Delish Pumpkin Cookies with Caramel Frosting

I made pumpkin cookies because fall told me to. These are soft, plush little spice pillows that taste like your favorite sweater smells—minus the laundry detergent. Then I slathered them with a lazy caramel frosting that’s dangerously spoonable. Are they a little over the top? Yes. Did I try to make a “healthier” version? Also yes, and we don’t talk about that batch. Make these when you want the vibe of pie without pretending you have the patience for pie.

My family tried to “help,” which is adorable. My husband measured the flour like he was burying treasure, and the kids got into a powdered sugar blizzard that looked like a low-budget snow machine. At one point I used a skillet that was obviously too small to brown the butter. Did I change pans? Absolutely not. I just leaned in, stirred aggressively, and whispered, “We’re doing great.” Everything still disappeared within ten minutes, even the misshapen cookies that looked like tiny topographical maps of failure.

Time-Saving Hacks

– Use canned pumpkin and don’t drain it like a swamp—just blot it with a paper towel. It’s weird, it works, we move on.
– Brown the butter in a too-small pan. Will it foam like a volcano? Yes. Will I change pans? No.
– Store-bought caramel sauce in the frosting if the clock is judging you. Add a pinch of salt and claim it’s “artisan.”
– Parchment paper on your baking sheets = no scrubbing. I love my cookies and I hate my sink.
– Chill the frosting in the freezer for 5 minutes if it’s runny. We’re not here to wait for butter to “soften gracefully.”
– Cookie scoop = identical cookies. Or use two spoons like a gremlin and call it rustic.

Serving Ideas

– Coffee, obviously. Or a maple latte if you like your beverages to have a personality.
– Warm them up and serve with vanilla ice cream, because we’re heroes.
– If the kids did laps around the couch: serve with wine. You deserve a medal and a nap.
– Plate them next to actual fruit so it looks balanced in photos. Eat the cookie first.

What to Serve It With

– A salty situation: sharp cheddar, apple slices, and toasted pecans. The sweet-salty drama is the whole show.
– Big brunch energy: scrambled eggs, crispy bacon, and these cookies as the “breakfast dessert” we all pretend isn’t a thing.
– Cozy drinks: hot cider with a cinnamon stick you’ll use for five seconds and then fish out with tongs.
– Movie night: bowl of popcorn and a plate of cookies. Salty, sweet, and zero plot holes.

✔Tips & Mistakes

– Use pumpkin puree, not pumpkin pie filling. One of these is a vegetable. The other is a sugar bomb wearing a disguise.
– Don’t overbake. Pull them when the tops look set and the edges barely think about turning gold. They finish on the sheet.
– If your frosting is grainy, your caramel/butter was too hot. Cool it down, whisk like you mean it, and add a splash of milk.
– Measure flour with the “fluff, spoon, level” method. Packing it in will give you cake pucks.
– Let cookies cool fully before frosting. I know patience is a scam, but melted frosting is a mood killer.
– A pinch of flaky salt on top makes you look like you know things.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: Unfrosted cookies keep 2–3 days in an airtight container.
– Fridge: Frosted cookies keep 4–5 days. Stack with parchment if you’re fancy (or just don’t want frosting transfer).
– Freezer: Freeze unfrosted cookies up to 2 months. Frosting can be frozen too—thaw and whisk back to life with a splash of cream.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 baking blend and add an extra tablespoon of milk if the dough feels stiff.
– Dairy-free: Make the frosting with coconut milk and vegan butter; it’s caramel with a tropical secret.
– Maple glaze instead of caramel: powdered sugar + maple syrup + milk until pourable. Weekend-level delicious on a Wednesday.
– Add-ins: chocolate chips, chopped pecans, or a handful of butterscotch chips if you like chaos.
– Spice tweak: more ginger for zing, more cinnamon for cozy, a whisper of cardamom if you’re feeling boutique bakery.
– Skip the frosting and dust with cinnamon sugar. It’s “deconstructed.” We love a shortcut with a fancy name.

Frequently Asked Questions

Delish Pumpkin Cookies with Caramel Frosting

Soft, cake-like pumpkin cookies spiced with cinnamon and topped with a silky brown-sugar caramel frosting. Perfect for fall gatherings and bake sales.

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Prep Time: 20 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 44 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon fine salt
• ▢ 1.5 teaspoon ground cinnamon
• ▢ 0.5 teaspoon ground ginger
• ▢ 0.25 teaspoon ground nutmeg
• ▢ 0.5 cup unsalted butter, softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup light brown sugar, packed
• ▢ 1 cup pure pumpkin puree
• ▢ 1 large egg
• ▢ 2 teaspoon vanilla extract
• ▢ 0.5 cup chopped pecans optional mix-in
• ▢ 0.5 cup unsalted butter caramel frosting
• ▢ 1 cup light brown sugar, packed caramel frosting
• ▢ 0.25 cup whole milk caramel frosting
• ▢ 1 teaspoon vanilla extract caramel frosting
• ▢ 2.5 cup powdered sugar caramel frosting
• ▢ 0.125 teaspoon fine salt caramel frosting

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Beat in egg, pumpkin puree, and vanilla until smooth.
• Add dry ingredients to wet and mix on low just until combined. Fold in pecans if using.
• Scoop dough in 1.5 tablespoon portions onto sheets, spacing about 2 inches apart.
• Bake 12 to 14 minutes until edges are set and tops look dry. Cool on sheets 5 minutes, then transfer to a rack to cool completely.
• For the caramel frosting: Melt butter in a saucepan over medium heat. Stir in brown sugar and cook, stirring, until bubbling; simmer 2 minutes.
• Whisk in milk and salt; bring back to a gentle simmer for 1 minute, then remove from heat and cool 5 minutes.
• Whisk in vanilla, then gradually beat in powdered sugar until smooth and spreadable. If too thick, add a splash of milk; if too thin, add more powdered sugar.
• Frost cooled cookies. Let set 20 minutes before serving. Optionally garnish with extra chopped pecans or flaky salt.

Notes

For the softest texture, do not overbake. The frosting sets as it cools—work quickly or keep it spreadable by whisking in a teaspoon of warm milk as needed.