Pumpkin Cookies

Here is a  recipe for some incredibly good, soft and cake-like pumpkin cookies with caramel icing, courtesy of my friend Robin:

Robin’s Pumpkin Cookies


  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup butter
  • 1 cup pumpkin puree
  • 1 egg (beaten)
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts
  • 1 cup chopped raisins

Cream sugar and butter, stir in pumpkin, egg and vanilla.  Sift remaining dry ingredients and add to batter.  Stir in nuts and raisins.
Drop by heaped teaspoon onto cookie sheet and bake at 350 degree F for about 12 minutes.  Let cook and then spread icing (below) onto cookies.

Caramel Icing:

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/4 cup of milk
  • 1 cup (or more) of powdered sugar

Combine butter, milk and brown sugar in a small pot and bring to a full, rolling boil (the kind that cannot be stirred down).  Boils for 2 minutes, stirring constantly.  Cool and then add vanilla and powdered sugar – beat until smooth (an immersion blender works great for this)