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.
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.
Sure, if it’s fresh pureed pumpkin it should work the same!
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!
These sound great…can I use butter instead of oil?
Hi Brenda, I haven’t ever made these with butter–If you want to try it, I might start by trying it with half butter/half oil…
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 !!
I made these but substituted the egg for 1/4 cup apple sauce. They turned out wonderful 🙂
Awesome! So glad you liked them!
Could applesauce replace the egg? Or do you think they would be to soft.
Hi Crystal, I’ve never tried it but I think it may work ok…
I’m trying it now and will let you know 🙂 my nephew is really Allergic to eggs
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.
Hi Marie, the frosting will harden as it cools…and you don’t want it too thick. Let me know how you liked them in the end!
I am making these for my husband’s Squadron picnic tomorrow. They are AMAZING!! Not sure they are gonna make it to the picnic. =)
Thanks Ashley! So glad you liked them!
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!!!!!!
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!
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!
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!