Pumpkin Cookies with Caramel Frosting

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Pumpkin Cookies with Caramel Frosting recipe from TastesBetterFromScratch.com-- soft pumpkin cookies with a melt-in-your-mouth caramel frosting!

I’m going to admit that the last two weeks in St. Louis have been in the 100 degrees (plus humidity)…it’s a kind of heat that I’ve never experienced before and it’s been brutal!  But I’ll also admit that it hasn’t kept away my desire for all things FALL! Like these amazing, delicious, melt-melt-in-your-mouth pumpkin cookies with caramel frosting! I would have my oven on all day, heating my whole house up, just to make these cookies, and it would be totally worth it. Even in 100 degree F weather! They are just that good!

Pumpkin Cookies with Caramel Frosting recipe from TastesBetterFromScratch.com-- soft pumpkin cookies with a melt-in-your-mouth caramel frosting!

Pumpkin Cookies with Caramel Frosting recipe from TastesBetterFromScratch.com-- soft pumpkin cookies with a melt-in-your-mouth caramel frosting!

These cookies are a spin-off of my (previous) all time favorite cookies– Pumpkin Chocolate Chip Cookies! Pumpkin Chocolate Chippers have not just been my favorite “Fall” cookies, they’ve always been my favorite ALL-TIME cookies….until I made this version with the caramel frosting. WOW. These cookies are seriously amazing. After I snuck a taste tester I couldn’t wait for Jeff to get home to try them because I knew he’d love them SOO much. And he did. We may have seriously eaten the whole batch by ourselves.  At least I’ve got pregnancy and the “eating for two” excuse I can totally blame that on… right?

Pumpkin Cookies with Caramel Frosting
Yields 24
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Ingredients
  1. 1 cup sugar
  2. 1/2 cup oil
  3. 1 tsp milk
  4. 1 large egg
  5. 1 cup canned pumpkin puree
  6. 1 tsp vanilla
  7. 2 cups flour
  8. 1 1/2 tsp cinnamon
  9. 1/2 tsp salt
  10. 2 tsp baking powder
  11. 1 tsp baking soda
Caramel Frosting
  1. 3 Tbsp butter
  2. 1/4 cup heavy cream
  3. 1/2 cup packed light brown sugar
  4. Pinch of salt
  5. 2 cups powdered sugar
  6. 1 tsp vanilla
Instructions
  1. With an electric mixer, beat together sugar and oil. Add egg, milk, canned pumpkin and vanilla and blend well. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients and mix, just until incorporated. Drop batter by spoonfuls onto a greased cookie sheet.
  2. Bake at 375 degrees F for 10-12 minutes. Allow to cool before frosting.
For the frosting
  1. In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in vanilla and 1 cup powdered sugar. Let the frosting cool to room temperature and then stir in enough additional powdered sugar to make a good frosting consistency (you may not use the whole extra cup.) Spread the frosting over the cooled cookies.
Tastes Better From Scratch http://tastesbetterfromscratch.com/

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Try some of my other favorite pumpkin recipes!

BEST EVER Pumpkin Chocolate Chip Cookies

Pumpkin_Chocolate_Chip_Cookies

Pumpkin Pancakes with Cinnamon Syrup

 pumpkinpancakes

Pumpkin Chocolate Chip Bread

pumpkinbread

 

These cookies are the BEST! Melt in your mouth soft pumpkin cookies with caramel frosting. Recipe from

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Comments

  1. Kyann says

    Yum!! Going to make these for my hubby’s birthday next week. Thank you for sharing!:)

    Does it matter if I use skim milk and sea salt? (I really am not a baker, I have to follow a recipe to the T!)

    • says

      Hi Kayann, what a perfect birthday treat! You can use skim milk, but if you use sea salt you’ll only want to add half as much as the recipe calls for. Let me know how you like them!

  2. says

    I have everything I need for these, so I’m making them today. I have a caramel loving husband who will probably love them. Thank you for sharing your recipe.

