Pumpkin Spice Cookies with a Salted Caramel Frosting

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It’s hard to believe summer is over and a crisp, warm fall is upon us. With that said, as sad as I am to see the days getting shorter and the air cooling off, I’m happy because it’s given me a bit of incentive to get back into the kitchen. Because it’s fall, it’s time to start playing with all the traditional spices that come with fall – cinnamon, nutmeg, cloves, nutmeg, rich vanilla…. the list could go on and on. When I stumbled upon this recipe last night, I knew I had to make them: Pumpkin Spice Cookies with a Salted Caramel Frosting. These little guys are awesome, almost like a hybrid between a soft and chewy gingerbread cookie and a pumpkin pie. Let’s get to the recipe so you can give them a try yourself.

Pumpkin Spice Cookies with a Salted Caramel Frosting

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup 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 flour

Salted Caramel Frosting

  • 3 tablespoons butter
  • 1/4 cup heavy cream
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon mexican vanilla (if you don’t have, add more regular vanilla extract)
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp sea salt
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Preheat oven to 350°F. In a large bowl, cream together butter and sugars for roughly 2-3 minutes. Add eggs, vanilla and mix well. Stir in pumpkin. Next up, add in your dry ingredients: baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour.  Using a small cookie/ice cream scope, place on a cookie sheet lined with parchment paper and bake for 6 minutes, rotate the cookie sheet and bake for another 6 minutes.

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For the Salted Caramel Frosting,  grab 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.

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These little cookies are nice and small (depending on how big your cookie scoop is) and are just perfect for the fall. Give them a try and let me know what you think! The original recipe was adapted from Let’s Dish Recipes.

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Happy Fall BS’ers!

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3 responses to “Pumpkin Spice Cookies with a Salted Caramel Frosting

  1. As a happy taste-tester of these little gems, I have to tell you unequivocally, they are the best cookies I have had in a long time (and I love to bake). They are really like little pumpkin cakes, and the icing just takes it over the top!

  2. The two best fall Starbucks flavors in one cookie! Brilliant. :) I may have to attempt these gluten-free & vegan.

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