Pumpkin Cookies With Caramel Frosting Recipe

I love making these Pumpkin Cookies because they capture the essence of autumn in every bite. The blend of spices and pumpkin puree creates a rich, inviting flavor, elevated by a luscious caramel frosting. Each cookie reminds me of cherished seasonal moments while inviting a sense of sweet indulgence.

Ever since I first tried these Pumpkin Cookies With Caramel Frosting, I just can’t get enough of them. I was experimenting one day with a blend of spices like 1 teaspoon ground cinnamon and 1/2 teaspoon ground ginger and ended up with a cookie that’s both unique and totally addictive.

I mixed in 2 cups all-purpose flour with a pinch of salt and 1/2 teaspoon baking soda to balance all the flavors. The real magic happens when you fold in the pumpkin puree and softened 1/2 cup unsalted butter; the cookies turn out super tender and full of flavor.

And then the caramel frosting kicks it up a notch with its own cast of characters – 1/2 cup butter, 1 cup packed brown sugar, a splash of heavy cream and a hint of vanilla extract. I promise these cookies are anything but ordinary.

Give them a try if you’re looking for something different and irresistible!

Why I Like this Recipe

I love this recipe because:
1. I adore the blend of warm spices that instantly remind me of cozy autumn days.
2. The pumpkin gives the cookies a moist and rich flavor that’s totally unique.
3. I really appreciate how the caramel frosting adds a sweet twist that makes every bite extra special.
4. Baking these cookies makes me feel creative and nostalgic at the same time.

Pumpkin Cookies with Caramel Frosting: these cookies are seriously my ultimate fav treat. They’re super yummy and literally melt in your mouth, leaving this awesome mix of spicy pumpkin flavor and sweet caramel that’s just outta this world. I love how every bite feels like a little taste of home, and they’re perfect for any time youre lookin for a treat that’s both unique and comforting. Try em out if youre in the mood for something different and delicious!

Ingredients

• All-purpose flour is a carbohydrate source which gives structure and form to our cookies
• Pumpkin puree is loaded with fiber, vitamins, and natural moisture making them healthier
• Unsalted butter adds rich flavor and creaminess, balancing the spices perfectly
• Granulated sugar ensures a sweet taste and helps to create a crisp cookie edge
• Brown sugar brings a deep caramel flavor and moist texture especially in the frosting
• Egg improves binder properties, adding protein and structure to each cookie
• Vanilla extract adds a subtle aroma enhancing overall flavor harmony

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger (you can use a little extra if you like)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter (softened, one for the cookies)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup pumpkin puree (make sure its real pumpkin not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• For the caramel frosting: 1/2 cup unsalted butter
• For the caramel frosting: 1 cup packed brown sugar
• For the caramel frosting: 1/4 cup heavy cream
• For the caramel frosting: 1/2 teaspoon vanilla extract
• For the caramel frosting: a pinch of salt

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

3. In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until it’s light and fluffy.

4. Add 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract to the butter mixture and mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients and stir until everything is just mixed, dont over mix it.

6. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for about 12-15 minutes or until the edges start to firm up; then let them cool completely on a wire rack.

8. For the caramel frosting, melt 1/2 cup unsalted butter in a small saucepan over medium heat.

9. Stir in 1 cup packed brown sugar, 1/4 cup heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt, then let it cook while stirring constantly until it thickens slightly.

10. Once the cookies are fully cooled, drizzle or spread the warming caramel frosting over them and enjoy these melt-in-your-mouth treats!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Hand mixer or stand mixer
7. Measuring cups and spoons
8. Spatula or wooden spoon
9. Small saucepan
10. Whisk or spoon for stirring caramel
11. Wire rack for cooling cookies

FAQ

Pumpkin Cookies With Caramel Frosting Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can try using whole wheat flour. It might make your cookies a bit denser so you may need to adjust the liquid.
• You can swap out unsalted butter with coconut oil or margarine. Just remember that this can change the flavor a tad.
• If you can’t get real pumpkin puree, you could use butternut squash puree. The taste is a bit sweeter so be get ready for a slight flavor twist.
• For heavy cream, heavy whipping cream or even evaporated milk will do the trick. They are a bit lighter but will still give you that smooth caramel finish.

Pro Tips

1. Make sure youre using real pumpkin puree not that canned pie filling stuff cause that really makes a difference in how your cookies taste and feel.
2. Try not to overmix your dough once you add the dry ingredients. Mixing too much can lead to tough cookies so stir it just enough til everything comes together.
3. When you’re making the caramel frosting, keep the heat on medium and stir constantly. If you let it get too hot you might burn the sugars and end up with a bitter taste.
4. It helps to let your cookies cool completely before drizzling on the frosting since a warm cookie can make the caramel run off too fast, leaving less on the cookie.