Caramel Frosted Pumpkin Cookies with Butterscotch Chips
Soft, spiced, and decadently sweet, these Caramel Frosted Pumpkin Cookies with Butterscotch Chips are the ultimate fall treat. Infused with pumpkin puree and warm autumn spices like cinnamon and nutmeg, these cookies are irresistibly moist and bursting with flavor. But what truly sets them apart is the gooey, golden combination of butterscotch chips baked right into the dough and the luscious homemade caramel frosting spread on top. Perfectly balanced between sweet and spiced, these cookies are a crowd-pleasing dessert for any autumn gathering. Quick and easy to make in just over 30 minutes, they're as beautiful as they are delicious, making them perfect for snacking, gifting, or holiday celebrations.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup butterscotch chips
- 10 pieces caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the pumpkin puree, egg, and vanilla extract until smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the butterscotch chips gently with a spatula.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
To make the caramel frosting, melt the caramel candies with the heavy cream in a small saucepan over low heat, stirring constantly until smooth.
Remove the caramel mixture from the heat and whisk in the powdered sugar until no lumps remain and the frosting has a spreadable consistency.
Once the cookies have cooled completely, spread the caramel frosting over each cookie using a small offset spatula or the back of a spoon.
Let the frosting set for 10-15 minutes before serving. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 3673 mg | 160% | |
| Total Carbohydrate | 899.6 g | 327% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 597.3 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 505 mg | 39% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1347 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
