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Pumpkin Cookies with Caramel Frosting

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  • Author:
  • Total Time: 18 minutes


Units Scale


  • 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



  1. Preheat oven to 350 degrees. Line a cookie sheet with a silpat liner or parchment paper.
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  3. 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.
  4. Bake for 15 to 18 minutes .Cool cookies, then frost (generously) with caramel frosting.


  1. 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.
  2. Add powdered sugar to cooled mixture and beat until smooth.  (You may need to add more cream to get the right spreading consistency.)
  3. 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 batch is just great.

  • Cook Time: 18 minutes
  • Category: Cookies