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+ servings

Caramel Frosted Pumpkin Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Servings 3 dozen


  • 2 sticks 1 cup of room temperature butter
  • 2/3 cups of firmly packed golden brown sugar
  • 1/3 cup of granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons of pure vanilla extract
  • 1 cup of 100% pure pumpkin puree not pumpkin pie mix
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of pumpkin pie spice
  • 1 1/2 teaspoons of ground cinnamon
  • 3/4 teaspoon of salt
  • For the caramel frosting
  • 4 tablespoons of butter
  • 3 tablespoons of heavy cream plus more if needed
  • 1/2 cup of firmly packed golden brown sugar
  • pinch of salt
  • 1 1/2 teaspoons vanilla extract
  • 1 cup of powdered sugar sifted plus more if needed


  1. Preheat oven to 350 degrees and line baking sheets with Silpat or parchment paper.
  2. In the bowl of a stand mixer, cream together butter, brown sugar and white sugar until fluffy.
  3. Add egg and vanilla extract and continue mixing until combined.
  4. Add pumpkin and mix just until smooth.
  5. In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt.
  6. Slowly add flour mixture into pumpkin mixture just until combined.
  7. Use a medium cookie scoop to scoop cookie dough onto baking sheets. Dough will be very soft.
  8. Bake cookie for about 10 minutes.
  9. While cookies are cooling, prepare frosting.
  10. In a small saucepan, melt together butter, heavy cream, brown sugar and salt.
  11. Whisk over medium heat until mixture comes to a boil.
  12. Let caramel mixture boil for about 2 minutes.
  13. Remove from heat and let cool for about one minute.
  14. In a separate bowl, whisk together caramel, sifted powdered sugar and vanilla extract and stir until smooth.
  15. Frost cookies by spooning caramel frosting onto cookies.
  16. For thicker frosting, adjust amount of powdered sugar and heavy cream as needed.