Pumpkin Cookies with Caramel Frosting
Bake these easy Pumpkin Cookies with Caramel Frosting. They are soft, spiced, and filled with all the cozy flavors of fall in every bite.
I truly adore the fall season. The colors, the recipes, and the fall flavors are always welcome here in the Lofthouse. When it starts to get cooler outside you can guarantee that my oven is on at some point during a crisp fall day. And it is quite possible that it’s these Pumpkin Cookies with Caramel Frosting baking away. They are the perfect balance of sweet, spice, and rich flavors. The homemade caramel frosting is simple to make, and it’s so good you’ll be finding other cookies to frost it with. Not only are these satisfactory, but they can be ready to enjoy in just one hour!
Be sure to check out my other top-loved fall cookie recipes: Pumpkin Chocolate Chip Cookies, Pumpkin Cookies with Maple Cream Frosting, and my Pumpkin S’mores Cookies.
PUMPKIN COOKIES WITH CARAMEL FROSTING
The batter for the cookies themselves is a very simple mixture that is elevated with the addition of cinnamon, spice, and of course pumpkin itself! Baked until perfectly soft and chewy you could serve these cookies without the frosting. But why not make something good into something great! That’s where the simple to make caramel frosting comes into play. Once all the cookies are cooled give each one a generous layer of this frosting for a rich, warm, and pumpkin spiced treat. If you’re looking for the ultimate fall cookie recipe to save for later, you just found it!
Find my expert tips on how to make these pumpkin caramel cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love These Pumpkin Cookies with Caramel Frosting:
- Easy-To-Make: Simple ingredients and step-by-step instructions make this recipe perfect for beginner and experienced bakers alike.
- Soft & Fluffy: The pumpkin puree keeps these cookies light, moist, and tender.
- Warm Fall Spices: Cinnamon and pumpkin pie spice bring out all the cozy autumn flavors in every bite.
- Decadent Caramel Frosting: A creamy, buttery caramel topping takes these cookies to the next level of indulgence.
- Perfect For Fall Gatherings: Whether it’s Thanksgiving, Halloween, or just a crisp autumn day, these cookies are a crowd-pleaser.
Ingredients
Pumpkin Cookies
- 1 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Caramel Frosting
- 3 Tablespoons salted butter
- 1/4 cup heavy cream
- 1/2 cup light brown sugar
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
For The Pumpkin Cookies
Preheat the oven to 375° F. Grease two large cookie sheets with non-stick spray.
In a large bowl, cream butter and both sugars together until fluffy and combined. Stir in the vanilla and egg.
Mix in pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt. Mix until combined.
Scoop dough with a small cookie scoop (about 2 Tablespoons worth of dough) onto the prepared cookie sheets. Bake for 12 minutes. Remove from the oven and let cool completely before frosting.
For The Caramel Frosting
Heat butter, heavy cream and brown sugar in a small saucepan over medium heat. Stir until mixture comes to a rolling boil. Remove from heat and let cool for 10 minutes.
Stir in vanilla and powdered sugar. Frost each cookie with 1 Tablespoon of frosting. Serve and enjoy!
Servings
30 perfectly sized cookies come out of each batch. If you are hosting a large fall party this year, this is a great one to make. It can be easily doubled or tripled for everyone to enjoy plenty of cookies.
Storage and Reheating
Store frosted Pumpkin Cookies with Caramel Frosting in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days (bring to room temperature before serving for the best texture). For longer storage, freeze unfrosted cookies for up to 2 months or frosted cookies for up to 1 month, separating layers with parchment paper to prevent sticking. To reheat, microwave unfrosted cookies for 8–10 seconds or frosted cookies for just 5 seconds so the caramel topping doesn’t melt.
Holly’s Tips for the Best Pumpkin Cookies with Caramel Frosting:
- Use Pure Pumpkin Puree: Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Don’t Overmix: Once the flour is added, mix just until combined. Overmixing the dough can make the cookies tough instead of soft and fluffy.
- Chill The Dough If It’s Sticky: If your cookie dough feels too soft to scoop, pop it in the fridge for 20–30 minutes for easier handling.
- Bake Just Until Set: These cookies should be soft, not crispy. Remove them from the oven when the edges are set and the tops look slightly puffed.
- Cool Completely Before Frosting: If the cookies are warm, the caramel frosting will melt and slide off. Let them cool to room temperature first.
- Frost Generously: These cookies are delicious on their own, but the caramel frosting really makes them shine. Spread a thick layer for the best flavor.
- Sugar, Spice, & Everything Nice: Make these cookies sweeter by adding milk or white chocolate chips, butterscotch flavored chips, or even caramel baking chips to the cookie batter before baking. The options are limitless, but just know that each cookie is going to be ten times sweeter!
Frequently Asked Questions:
Yes! You can bake the cookies up to 2 days in advance and store them unfrosted in an airtight container at room temperature. Frost them just before serving for the freshest taste.
Yes! You can use cream cheese frosting, vanilla buttercream, or even a simple drizzle of melted chocolate if you prefer a different flavor. Check out my Pumpkin Cookies with Maple Cream Frosting while you’re at it!
