Pumpkin Cookies with Caramel Frosting
Soft, spiced, and irresistibly sweet, these Pumpkin Cookies with Caramel Frosting are a cozy fall treat you won’t be able to resist. Infused with warm cinnamon and nutmeg, these pillowy pumpkin cookies are perfectly complemented by a rich, buttery caramel frosting that’s easy to make from scratch. With a tender crumb and a burst of seasonal flavor, they’re an ideal dessert for holiday gatherings, bake sales, or simply indulging with a cup of coffee. Ready in under 40 minutes and made with pantry staples like canned pumpkin puree and brown sugar, these cookies are a breeze to prepare. Whether you’re baking for a crowd or treating yourself, these frosted pumpkin cookies are sure to become your go-to autumn dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Packed light brown sugar
- 1 cup Canned pumpkin puree
- 1 Egg
- 2 teaspoons Vanilla extract
- 0.5 cup Unsalted butter for frosting
- 1 cup Packed light brown sugar for frosting
- 3 tablespoons Heavy cream
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract for frosting
- 1 pinch Salt for frosting
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Mix until combined. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops no longer look wet. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the caramel frosting, melt the butter in a medium saucepan over medium heat. Add the brown sugar and cream, stirring continuously until the mixture begins to boil. Allow to boil for 1 minute, then remove from the heat.
Stir in the vanilla extract and salt, then gradually whisk in the powdered sugar until smooth and thickened. If the frosting becomes too thick, add a splash of cream to loosen it.
Generously spread the caramel frosting over the cooled cookies using a butter knife or spatula.
Allow the frosting to set for about 15 minutes before serving. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
6009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 980.8 g | 357% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 728.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 492 mg | 38% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1424 mg | 30% | |
*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.
