These Pumpkin Cookies with Caramel Frosting take fall desserts up a notch! It's the perfect flavor combination.
In case our list of deliciouspumpkin recipeswasn’t enough for you, meet our amazing Pumpkin Cookies with Caramel Frosting!
This recipe was really easy to follow. The cookies were so soft and fluffy! The caramel frosting was simple andamazing!
Ingredients you need to make these Pumpkin Cookies with Caramel Frosting:
- 1cupbuttersoftened
- ½cupsugar
- ½cupbrown sugar
- 1egg
- 1teaspoonvanilla
- 1cuppumpkin puree
- 1teaspoonbaking soda
- 1Tablespooncinnamon
- ½teaspooncloves
- ½teaspoonnutmeg
- ½teaspoonginger
- ½teaspoonsalt
- 2cupsflour
How to make these delicious Pumpkin Cookies with Caramel Frosting:
- Preheat oven to 350 degrees.
- Ina 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.
- In a medium saucepan, combine butter, cream, and brown sugarover 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.
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Try These Pumpkin Recipes Next!
- Easy Double Layer Pumpkin Pie Recipe
- Pumpkin Pie Cake Recipe
- Simple Pumpkin Pie Recipe
- Pumpkin Spice Cheesecake Recipe
- Caramel Pecan Turtle Pumpkin Pie Recipe
- Pumpkin Cinnamon Rolls
Love Cookies? Try the rest of our 30 of the Best Christmas Cookie Challenge Recipes!
Serves: 15
Pumpkin Cookies with Caramel Frosting Recipe
This recipe is really easy to follow. The cookies were so soft and fluffy and the caramel frosting was simple andamazing!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
PrintPin
Ingredients
Cookies
- 1 cup butter softened
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
- 2 cups flour
Frosting
- 3 Tablespoons butter
- ¼ cup heavy cream
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
Cookies
Preheat oven to 350 degrees.
Ina 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.
Frosting
In a medium saucepan, combine butter, cream, and brown sugarover medium heat.
Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.
Cool then stir in powdered sugar.Add in more powdered sugar if your frosting is too runny.
Spread frosting over cooled cookies.
Notes
- These cookies can be stored in the fridge.
Nutrition
Calories: 329 kcal · Carbohydrates: 44 g · Protein: 3 g · Fat: 17 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 290 mg · Potassium: 87 mg · Fiber: 1 g · Sugar: 29 g · Vitamin A: 3066 IU · Vitamin C: 1 mg · Calcium: 33 mg · Iron: 1 mg
Equipment
Medium Bowl
Non-stick Cooking Spray
cookie sheets
Medium Saucepan
Recipe Details
Course: Dessert
Cuisine: American
(Recipe from Let’s Dish)
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Join The Discussion
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Lindsay says:
Oh, I would love to try this! I have got to make some neighbor gifts--this would be perfect!
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Lacy in the Sky with Diapers says:
you girls are my heros!! Such a great idea for a blog!! ;)
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Amanda Kuzak says:
Yum, these look so great. I am always making pumpkin muffins with frosting but these cookies would be a great way to switch it up!
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Kristy says:
These look sooo delish! Gonna have to try these, I've never made pumpkin cookies before :)
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Heather says:
These look amazing! I featured them at So Very Creative.
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Mr Rocky Top says:
Very tasty! I added a dash of cinnamon on top for a little extra kick. Thanks for the share!
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Anonymous says:
These are so good with raisins in them too.
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Deone Lawlar says:
these cookies are wonderful!!! I made them and they took me back to my childhood.. A keeper for sure!!!
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jori says:
How many cookies does this recipe yield?
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Cyd says:
This makes about 2 dozen cookies.
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Renate says:
I made these yesterday and they are great. But my frosting did not turn out like the picture. Mine was more like a glaze. It was still good but would of liked it to have been more like the picture.
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Pam says:
SOMEONE HELP, PLEASE! What size can of pumpkin. I have two different sizes in my cupboard, both labeled Libby's. :O
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Cyd says:
The recipe calls for 1 cup of canned pumpkin, so the small can will be plenty.
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Pam says:
Try letting it get very much cooler before stirring in the powdered sugar.
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Pam says:
THANK YOU!
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Pam says:
Geesh, I could've sworn the first time I looked at it, it said "1 can of pumpkin" in this recipe.
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Karen says:
Is it safe to leave these cookies at room temp once frosted (because of the cream in the frosting) I made these last night and intended to put in the fridge, but forgot!
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Momma Cyd says:
They should be ok overnight. But much longer they are best kept in the fridge.
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R says:
My cookies are like cakes and the frosting is a glaze. What could I have done wrong? 😭
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Momma Cyd says:
You can thicken up your frosting with more powdered sugar. These cookies are definitely a different texture than a chocolate chip cookie. They are a little more cake like. Soft and moist - like an applesauce cookie or a pumpkin chocolate chip cookie.
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StephR says:
Can you use pumpkin spice instead of the different spices? If so how much would I is? 1 1/2 tsp?
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Momma Cyd says:
Pumpkin spice seasoning is a blend of these basic spices: ground cinnamon, ginger, nutmeg, and cloves. So that should help!
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Karrie says:
Can these cookies be stored in freezer?
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Momma Cyd says:
These cookies will freeze great in an airtight container in the freezer.
About The Author:
Lauren
Lauren lives in Sacramento, California with her husband, Jon, and her little boy, Henson. She coordinates all brand partnerships and collaborations and oversees our menu plans. In her spare time she loves listening to podcasts and spending time with her family.
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