies stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.


Make the glaze: Combine the cream, brown sugar, salt, corn syrup, and butter in a heavy, medium-size saucepan and cook over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted. Bring to a boil, turn down the heat, and let simmer for 5 minutes without stirring. Transfer the glaze to a heatproof bowl, stir in the vanilla extract, and let cool until thickened, about an hour.


Place a parchment paper–lined rimmed baking sheet under the cookies on the wire rack. Spoon some of the glaze over each cookie, picking up each cookie and working over the bowl to let any excess drip back into the bowl. Place the cookies back on the rack and let stand until the glaze is firm, about 1 hour. Halloween Pumpkin Cookies with Caramel Glaze are best eaten on the day they are made, though they will keep at room temperature in an airtight container for 1 to 2 days.


Excerpted from Mom's Big Book of Cookies, by Lauren Chattman. Copyright 2006, used by permission from The Harvard Common Press.


Recipe reprinted by permission of Harvard Common Press. All rights reserved.
Date Added: 03/10/2009
Part of These Recipe Collections Find Similar Recipes »
 Halloween Treats
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Anita, MA Reviewed: 11/09/2012
Halloween treats for school!
Made these for my son's class and everyone LOVED them! Teachers and parents wanted the recipe so I sent them on. Thanks!
17 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.