The most amazing Pumpkin Cookies with Caramel Frosting that will melt in your mouth! If I could only choose one cookie to bake this fall, this would be it!

Pumpkin cookies with caramel frosting on a white marble board with fall leaves in the background.

Pumpkin Cookies with Caramel Frosting

These delicious cookies are a spin-off of my (previous) all time favorite 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.

A stack of three pumpkin cookies, with more cookies in the background.

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.

The real magic is in the caramel frosting, which may sound complicated but is SO easy to make. The frosting makes these pumpkin cookies melt in your mouth!

A bowl with caramel frosting and a spoon on it and pumpkin cookies in the background, and another photo of the pumpkin cookies being frosted.

How to store Pumpkin Cookies:
I don’t suggest storing pumpkin cookies at room temperature because the oil and canned pumpkin in them will cause them to “sweat”. They will still taste delicious, but the tops of them will get sticky.
I’ve found the best way to store them is freezing them, after frosting them. You wont believe how amazingly fresh they taste when you let them come to room temperature (or stick one in the microwave for a few seconds if you’re impatient, like me).
A plate fill of pumpkin cookies with caramel frosting.

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!


Prep 25 minutes
Cook 12 minutes
Total 37 minutes
Save Recipe



Caramel Frosting


  • 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.  Bake at 375 degrees F for 10-12 minutes. Allow to cool before frosting.

For the frosting

  • 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.


Calories: 196kcalCarbohydrates: 31gProtein: 1gFat: 7gSaturated Fat: 1gCholesterol: 14mgSodium: 112mgPotassium: 76mgSugar: 22gVitamin A: 1680IUVitamin C: 0.4mgCalcium: 27mgIron: 0.7mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.


*I first shared this recipe August 2014. Updated October 2018.

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

This post contains affiliate links.

Related Posts

Share Recipe


About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I found your recipe November 2020. It was our first Thanksgiving after Christmas. 3 family members were waiting on Covid test results so we decided to call off the big family dinner and our dinner ended up being my husband and i with our two boys ages 24 & 32. First time ever that it was just our little family and it was great. Anyhow, I found this recipe. They all fell in love with them. I’ve made them ever year since (4 times). Back to the “entire family” dinners again and all of them love these cookies. My family calls them the “you can’t eat just one” cookie. This year I tripled the recipe and still the cookies were gone before it was time to serve dessert and we only had 25 guests this year. SO DELICIOUS!!!!!! Thank you so much for sharing your recipes with us.
    Happy Baking!!!!!

  2. 5 stars
    These were a big hit even with my non pumpkin fans & the love it icing on cupcakes too! Thank you. Soooo easy & Yum

  3. 5 stars
    These cookies are soft and delicious! The caramel frosting is a perfect flavor combination with the pumpkin/cinnamon.

  4. 5 stars
    I used pumpkin pie spice and homemade pumpkin puree i had on hand(did have to add more flour as it was more liquidy). Yum!! These are like pumpkin spice pillows of deliciousness!! I can’t believe how soft they are and they puff up so cute. I made 2x cookie recipe and 1x frosting recipe and think that’s all the extra sweetness they need.

  5. 5 stars
    Delicious! I used half the sugar in the batter and halved the frosting. It was wonderfully delicious, especially with coffee.

  6. 5 stars
    Very tasty, moist, and nice texture. The entire recipe was very easy; didn’t even get out my stand mixer. Since we like more spices in our pumpkin desserts, I reduced cinnamon to 1/2 tsp and added 1/2 tsp pumpkin pie spice, and 1/4 tsp each of ginger and cloves. For the frosting I used half and half-didn’t have whipping cream.

  7. 5 stars
    Have you ever combined the previous champ – the chocolate chip pumpkin cookie – with the carmel frosting? Just wondering if that’s too much or might be a winning combo. Thanks!

See More Comments