Pumpkin Caramel Cookies

Dough

Ingredients:

• ¾ cup margarine, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup canned pumpkin
• 2 teaspoons vanilla
• 2¼ cups soy-flour blend
• 3 teaspoons baking powder
• 2 teaspoons pumpkin-pie spice
• 1 teaspoon salt
• 1 package (11 ounces) butterscotch baking pieces or caramel bits
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Directions:

1. In large mixing bowl combine margarine, granulated sugar and brown sugar; beat with an electric mixer until creamy.
2. Add eggs, pumpkin and vanilla; mix well.
3. Into medium bowl, sift soy-flour blend, baking powder, pumpkin-pie spice and salt. Gradually add dry ingredients to creamed mixture; stir until blended.
4. Stir in caramel bits.
5. Drop dough using 1½ -inch scoop about 2 inches apart on a baking sheet.
6. Bake at 350 F for 13–15 minutes or until edges are golden-brown. Let cool on baking sheet 5 minutes before removing cookies to cooling rack.

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Caramel Frosting

• ¼ cup margarine
• ¼ cup brown sugar
• 3 cups powdered sugar
• 3 Tablespoons soy milk
• ¼ cup chopped, honey-roasted soy nuts (optional)
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Directions:

1. In medium saucepan, combine margarine and brown sugar; heat until mixture boils. Lower heat.
2. Continue cooking for 2 minutes, stirring. Remove from heat.
3. Place powdered sugar in mixing bowl; add brown-sugar mixture and beat with electric mixer.
4. Add soy milk for desired frosting consistency.
5. Frost cookies, and sprinkle with chopped, honey-roasted soy nuts.

Makes 4 dozen cookies

Nutritional information per serving (1 cookie / 43 g): 166 calories; 6 g fat (2 g saturated); 8 mg cholesterol; 129 mg sodium; 26 g carbohydrate; 1 g fiber; 2 g protein