Pumpkin Cookies with Caramel Icing

Years ago, when I met my husband, he was helping to care for his grandpa who had Parkinson’s Disease. During the period of time when we were dating, he was over there a lot, which meant I got a chance to know his grandparents more than I probably would have otherwise.  His grandmother loved to bake, but was getting on in years, and had trouble getting around the kitchen.  One day while I was over at the house, she had just gotten the recipe for these Pumpkin Cookies and had her heart set on making them.  I offered to help whip them up.  We had a good time chatting and mixing.  That was some of the only one-on-one time I ever spent with her, and every time I make these, I think of her and how we bonded over the best tasting pumpkin cookies we both had ever eaten.

Pumpkin Cookies with Caramel Icing

1 c. sugar

1 c. shortening

1 eggs

1/2  29 oz. can pumpkin

1 tsp. vanilla

 2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

Cream shortening and sugar together, but do not whip.  Add remaining ingredients.  Mix well.  Drop large rounded tablespoonful onto greased cookie sheet.  Bake at 350° for 14-18 minutes.  Allow to cool.  Meanwhile, make caramel frosting (below.)

Caramel Frosting

6  Tbs. butter

1/2 c. brown sugar

1/2 c. milk

Melt butter and add brown sugar.  Bring to a boil then lower heat to medium low. Stir continually and boil for 2 minutes.  Add the milk and return to a boil.  When the carmel reaches boiling point, take it off the heat . Let cool to lukewarm.  Then beat in:

1/2 – 1 tsp. vanilla

2-3 c. powdered sugar

(You may need to add a bit of milk to make sure you get a nice drizzling consistency)

 All there is left to do is drizzle the caramel over the cookies.  These are so yummy!