Absolutely. If you prefer less cinnamon or pumpkin pie spice, feel free to reduce to taste. You can also add nutmeg or ginger for extra fall flavor.
To make these Pumpkin Cookies with Caramel Frosting gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend that contains a binding agent like xanthan or guar gum. Measure the flour carefully and consider chilling the dough slightly if it feels sticky. Bake as directed, checking a minute or two early for doneness. This ensures soft, tender cookies with the same delicious fall flavors and caramel frosting—perfect for anyone avoiding gluten.
Similar Recipes
Craving something similar? Try my Pumpkin Cookies with Maple Cream Frosting next!
Looking for a classic fall cookie recipe? My Pumpkin Chocolate Chip Cookies beat store-bought cookies any day!
In the mood for pumpkin and chocolate? My Pumpkin S’mores Cookies feature soft pumpkin cookies made with marshmallows, chocolate, and graham crackers.
Looking for something different? My White Chocolate Pumpkin Snickerdoodles are an explosion of sweetness from the white chocolate chips to the cinnamon sugar dusting.
Searching for something to serve at your next fall party? These Pumpkin Whoopie Pies feature two soft pumpkin cookies on the outside with a delicious cream cheese frosting center. Yummy!
Have you made this Pumpkin Cookies with Caramel Frosting recipe? 🎃
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCookies #CaramelFrosting #LifeInTheLofthouse
Pumpkin Cookies with Caramel Frosting
Ingredients
Pumpkin Cookies
- 1 cup salted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Caramel Frosting
- 3 Tablespoons salted butter
- 1/4 cup heavy cream
- 1/2 cup light brown sugar
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
For The Pumpkin Cookies
- Preheat oven to 375° F. Grease two large cookie sheets with non-stick spray.
- In a large bowl, cream butter and both sugars together until fluffy and combined. Stir in the vanilla and egg.
- Mix in pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt. Mix until combined.
- Scoop dough with a small cookie scoop (2 Tablespoons worth of dough) onto the prepared cookie sheets. Bake for 12 minutes. Remove from oven and let cool completely before frosting.
For The Caramel Frosting
- Heat butter, heavy cream and brown sugar in a small saucepan over medium heat. Stir until mixture comes to a rolling boil. Remove from heat and let cool for 10 minutes. Stir in vanilla and powdered sugar. Frost each cookie with 1 Tablespoon of frosting. Serve and enjoy!
Notes
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These look amazing. Pumpkin cookies are one of my favorites. Will be making! Thanks 🙂
Hello Holly
These Pumpkin Cookies look amazing ; I can’t wait to try them! 🙂
Your Pumpkin Cookie recipe has me thinking of Thanksgiving and has inspired an idea. Do you think the Caramel Frosting could also be used to top a Pumpkin Bundt Cake?
Yes! This frosting would be delicious on a cake! 🙂
Holly these are DA BOMB. Found your recipe at midnight last night and by 1 am I had pumpkin cookies with this delish frosting. For sure will be making some of these for Christmas gifts. Thank U I love pumpkin!
Yay! Glad you loved them, Jodie 🙂
what size can pumpkin puree please…
I use the 15 oz. can, but as recipe states you only need 1 cup so I freeze the leftover pumpkin from the can 🙂
Thank you…I think I need new glassed 🙂
I would use real pumpkin a little more work but we’ll worth it I also freeze enough pumpkin for use later on .
Hi, for the pumpkin puree, does it have to be from a can? Or can I make it at home? Can I roast butternut squash in the oven and puree it in a blender? would it be the same? Thank you!
I’ve only tried canned pumpkin. I would imagine the homemade stuff would be even better, but again, I’ve never tried it. Please let us know if you do! 🙂
made the cookies today had to cook them longer, would have liked to know the nutrition values, I added raisins coconut and nuts delicious, thx for sh5
Can you freeze them?
Hi I will try them out for Christmas.
These sound yummy! Does the frosting dry hard enough for the cookies to be stacked with wax paper in between without making a big mess?
This was the second pumpkin cookie recipe I’ve tried this month, they are wonderful!! Frosting is great too, I didn’t have heavy cream, so I used whole milk with an extra tbls of butter. I added a few choc chips and pecans to a small amount of dough, the last 8 cookies. They were good too, great recipe!
Did you use light or dark brown sugar?
Light brown sugar 🙂
I made these today and they are super moist and delicious! I didn’t have heavy cream for the icing so I used what I always have on hand, which is fat free milk, then I added an extra tablespoon of butter and about a teaspoon of cornstarch. The cornstarch got a little lumpy and I don’t even know if I would have really needed it. Probably could have just added a little more powdered sugar if necessary but it turned out perfect.
Light brown or dark brown sugar?
Light brown 🙂
I have made this recipe eight times and have given them as gifts. Everyone has told me that they are the best cookies that they have ever eaten! Thanks for posting it and it is now my go to recipe when I want to give a box of cookies. Thanks!
I have made these cookies many times and they are delicious!
Always a hit! Im making them again today. Cant wait!
These cookies are addictive. Neither my husband of I are pumpkin fans, but I had leftover canned pumpkin and made these cookies. It’s like eating pumpkin pie without the crust.