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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.
I found this recipe 12 days ago. Since then I have made this 4 times! I love this cookie. It is so light and perfect. The first time I made them I followed the recipe. The second time I made the frosting more of a glaze by adding more butter and cream. The third time I made a salted caramel drizzle. All were wonderful, but I loved the glaze and it is now a staple in my cookie book.
Everyone loved them!
Excellent recipe
I wish I can post a photo
Love, love, love these delightful cookies. Thank you for solving the mystery about storing pumpkin cookies – these do freeze really well. We’ve re-purposed them into Whoopie Pies and Jumbo Cupcakes as well! This recipe is a winner.
https://www.preheatedpodcast.com/episode-97-5-october-bonus-blue-ribbons/
Loved these!!
Can you please indicate how many cookies you get in one batch? I need to make a bunch for my work, but I need to know how many batches I need to make. Thanks!
This recipe makes about 2 dozen cookies!
These tasted so good!!! Probably some of the best cookies I’ve ever made! But what you would recommend is the best way to store them and how long do they store?
Thanks so much for the recipe!!!
Hi CJ, I’m so happy you liked them so much! I’d recommend freezing them–they don’t store super well at room temperature because they sweat…but they freeze great!
These look amazing and I have all the ingredients to make them – my question is. . . does the frosting harden. I always take batches into the office and if the frosting doesn’t harden it is harder to stack them for carrying. Thanks for the recipes – I can’t wait to make them
Hi Joey, The frosting is fairly soft. I might suggest freezing them, and then stacking them when they’re frozen and transporting them that way. Then you could unstack them and allow them to thaw, which would only take a few minutes!
I’m getting ready to make these cookies. I need to know ASAP if I can double this recipe. They sound so good. Please let me know as soon as you can. Thanks
Hi Chryl, you can definitely double the recipe! Yum!
Thanksgiving was just yesterday and I have left over canned pumpkin, about 1/4 C of heavy cream and everything else I need for these cookies. A co-worker just mentioned her favorite flavors are pumpkin and caramel…what a stroke of luck that I came upon your website and found the PERFECT recipe for cookies to give her. I always bake from scratch – there is nothing in the world better than that. I can’t even look at a box of cake mix and feel anything but ill…ha ha ha 😀 Thank you for being here – I will be looking at more of your recipes and trying them I am sure. I am with you – bring on the fall baking!
Thanks Lauren!!
Thanks Terry–that is a perfect coincidence! I have no doubt your Co-Worker will LOVE them! Happy baking, and I do hope you come back!