  3. Caroline says

    Laura, I love pumpkin recipes, but I am Lactose Intolerant so I always try to sub out coconut milk (all fat or low-fat) for heavy cream. I make whipped cream this way successfully. Silly that I married a Cheesehead, too. I know he would love this recipe and he does not mind me subbing dairy out so that I won’t get sick. Any ideas or have you heard someone successfully making these pumpkin cookies and the caramel frosting dairy-free? Thanks for sharing.

    • Lina says

      Heavy cream does not have lactose in it: lactose is the sugar found in the non-cream part of milk (food substances ending in .”…ose” indicate sugars such as glucose, fructose, dextrose, lactose, etc) . If you check the label on high quality heavy whipping cream you will see it is all fat and has 0 sugar. Most lactose intolerant people can deal with cream….so, you might be alright with this lovely recipe as written except for that 1teaspoon of milk…

  4. todd says

    Do you have any substitutes to make it gluten free ? My wife would love these if I can find a way to make them gluten free ??? Thank you.

  5. Maureen says

    Hi!
    I CANNOT WAIT to make these cookies and your Chocolate Mousse Cake(I’ll NEVER get on my diet!! LOL)!! Just a quick question, your directions say use a GREASED cookie sheet!!?? I have never used a greased cookie sheet to my recollection and I make TONS of different cookies!! Is this a typo?? It’s also on your other cookie recipe, so I really wanted your clarification. Thank you!!! HAPPY BAKING!!!

    • says

      Hi Maureen, I don’t use a non-stick pan, so I always spray my cookie sheets with non-stick cooking spray before putting the cookie dough on. If you have a non-stick pan you can skip this step! Hope you love the cookies and the cake!

    • says

      Hi Judie, The icing sets pretty well and you can make it a thicker consistency by adding more powdered sugar if you need to help it set more. I would also definitely put a piece of wax paper in between the cookies when you stack them. Hope your family loves them!

  6. Sami W. says

    I just made these and they are amazing. But I couldn’t get my frosting to turn out right. I am going to try again tomorrow. And skip the cooling and extra powder suger and see if it turns out better.

    • says

      Hi Sami, I’m so glad you liked them. Yes I would test the frosting before you add the extra powdered sugar–you should be able to get it to whatever consistency you like that way!

  7. Connie Lowe says

    I am excited to try your recipes. They look awesome. I will try the pumpkin cookies this weekend. Do you have a favorite banana bread recipe?

  8. shannon says

    Hi there, am just making these and so far so good, kids can’t wait to try them! 2 questions:
    the cookies didn’t spread out, they just stayed in the same shape as dropped,is this they way they should be, they were very hard to get uniform. any tips?

    also the icing sugar for the frosting lumped up as soon as i put it in the sugar mixture, is there a way to avoid this? thanks! i am sure they will taste better than they look!

    • says

      Hi Shannon, I hoped you liked the cookies! The raw cookie dough will just stay in the same shape you drop them in. You could use a cookie scoop to try and get them more uniform. As for the icing, I like to beat mine with electric mixers after I add the powdered sugar–that will get rid of any lumps!

  9. Susan S from PA says

    Can I freeze these? And how should I prepare them for the freezer? How long can I freeze them for?
    I am making these for a fall October wedding and can’t make them all the day before.
    Thanks in advance!!!!!!

    • says

      Hi Susan, First I have to say that I’ve never frozen them. But, using the following tips, I think it could work really great! (And maybe you could do a test batch before the wedding). Here are my suggestions:
      1. Make sure the frosted cookies are completely cool before freezing them.
      2. “Flash freeze” them before stacking them: Place individual layers of cookies on a sheet and stick them in the freezer for 15min. This will help the frosting harden before you stack them so that the cookie appearance remains in tact.
      3. Place a paper towel on the bottom of the sheet you freeze them on. Then place wax paper between each layer of cookies. Cover them really well at the end (You could use plastic wrap and then foil, or the lid to a tupperware if you put them in a tupperware.
      4. I wouldn’t freeze them longer than a week. Again, you may want to make a dozen and try these tips out before the wedding. But I do think they will turn out great.
      Good luck! What fun! Let me know if you have any other questions!

