This recipe is the epitome of the adage "by small and simple things are great things brought to past". When my friend Annalisa Condie gave the recipe to me (after I tried them) I was shocked at how easy they are!! I stock up on the ingredients in the fall and make batch after batch.
for the cookies:
1 box of spice cake
1-15 oz. can pumpkin (not pumpkin pie fillling)
Mix both together and drop onto a cookie sheet. Bake at 350 degrees for about 8-9 minutes until puffed and not wet looking.
caramel frosting:
1/4 cup butter
1/3 cup + 2 teas. milk
1 cup packed brown sugar
1 3/4 cup powdered sugar
1 teas. pure vanilla extract
In a saucepan over medium melt the butter then mix in milk and brown sugar. Bring to a boil and then allow to boil for one minute. Remove from heat and beat in powdered sugar and vanilla. Add more sugar if too thin or add more milk if too thick.
Drizzle the frosting over the cookies and try to not eat them all in one sitting. Maybe share a few with neighbors so you won't feel as bad when they are all gone in a day.