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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
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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.
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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 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??
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.
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!!!!
Thanks Kristi! So glad you liked them 🙂
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 🙂
Hahaha thanks Jessica! They are the best aren’t they!! Thanks for commenting 🙂
Do these cookies still taste good without the frosting? I hope so!
Hi Summer, they definitely still taste amazing without the frosting! I like to add chocolate chips!
I just made these and they’re as wonderfully delicious as they look. Very filling. How do you store them?
Thanks Kellee, I’m so glad you liked them! Store them in an airtight container. Room temp is fine
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!!
i just made these and they are delicious. My husband who doesn’t like anything loves them.
I used homemade pumpkin puree. The batter seemed runny? Hope they turn out OK!
The batter shouldn’t be runny…it should be kind of thick and sticky
Loved these cookies, but our batter was
Runny as well. Any ideas what to do?
How runny was it? My batter is pretty thin–a little thicker consistency then cake batter…
so so so so yummy ^_^ my parents and i loved them! i can’t wait for my brothers to come home tomorrow to try them 🙂
Is pumpkin puree the same as a can of pumpkin pie filling?
Hi Wendy, they’re not the same–pumpkin pie filling usually has spices added to it. Pumpkin puree is just pure pumpkin with nothing added. Hope that helps 🙂