Pumpkin Cookies with Caramel Frosting
Melt in your mouth soft pumpkin cookies with caramel icing. The pumpkin and cinnamon flavors are the perfect match with the rich, sweet caramel frosting.
Ingredients
Cookies
- 1 cup unsalted butter , softened
- ⅔ cup light brown sugar , packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon fine sea salt or table salt
Caramel Icing
- ¼ cup butter
- 3 Tablespoons heavy cream , plus more if needed
- ½ cup light brown sugar , packed
- 1 cup powdered sugar , sifted
- 1 ½ teaspoons vanilla extract
- Pinch salt
Instructions
Cookies
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, cream 1 cup unsalted butter, 2/3 cup light brown sugar, and 1/3 cup sugar together with an electric mixer. Add one egg and 1 1/2 teaspoons vanilla and beat until combined. Mix in 1 cup pumpkin until smooth.
- In a separate large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 1/2 teaspoons cinnamon, and 3/4 teaspoon salt. Whisk in the pumpkin mixture until just combined.
- Using a medium cookie scoop or large spoon, scoop the cookie dough onto the baking sheet. Bake 10 minutes, or until a toothpick inserted into the center comes out clean. Let cool 2 minutes before transferring to a cooling rack.
Caramel Icing
- In a small saucepan, combine the 1/4 cup unsalted butter, 3 Tablespoons heavy cream, and 1/2 cup brown sugar over medium-heat. Whisk until it comes to a boil. Boil 1 minute then remove immediately from the heat.
- Carefully pour into a medium-sized bowl and let cool slightly. Stir in 1 1/2 teaspoons vanilla and 1 cup powdered sugar until smooth. Dip or frost the cookies immediately, as the frosting will begin to harden. Return cookies to the cooling rack until the frosting has hardened.
Notes
Cream cheese frosting tastes great on top of these cookies as well.
You can also make some of them without the frosting and stir chocolate chips into the dough before baking.
Freezer instructions: Let cookies cool completely and then place in a covered container. Freeze up to 3 months. Remove 1 to 2 hours before ready to serve.
Storage: Store in covered container for up to 3 days.
Nutrition
Serving: 1cookie, Calories: 139kcal, Carbohydrates: 18g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 24mg, Sodium: 85mg, Potassium: 38mg, Fiber: 0.4g, Sugar: 12g, Vitamin A: 1283IU, Vitamin C: 0.3mg, Calcium: 14mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