  10. Ashley says

    I am making these for my husband’s Squadron picnic tomorrow. They are AMAZING!! Not sure they are gonna make it to the picnic. =)

  11. Marie says

    I just made these cookies. I can’t wait to try them. The frosting was difficult to make for me. I kept adding powdered sugar, but it still wasn’t thick enough.

  12. Betty says

    Just have to say: I made these today and they were mouth watering delicious. I did not have powdered sugar, made without frosting and they were still delicious! Thanks so much, this recipe is a keeper !!

  13. says

    I first came across these pumpkin cookies on my stepdaughters web sight she had a picture of them that she made and they look sooooooooo temping and wonderful,delicious. so I am going to make them! I cannot wait to try them!

  14. Lulamae Sawatzky says

    I cook fresh pumpkin and freeze it because I make pumpkin bread for Christmas Could I just use it instead of canned pumpkin? The recipe sounds great, I can’t wait to try them.
    thank you for sharing.

  15. Mary says

    Easy and delicious!! I just made these, and I’m pretty sure I already need to make another batch! The icing hasn’t even cooled all the way, and they are almost half gone!! (I suppose it was a seal of approval from my husband!) Thank you so much for sharing!!

  16. jessica says

    I just want to say you are my favorite person ever! This is almost (if not exactly) like my mom’s pumpkin cookie with caramel frosting recipe. They are the best cookies ever! And now I have a house full…waiting on icing to cool 🙂

  17. kristi says

    These are to die for!!! I wasn’t sure how I’d like these cuz I’m not a frosting person….but oh my!!! Love them! Took them into my Hubby’s work and they were gone and asking for more in a matter of seconds! Making them again today!!! Yummy!!!!

  18. Stephanie says

    These cookies are a hit at my office and with family!! I just can’t go wrong when I make them 🙂

    With so much going on during the holidays I was hoping to premake the dough and refrigerate it overnight. Is that ok??

    • says

      Hi Stephanie, I’m not sure how that would work..I’ve never tried it. I can tell you that the cookies freeze beautifully. You could bake them and freeze them and then when you’re ready to serve them bring them out a few hours ahead of time and frost them.

  19. Ms Terry says

    Thanksgiving was just yesterday and I have left over canned pumpkin, about 1/4 C of heavy cream and everything else I need for these cookies. A co-worker just mentioned her favorite flavors are pumpkin and caramel…what a stroke of luck that I came upon your website and found the PERFECT recipe for cookies to give her. I always bake from scratch – there is nothing in the world better than that. I can’t even look at a box of cake mix and feel anything but ill…ha ha ha 😀 Thank you for being here – I will be looking at more of your recipes and trying them I am sure. I am with you – bring on the fall baking!

    Thanks Lauren!!

  20. Chyrl Palumbo says

    I’m getting ready to make these cookies. I need to know ASAP if I can double this recipe. They sound so good. Please let me know as soon as you can. Thanks

  21. Joey says

    These look amazing and I have all the ingredients to make them – my question is. . . does the frosting harden. I always take batches into the office and if the frosting doesn’t harden it is harder to stack them for carrying. Thanks for the recipes – I can’t wait to make them

    • says

      Hi Joey, The frosting is fairly soft. I might suggest freezing them, and then stacking them when they’re frozen and transporting them that way. Then you could unstack them and allow them to thaw, which would only take a few minutes!

  22. CJ says

    These tasted so good!!! Probably some of the best cookies I’ve ever made! But what you would recommend is the best way to store them and how long do they store?

    Thanks so much for the recipe!!!

    • says

      Hi CJ, I’m so happy you liked them so much! I’d recommend freezing them–they don’t store super well at room temperature because they sweat…but they freeze great!

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