Pumpkin Cookies with Caramel Frosting

Directions

1. Set your oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
2. In a large bowl, use an electric mixer to cream together 1 cup softened unsalted butter, 2/3 cup packed light brown sugar, and 1/3 cup granulated sugar. Beat in 1 large egg and 1 1/2 teaspoons vanilla extract until combined, then mix in 1 cup canned pumpkin puree until smooth.
3. In another large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 1/2 teaspoons ground cinnamon, and 3/4 teaspoon fine sea salt. Add the pumpkin mixture and stir until just combined.
4. Using a medium cookie scoop or a large spoon, drop dough onto the prepared baking sheet. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack.
5. In a small saucepan over medium heat, combine 1/4 cup unsalted butter, 3 tablespoons heavy cream, and 1/2 cup packed light brown sugar. Whisk until the mixture comes to a boil, then let it boil for 1 minute and remove from heat immediately.
6. Carefully pour the hot mixture into a medium bowl and let it cool slightly. Stir in 1 1/2 teaspoons vanilla extract and 1 cup sifted powdered sugar until smooth. Frost or dip the cookies right away, as the frosting will set quickly. Return the cookies to the wire rack until the frosting hardens.