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These cookies turn out kind of like scones, very soft and moist. This recipe makes about 24 cookies


1 cup sugar
1/2 cup olive oil
1 tsp milk
1 large egg
1 cup canned pumpkin puree
1 tsp vanilla
2 cups flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda

With an electric mixer, beat together sugar and oil. Add egg, milk, canned pumpkin and vanilla and blend well.

In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients a little at a time and mix, just until incorporated.

Drop batter by spoonfuls onto a greased cookie sheet.

Bake at 375 degrees F for 10-12 minutes.

Allow to cool before frosting.

Caramel Drizzle Frosting

1 Tbsp butter
2 Tbsp brown sugar
1/2 tsp milk
1/4 cup plus 2 Tbsp powdered sugar

In a small saucepan, combine the butter and brown sugar, cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in milk let cool a bit and stir in powdered sugar. drizzle over the cooled cookies.