Recipe: Pumpkin Cookies with Caramel Frosting (or Sweet Potato Cookies)

PUMPKIN COOKIES WITH CARAMEL FROSTING

1 cup butter or margarine, softened
1 cup sugar
1 tsp. vanilla extract
1 cup canned pumpkin puree (I substitute sweet potatoes)
2 eggs
Pinch of salt
2 cups flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. baking soda
1 cup chopped walnuts
1 cup raisins

Cream first six ingredients together.

Sift flour, cinnamon, baking soda, and baking powder together; add to creamed mixture.

Add walnuts and raisins; mixing well. Drop by teaspoonfuls onto lightly greased baking sheets, about 2-inches apart.

Bake at 350 degrees F for 15-30 minutes on an ungreased cookie sheet.

Frost with Caramel Frosting.

CARAMEL FROSTING

1/2 cup dark brown sugar, firmly packed
4 tbsp milk
3 tbsp butter
1 cup powdered sugar, sifted
3/4 tsp. vanilla

Combine brown sugar, milk and butter in a saucepan. Boil for 2 minutes, stirring constantly. Cool.

Stir in powdered sugar and vanilla extract; beat until smooth and creamy.

From: Debbie D., AL -10-05-99