These Pumpkin Cookies with Caramel Frosting are soft, tender and taste amazing. They are a must-make this fall!
I can’t believe Thanksgiving is just a few days away, which may explain why I’ve been on a pumpkin kick lately. These Pumpkin Cookies with Caramel Frosting are amazing!
If you’re looking for a new dessert to add to your Thanksgiving table, I highly suggest making these pumpkin cookies.
Pumpkin is one of my favorite things about fall. I love any and all things pumpkin. These pumpkin cookies with caramel frosting are amazing. I have a hard time stopping at just one. It’s the frosting that does it for me. The cookies are yummy, but the frosting is what makes these beauties so incredibly hard to resist. I think even the non-pumpkin lovers might even have a hard time passing one of these up.
You could even leave the frosting off of these cookies and put chocolate chips in them. . . pumpkin and chocolate chips are like peanut butter and jelly.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- 3 tablespoons butter
- 1/3 cup heavy cream (plus more if needed for right consistency)
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup packed brown sugar
- Pinch of salt
- Preheat oven to 350 degrees. Line a cookie sheet with a silpat liner or parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the butter and sugars. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 18 minutes .Cool cookies, then frost (generously) with caramel frosting.
- 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.
- Add powdered sugar to cooled mixture and beat until smooth. (You may need to add more cream to get the right spreading consistency.)
- Spread frosting over cooled cookies.
I usually double the frosting recipe because I like lots of frosting on my cookies. If you’re not a frosting fanatic like me, then a single batches is just great.
- Category: Cookies
Recipe Source: Cookie recipe adapted slightly from AllRecipes.com