Pumpkin Cookies with Caramel Frosting

Directions

1. In a large bowl, use an electric mixer to combine the granulated sugar and oil until well blended.
2. Beat in the egg, milk, canned pumpkin, and vanilla extract until the mixture is smooth.
3. In another bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.
4. Drop spoonfuls of dough onto a greased baking sheet. Bake at 375°F for 10 to 12 minutes. Let the cookies cool completely before adding the frosting.
5. For the caramel frosting, combine the butter, heavy cream, brown sugar, and a pinch of salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture reaches a boil.
6. Remove the saucepan from the heat and stir in the vanilla extract and 1 cup of powdered sugar. Allow the frosting to cool to room temperature, then mix in enough of the remaining powdered sugar to achieve a spreadable consistency (you may not need the full extra cup).
7. Spread the caramel frosting over the cooled cookies.