Name: Pumpkin Cookies with Caramel Frosting Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup butter (softened); ½ cup sugar; ½ cup brown sugar; 1 egg; 1 teaspoon vanilla; 1 cup pumpkin puree; 1 teaspoon baking soda; 1 Tablespoon cinnamon; ½ teaspoon cloves; ½ teaspoon nutmeg; ½ teaspoon ginger; ½ teaspoon salt; 2 cups flour; 3 Tablespoon butter; ¼ cup heavy cream; ½ cup brown sugar; 1 teaspoon vanilla; 1 cup powdered sugar

Recipe Ingredient Notes

To make Pumpkin Cookies with Caramel Frosting, you will need the following ingredients:

1 cup butter softened

½ cup sugar

½ cup brown sugar

1 egg

1 teaspoon vanilla

1 cup pumpkin puree

1 teaspoon baking soda

1 Tablespoon cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

½ teaspoon ginger

½ teaspoon salt

2 cups flour

Frosting Ingredients

3 Tablespoons butter

¼ cup heavy cream

½ cup brown sugar

1 teaspoon vanilla

1 cup powdered sugar

How to Make Pumpkin Cookies with Caramel Frosting

Cookies Instructions

Preheat oven to 350℉.

In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin.

In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour.

Add to pumpkin mixture and mix well.

Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

Frosting Instructions

In a medium saucepan, combine butter, cream, and brown sugar over medium heat.

Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.

Cool then stir in powdered sugar. Add in more powdered sugar if your frosting is too runny.

Spread frosting over cooled cookies.

Storing Suggestions

Cookies are exceptionally easy to store and preserve quality.

Freezing Cookie Dough: Roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls with parchment paper between each layer in an airtight container. Store in the freezer for up to 3 months.

Baked Cookies: Once cookies have cooled completely, store unfrosted cookies in an airtight container on the counter for up to 4-6 days. To store baked, frosted cookies in the freezer, first freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, transfer them to a airtight container and store for up to 3 months.

Refrigerate Cookie Dough: Store unbaked cookie dough in an airtight container in the refrigerator for up to 4 days. Allow the dough to sit on the counter for an hour to soften before scooping.

Enjoy More Delicious Pumpkin Cookie Recipes

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

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Questions & Reviews

Lindsay says:

Oh, I would love to try this! I have got to make some neighbor gifts–this would be perfect!
Lacy in the Sky with Diapers says:

you girls are my heros!! Such a great idea for a blog!! 😉
Amanda Kuzak says:

Yum, these look so great. I am always making pumpkin muffins with frosting but these cookies would be a great way to switch it up!
Kristy says:

These look sooo delish! Gonna have to try these, I’ve never made pumpkin cookies before 🙂
Heather says:

These look amazing! I featured them at So Very Creative.
Mr Rocky Top says:

Very tasty! I added a dash of cinnamon on top for a little extra kick. Thanks for the share!
Anonymous says:

These are so good with raisins in them too.
Deone Lawlar says:

these cookies are wonderful!!! I made them and they took me back to my childhood.. A keeper for sure!!!
Renate says:

I made these yesterday and they are great. But my frosting did not turn out like the picture. Mine was more like a glaze. It was still good but would of liked it to have been more like the picture.
Pam says:

SOMEONE HELP, PLEASE! What size can of pumpkin. I have two different sizes in my cupboard, both labeled Libby’s. :O
Cyd says:

The recipe calls for 1 cup of canned pumpkin, so the small can will be plenty.
Pam says:

Try letting it get very much cooler before stirring in the powdered sugar.
Pam says:

THANK YOU!
Pam says:

Geesh, I could’ve sworn the first time I looked at it, it said “1 can of pumpkin” in this recipe.
Karen says:

Is it safe to leave these cookies at room temp once frosted (because of the cream in the frosting) I made these last night and intended to put in the fridge, but forgot!
Momma Cyd says:

They should be ok overnight. But much longer they are best kept in the fridge.
R says:

My cookies are like cakes and the frosting is a glaze. What could I have done wrong? 😭
Momma Cyd says:

You can thicken up your frosting with more powdered sugar. These cookies are definitely a different texture than a chocolate chip cookie. They are a little more cake like. Soft and moist – like an applesauce cookie or a pumpkin chocolate chip cookie.
StephR says:

Can you use pumpkin spice instead of the different spices? If so how much would I is? 1 1/2 tsp?
Momma Cyd says:

Pumpkin spice seasoning is a blend of these basic spices: ground cinnamon, ginger, nutmeg, and cloves. So that should help!
Karrie says:

Can these cookies be stored in freezer?
Momma Cyd says:

These cookies will freeze great in an airtight container in the freezer.