Charlene Patton's Pumpkin Cookies & Caramel Frosting


¾ cup margarine, softened
2/3 cup firmly packed brown sugar
2/3 cup granulated sugar
1 teaspoon vanilla
½ cup canned pumpkin
2 eggs
1½ cup all-purpose flour
½ cup soy flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
Caramel Frosting (Easy)
¼ cup chopped salted roasted soy nuts (optional)

--Caramel Frosting--
16 vanilla caramel squares
¼ cup vanilla soy milk
2 cups powdered sugar
1/4 cup margarine, softened
1 tablespoon vanilla soy milk


Preheat oven to 375°F. In a large mixing bowl, cream margarine, brown sugar, sugar and vanilla; add pumpkin and eggs mix to thoroughly blend. Sift together flour, soy flour, baking soda, pumpkin pie spice and salt; gradually add to pumpkin mixture. Drop dough by tablespoon onto baking sheet. Bake 9 to 11 minutes. Remove from baking sheet to cool on rack. Frost cooled cookies with Caramel Frosting and sprinkle with salted roasted soy nuts if desired. Makes about 3 dozen cookies

To make frosting, place caramels and ¼ cup vanilla soy milk in small saucepan; stir over low heat until mixture is smooth and caramels are melted; cool. Combine in mixing bowl powdered sugar, margarine, vanilla soy milk and reserved caramel mixture until smooth.
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