PUMKIN COOKIE WITH CARAMEL FROSTING ////////// INGREDIENTS FOR COOKIES 1.) 1 cup butter, softened 2.) 1/2 cup white sugar 3.) 1/2 cup brown sugar 4.) 1 cup canned pumpkin 5.) 1 egg 6.) 1 teaspoon vanilla 7.) 1 teaspoon baking soda 8.)1 tablespoon cinnamon 9.)1/2 teaspoon cloves 10.) 1/2 teaspoon nutmeg 11.) 1/2 teaspoon ginger 12.) 1/2 teaspoon salt 13.) 2 cups all-purpose flour ////////// INGREDIENTS FROSTING 1.) 3 tablespoons butter 2.) 1/4 cup heavy cream 3.) 1 cup confectioners' sugar 4.) 1 teaspoon vanilla 5.) 1/2 cup packed brown sugar 6.) Pinch of salt /////////DIRECTIONS STEP ONE: 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. STEP TWO: 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. STEP THREE: Let's Dish The frosting is the star of these cookies, and it's a nice change from the cream cheese frosting that often accompanies pumpkin desserts (I love that version too, though). Really, they're more like little pumpkin cakes. They're so moist, I've left them out on the counter overnight and they were still fantastic the next day. These don't flatten much during baking, and the dough is a bit sticky to flatten it before baking. I flatten mine slightly with the bottom of a glass just as they come out of the oven. Once they're frosting, no one knows! This recipe makes about 2 dozen cookies.

PUMKIN COOKIE WITH CARAMEL FROSTING ////////// INGREDIENTS FOR COOKIES 1.) 1 cup butter, softened 2.) 1/2 cup white sugar 3.) 1/2 cup brown sugar 4.) 1 cup canned pumpkin 5.) 1 egg 6.) 1 teaspoon vanilla 7.) 1 teaspoon baking soda 8.)1 tablespoon cinnamon 9.)1/2 teaspoon cloves 10.) 1/2 teaspoon nutmeg 11.) 1/2 teaspoon ginger 12.) 1/2 teaspoon salt 13.) 2 cups all-purpose flour ////////// INGREDIENTS FROSTING 1.) 3 tablespoons butter 2.) 1/4 cup heavy cream 3.) 1 cup confectioners' sugar 4.) 1 teaspoon vanilla 5.) 1/2 cup packed brown sugar 6.) Pinch of salt /////////DIRECTIONS STEP ONE: 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.   STEP TWO: 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.   STEP THREE: Let's Dish The frosting is the star of these cookies, and it's a nice change from the cream cheese frosting that often accompanies pumpkin desserts (I love that version too, though).  Really, they're more like little pumpkin cakes. They're so moist, I've left them out on the counter overnight and they were still fantastic the next day.  These don't flatten much during baking, and the dough is a bit sticky to flatten it before baking.  I flatten mine slightly with the bottom of a glass just as they come out of the oven.  Once they're frosting, no one knows!  This recipe makes about 2 dozen cookies.

smore cookies

roast chicken in crockpot. My go to recipe, never fails me!