The cookie part of this recipe can also be used to make large pumpkin whoopie (woopie) pies. Fill them with white cream from the woopie pie recipe instead of the caramel frosting.
3 C sugar
1 C oil
3 C cooked pumpkin
1 T cinnamon
2 t cloves
1 T vanilla
6 C flour
1 T baking powder
2 C raisins
1 C nuts (optional)
Caramel Frosting:
3 T butter
4 t milk
1/2 C brown sugar
3/4 vanilla
1 to 1-1/4 C confectioner’s sugar
Mix sugar, oil, and cooked pumpkin. Slowly add spices, sifted flour, and baking powder. Mix thoroughly. Fold in raisins and nuts.
Drop on greased cookie sheets and bake at 375 F for 10 to 15 minutes. Do not overbake.
Remove from oven. Cool slightly and frost with caramel frosting.
To prepare frosting, cook butter, milk, brown sugar, and vanilla over low heat until mixture is smooth. Remove from heat and add confectioner’s sugar. Stir until very smooth. Keep frosting warm and frost each tray of cookies as soon as it can be handled.
The note says, “All you have to do is taste one. You will be hooked!”