This post contains affiliate links.
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
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.
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!
How to store Pumpkin Cookies:
SOME OF MY FAVORITE PUMPKIN RECIPES INCLUDE:
- Pumpkin Pancakes with Cinnamon Cream Syrup
- Pumpkin Chocolate Chip Bread
- Classic Pumpkin Roll
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Pumpkin Cookies with Caramel Frosting
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
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.
How do you store the leftovers, if any? We are pumpkin eaters and this recipe sounds like heaven.
Hi Anna, you can store the cookies in an air tight container and they will stay good for a few days!
Thank you so much Lauren. Will post a comment after I make them, very soon.
Random…but just clarifying . when u say a 1/2 cup of oil…you mean vegetable oil right?
Hi Megan, vegetable or canola oil will work great!
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?
Hi Connie, Thanks! I hope you love the cookies as much as I do! Here’s a link to my favorite banana bread recipe: http://tastesbetterfromscratch.com/2010/06/our-favorite-banana-bread.html Let me know how you like them! 🙂
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.
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!
I have been Making this frosting for years. Boil for at least 2 minutes Cool very important then add sugar!! Good luck
I would love to carry these to a family gathering. Does the icing set so that I can stack them?
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!
Just joined. Anxious to see what’s on website
I bought half and half instead of whipping cream. Will that affect the frosting?
Hi Vicki, I think that will be find. You may just need to adjust the amount of powdered sugar you add to get the right consistency
TRYING THEM TONIGHT. C an’t wait
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!!!
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!
Parchment paper – Best thing EVER! Once I started using this, I won’t bake cookies without it. All cookies bake evenly and never stick. I also use it on the bottom of my cake pans if I’m baking a cake that I want to turn out. Cake comes out perfectly every time.
This recipe looks wonderful! Will definitely be making it soon.
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.
Hi Todd, I’ve never made a gluten free version, but you could try using oat, coconut, or rice flour as a substitute. Let me know if you try something that works!
I am sensitive to gluten and have found that rice flour is the best substitute for wheat flour. That goes for pasta as well…choose rice instead of white wheat flour. 🙂
Thanks so much for the great tip!