Pumpkin Cookies with Caramel Icing

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Preheat oven to 350

Cream together:
1/2 c. white sugar
1 c. brown sugar
1 c. butter, softened

Then add:
1 c. pumpkin
1 tsp vanilla
1 egg

Sift together:
2 1/4 c. flour
1 c. quick oats
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt

Add dry ingredients to wet mixture then stir in the 1 c. milk chocolate chips.

Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost.

Icing:
In saucepan, heat 3 Tb butter and 1/2 cup brown sugar over medium to med-high heat until bubbling and thick. (Watch it closely so it doesn't burn) Cool 10 minutes. Stir in 1/4 – 1/2 cup whipping cream. (I used 1/2 c.) Add 2 cups of powdered sugar and beat until smooth.

Notes: You can use milk in the icing if you don’t have whipping cream. Just start with ¼ cup and add till it is the consistency you like. I like whipping cream because it makes a thicker frosting. Also, half way through frosting the cookies, I added more whipping cream (about 2 T.) because it started to get too thick.
Nutritions

Calories
204

Sodium
56mg
2% DV

Fat
10g
15% DV

Protein
2g
4% DV

Carbs
26g
8% DV

Fiber
1.0g
4% DV

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