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.

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Prep 25 mins
Cook 12 mins
Total 37 mins
Add to Meal Plan



  • 1 cup granulated sugar
  • 1/2 cup oil (vegetable or canola oil)
  • 1 teaspoon milk
  • 1 large egg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Caramel Frosting

  • 3 Tablespoons butter
  • 1/4 cup heavy whipping cream
  • 1/2 cup light brown sugar , packed
  • pinch of salt
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


  • 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

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*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

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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.

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  1. 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!

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