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Pumpkin Cookies with Caramel Spiderweb Frosting

Pumpkin Cookies with Caramel Spiderweb Frosting

By Brooke McLay

There are buns in the oven {but not the baby kind} over at Karly Campbell’s delightful baking blog. When the time came for her to post her first online recipe, she was armed and ready to go with her homemade hamburger buns, which inspired her catchy blog title, Buns In My Oven. So, no, she doesn’t have buns in her oven, but this talented cook, photographer, and writer is also a devoted, homeschooling mama to two. All of that, and she’s still got time to pull a lot of incredible food out of her oven.   There are her infamous Potato Chip Cookies, her gorgeous S’mores cupcakes,  and most recently, she offered to bake up a batch of these incredible pumpkin cookies with caramel frosting. Warm, soft, and perfect for fall, here’s what Karly has to say about these one-of-a-kind treats.

“The name might be a mouthful, but that shouldn’t be a problem. Once you get a taste of these cookies, filled with pumpkin, slathered in caramel frosting, and with just a hint of chocolate ganache, you won’t be worried about the name…you’ll be too busy chewing. These cookies are a perfect fall treat that I make for my kids at least once every October. They gobble them right up, and I bet your family will too.”

Some more interesting posts:

Allergen-Free Pumpkin Chocolate Chip Cookies

Biscoff Stuffed Salted Chocolate Chip Cookies

Jacques Torres Chocolate Chip Cookie

Pumpkin Cookies

Ingredients

Yield: 36 cookies

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 cup canned pumpkin puree
  • 1 egg
  • 2 1/2 cups white whole wheat OR all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves

Directions

  • Preheat the oven to 350 degrees.
  • Cream together the butter and sugars until light and fluffy. Beat in the pumpkin and egg until well combined.
  • In a separate bowl, mix together the remaining dry ingredients. Slowly add the flour to the pumpkin mixture and mix until everything is combined.
  • Drop the dough onto a cookie sheet by the tablespoonful. Bake for 15 minutes or until the bottoms are slightly browned and the dough is cooked through. Cool cookies completely before frosting.

Caramel Frosting

Ingredients

  • 2 cups brown sugar
  • 1 cup heavy cream
  • 1/2 tsp baking soda
  • 8 tbsp butter
  • 1 to 1 1/2 cups powdered sugar
  • 1 tsp coarse sea salt

Directions

  1. In a large saucepan, bring the sugar and cream to a boil. Boil for exactly one minute. Add the baking soda and boil for one minute more. Remove from the heat and drop tablespoons of butter all over the mixture. Do not stir. Allow to cool for thirty minutes on the stove. Place the pan in the refrigerator to cool for another thirty minutes. Stir the butter into the caramel and scrape caramel into a mixing bowl. Beat in 1 to 1/2 cups of powdered sugar, depending on the consistency you like. Spread onto cooled cookies. Make spiderweb design using the recipe below for chocolate ganache or purchase a tube of black frosting at the grocery store.

Chocolate Ganache

Ingredients

  • 1/2 cup heavy cream
  • 4 ounces semi-sweet chocolate, chopped into very small chunks

Directions

  1. Bring the heavy cream to a boil over medium heat in a small sauce pan. Remove from heat as soon as the cream begins to boil. Stir in the chocolate and continue stirring until it has melted. Cool for five minutes before pouring into a piping bag fitted with a number 5 tip. Pipe three small circles onto each cookie (like a target) and then drag a toothpick through the circles to make a spiderweb.

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