Pumpkin Cookies with Caramel Frosting

4.8 from 4 votes

Posted August 29, 2024Last Updated October 17, 2024

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These delicious pumpkin cookies are soft, spiced, and topped with a creamy caramel frosting that melts in your mouth. Whether you’re baking for a holiday gathering or simply craving a cozy treat, these cookies are sure to impress!

Why You’ll Love This Recipe

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 caramel 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.

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!

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

Ingredients

Butter: Use unsalted butter for better control over the cookie’s saltiness. Make sure it’s softened to room temperature so it creams well with the sugars.
Sugars: A combination of white and brown sugar gives these cookies a perfect balance of sweetness and chewiness. Brown sugar adds a slight molasses flavor, enhancing the cookies’ depth.
Canned Pumpkin: Ensure you’re using pure pumpkin purée, not pumpkin pie filling, which has added sugars and spices.
Spices: Cinnamon, cloves, nutmeg, and ginger are the key spices. Feel free to adjust the amounts to suit your taste.
All-Purpose Flour: Regular all-purpose flour works best for this recipe. Be sure to measure it accurately by spooning it into your measuring cup and leveling it off to avoid dense cookies.
Heavy Cream: The heavy cream in the frosting adds richness and helps create that smooth, creamy caramel texture. Don’t substitute with milk or lighter creams, as it may affect the consistency.
Powdered Sugar: Sift the powdered sugar before adding it to the frosting to ensure a smooth finish.
Vanilla Extract: Pure vanilla extract gives the best flavor.
Salt: A pinch of salt in both the cookie dough and frosting enhances the overall flavor, balancing the sweetness perfectly.

Recipe Tips

Don’t overmix the dough. Once you add the dry ingredients, mix until just combined. Overmixing can make the cookies tough.
If you find the dough too sticky to handle, chill it in the refrigerator for 20-30 minutes before scooping. This helps the cookies hold their shape while baking.
Use a cookie scoop or tablespoon to ensure evenly sized cookies, which will bake more consistently.
Make sure the cookies are completely cooled before frosting them. Warm cookies can cause the frosting to melt and become too runny.

How to make Pumpkin Cookies

Step 1

Preheat and Prep: First things first—preheat your oven to 350°F (175°C). While it’s warming up, lightly grease a couple of cookie sheets or line them with parchment paper. This will ensure your cookies slide right off after baking.

Step 2

Cream the Butter and Sugars: In a large mixing bowl, beat together softened butter and both sugars until the mixture is light and fluffy. This step is key for achieving that perfect cookie texture—smooth and soft. Add the egg and 1 teaspoon of vanilla extract, mixing until well combined. Finally, stir in the canned pumpkin, giving it that wonderful autumn flavor.

Step 3

Combine the Dry Ingredients: In a separate medium-sized bowl, combiner the baking soda, cinnamon, cloves, nutmeg, ginger, salt, and 2 cups of all-purpose flour. Slowly add the dry ingredients to the pumpkin mixture, mixing just until combined. Be careful not to overmix—you want your cookies to stay nice and tender.

Step 4

Scoop and Bake: Using a tablespoon or cookie scoop, drop heaping spoonfuls of dough onto your prepared cookie sheets, leaving a little space between each one. Pop them in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Your kitchen is going to smell amazing! Let the cookies cool on the sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Step 5

Make the Caramel Frosting: While your cookies are cooling, whip up that irresistible caramel frosting. In a medium saucepan, combine butter, heavy cream, and brown sugar. Cook over medium heat, stirring occasionally, until the mixture just begins to boil. As soon as it hits a gentle boil, remove it from the heat and stir in 1 teaspoon of vanilla extract and a pinch of salt. Let the mixture cool slightly, then gradually whisk in 1 cup of powdered sugar until smooth and creamy.

Step 6

Frost and Enjoy: Once the cookies are completely cooled (I know it’s hard to wait!), it’s time to frost. Spread a generous layer of the caramel frosting over each cookie. The frosting will set up a bit as it cools, giving you that perfect caramel coating.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Absolutely! Simply roast or steam the pumpkin, then purée it until smooth. Make sure to drain any excess liquid before using it in the recipe to avoid making the dough too wet.

Can I make these cookies ahead of time?

Yes, you can bake the cookies a day or two in advance and store them in an airtight container at room temperature. For the best results, frost them the day you plan to serve them.

How should I store these cookies?

Store your frosted pumpkin cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving to enjoy their best texture.

Can I freeze these cookies?

Yes! You can freeze the unfrosted cookies in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy them, thaw the cookies at room temperature and then frost them.

My frosting turned out too thick/thin. What can I do?

If your frosting is too thick, add a small amount of heavy cream (a teaspoon at a time) until you reach the desired consistency. If it’s too thin, you can add more powdered sugar, a tablespoon at a time, until it thickens up.

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