5 from 10 votes
Pumpkin Cookies with Caramel Frosting
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins

Soft and cake-like pumpkin cookies topped with a delicious caramel frosting.

Course: Dessert
Cuisine: American
Keyword: best pumpkin cookies, frosted pumpkin cookies
Unit: cup, large, Tablespoon, teaspoon
Servings: 24 cookies
Calories: 196 kcal
Author: Lauren Allen
  • 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
  1. With an electric mixer, beat together sugar and oil. 

  2. Add egg, milk, canned pumpkin and vanilla and blend well. 

  3. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients and mix, just until incorporated. 

  4. 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
  1. 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. 

  2. 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.) 

  3. Spread the frosting over the cooled cookies.

Recipe Video