I like to make these Amish Pumpkin cookies with caramel icing and a fluffy cake-like texture more than just in the fall months. The warm flavors of cinnamon, ginger and cloves pair so well with the sweet and smooth flavor of the caramel frosting. This recipe for pumpkin cookies with caramel icing was inspired by an Amish Cookbook called “The Esh Family Cookbook,” and they are the best pumpkin drop cookies I’ve ever tried at home!
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Amish Pumpkin Cookies with Caramel frosting
- 2 cups brown sugar
- 1 cup oil vegetable or canola
- 1 1/2 cup pumpkin puree
- 2 large eggs beaten
- 3 cups flour all purpose
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cinnamon
- 1/2 tablespoon ground ginger
- 1/2 tablespoon ground cloves
- 3/4 cup salted butter softened
- 1 1/2 cup brown sugar packed
- 1/3 cup whole milk
- 2 dashes salt
- 2 1/2 cups confectioner's sugar
- Preheat oven to 350 degrees. In a large mixing bowl, combine the oil and sugar until well incorporated. Add pumpkin puree, eggs and vanilla, then whisk the wet ingredients together until smooth and lump free. In a separate bowl, combine the dry ingredients and then add them to the wet ingredients. Stir until well incorporated.
- Using a tablespoon or ice cream scoop, drop the cookie dough onto greased cookie sheets and then bake the Amish pumpkin cookies in the preheated oven for 10-15 minutes, until the edges have browned slightly and the centers are set. Allow to cool.
- Melt butter in a medium sized saucepan, then add brown sugar and bring to a boil while stirring constantly. Once the mixture reached a slow boil, reduce the heat to low and continue stirring for 2-3 minutes until the sugar has mostly dissolved. Add milk and salt and then continue stirring until the caramel comes to a full boil. Immediately remove from the heat and allow to cool at room temperature.
- Once the caramel has cooled to room temp, sift confectioners sugar and add 1/2 cup at a time. Mix the frosting (with a hand mixer) between each addition of confectioners sugar, until the icing has become thick enough to frost the cookies (the last 1/2 cup of confectioner's sugar may not be needed). Frost cooled cookies and sprinkle tops with cinnamon (optional). More notes and photos below.
Growing up Amish we didn’t use mixers too often because we didn’t have electricity. To this day, I still combine most of my ingredients by hand (Except frosting, bread or eclair ingredients.) And prefer to simply combine the wet ingredients, then add the dry ingredients into the same bowl. We had to hand wash all of our dishes, so my Mom was very strict (and for good reason) about using the minimum amount of dishes possible. All that to say, feel free to deviate from this recipe and use your favorite method of mixing cookie dough!
I was being a good girl for the internet’s sake and added the dry ingredients to a separate bowl. However, my plain tendencies took over and I simply dumped the dry ingredients into the wet ingredient (combined) bowl before combining. (The cookies tasted great, so maybe it’s an Amish secret to great cookies?)
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