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.

Nutriscore Rating: 34/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3

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.

Step 4

Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Mix until combined. Scrape down the sides of the bowl as needed.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Generously spread the caramel frosting over the cooled cookies using a butter knife or spatula.

Step 11

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

Serving size	(1634.6g)

Amount per serving	% Daily Value*
Calories	6008.9

Total Fat 224.3g	0%
Saturated Fat 134.8g	0%
Polyunsaturated Fat 3.6g
Cholesterol 762.6mg	0%
Sodium 2678.7mg	0%
Total Carbohydrate 980.8g	0%
Dietary Fiber 17.4g	0%
Total Sugars 728.9g
Protein 41.8g	0%

Vitamin D 106.3IU	0%
Calcium 491.7mg	0%
Iron 20.7mg	0%
Potassium 1424.2mg	0%

*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.

Source of Calories

Fat: 33.0%

Protein: 2.7%

Carbs: 64.2%