PUMPKIN COOKIES WITH CARAMEL FROSTING — Soft pumpkin cookies with a cooked caramel frosting.
I’ve made a lot of pumpkin cookies in my day, but I always come back to these Pumpkin Cookies with Caramel Frosting. They’re the kind of cookie where it really is impossible to eat just one. Try them, you’ll see what I mean.
The caramel frosting is the star of these cookies, and it’s a nice change from the cream cheese frosting that often accompanies pumpkin desserts (I love that version too, though).
I just made these again today for like the twentieth time! Every time I make them and share them people always ask me for the recipe and I refer them here. These are my favorite fall cookies! ~ Emily
If you’ve never made a cooked frosting, now is the time to give it a try! Trust me, this stuff is amazing!
If your frosting seems a bit thick after mixing it, add a bit more cream. If it seems too runny, add a bit more powdered sugar.
And if you like salted caramel, add a little extra pinch of salt to your frosting. Just don’t be tempted to sample too much frosting (it will require great fortitude), because it’s just enough for all the cookies.
Really, these pumpkin cookies are more like little pumpkin cakes. Little pumpkin cakes with creamy caramel frosting.
And these cookies are so moist, I’ve left them out on the counter overnight and they were still fantastic the next day.
Just made these for my first cookie swap AND going to bring a plate to the ladies that work in the office of my boys’ elementary school. Honestly, they are heavenly!! That caramel frosting is just about the best thing out there!! Thanks for posting this! ~ Jenn
After one bite, you’ll know that pumpkin and caramel is a match made in heaven. Even my husband, who normally turns his nose up at anything pumpkin, had to admit these cookies were pretty great.
If you make one cookie this fall, it should be these Pumpkin Cookies with Caramel Frosting!
Be sure to save this recipe for Pumpkin Cookies with Caramel Frosting to your favorite Pinterest board for later.
Here’s what you’ll need to make Pumpkin Cookies with Caramel Frosting
- Brown sugar
- Canned pumpkin
- Baking soda
- Spices: cinnamon, cloves, nutmeg, ginger, salt
- Heavy cream
- Powdered sugar
- 1 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1/2 cup packed brown sugar
- Pinch of salt
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin.
- In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.
- Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.
- To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.
- Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.
- Cool then stir in powdered sugar. Spread frosting over cooled cookies.
These are amazing with a capital “A!” Thanks for sharing your recipe. My favorite part is how they make my house smell – wish I could bottle that scent and turn it into a candle! ~ Eholst
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