Pumpkin Cookies With Caramel Frosting Recipe

I always look forward to making these Pumpkin Cookies with Caramel Frosting. I blend all-purpose flour with pumpkin pie spice and pumpkin puree to create a delicate base. Then, rich unsalted butter, light brown sugar, and a drizzle of caramel sauce finish the cookies perfectly. Every bite is a delightful surprise.

I’m excited to share my Pumpkin Cookies With Caramel Frosting recipe with you. This recipe is totally my all time FAVORITE, and it brings an unexpected twist to classic pumpkin treats.

I start by mixing together 2 1/2 cups all-purpose flour, baking soda, baking powder, salt and a generous amount of pumpkin pie spice with my unsalted butter and vegetable oil. Then I add in granulated sugar, light brown sugar, an egg, pumpkin puree and a splash of vanilla extract to form a smooth dough.

What really makes these cookies stand out though is the caramel frosting made from unsalted butter, packed brown sugar, heavy cream, a dash of salt and two tablespoons of caramel sauce. I know it may sound a bit risky but this recipe is a fun take on low carb desserts and diy halloween treats.

Its soft texture and rich taste remind me of the best caramel cookies I’ve ever had. Enjoy!

Why I Like this Recipe

1. I love that the pumpkin flavor comes through really nicely and gives these cookies a cozy, homey vibe that makes me feel all warm inside.
2. The caramel frosting is so sweet and slightly buttery, it perfectly complements the spiced cookie base and makes every bite feel like a treat.
3. The recipe is pretty straightforward and fun to make so I like that it doesn’t require too many fancy steps or hard-to-find ingredients.
4. I appreciate the balance of textures – the soft, chewy cookie with that cool drizzle of caramel makes it an all-around delight.

I gotta say, these pumpkin cookies with caramel frosting are my absolute favorite treat ever, no joke! They’re loaded with flavors that remind me of fall and they totally melt in your mouth. I love how the pumpkin spice and caramel mix together into something really addicting, and honestly, every bite makes me feel like I’m celebrating a mini festival of flavors! #cookies #pumpkin #caramel

Ingredients

• 2 1/2 cups all-purpose flour: Gives cookies structure and carbohydrates for energy.
• 1 cup pumpkin puree: Gives rich fiber, moist texture and an earthy sweet flavor.
• 1/2 cup unsalted butter: Enhances richness and tender crumb with essential fat for flavor.
• 1 cup granulated sugar: Provides sweetness and helps with browning during baking.
• Caramel sauce in frosting: Gives velvety taste and extra sweetness to the cookies.
• Pumpkin pie spice: A warming blend that adds aromatic flavor and a hint of spice.
• 1/4 cup heavy cream: Contributes smooth texture and richness to boost caramel flavor.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

• 1/2 cup unsalted butter
• 2/3 cup packed brown sugar
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 2 tablespoons caramel sauce

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.

3. In a large bowl, beat 1/2 cup unsalted butter (softened), 1/2 cup vegetable oil, 1 cup granulated sugar, and 1/2 cup light brown sugar (packed) until creamy.

4. Add the egg, 1 cup pumpkin puree, and 1 teaspoon vanilla extract to the butter-sugar mixture and mix until well combined.

5. Slowly add the dry ingredients to the wet mixture and stir until just incorporated. Don’t overmix or the cookies might turn out tough.

6. Scoop rounded tablespoons of cookie dough onto the prepared baking sheet leaving a bit of space between each cookie.

7. Bake for 10-12 minutes or until the edges start to turn golden and the centers appear set. Let the cookies cool completely on a rack.

8. While the cookies are cooling, prepare the caramel frosting. In a small saucepan, melt 1/2 cup unsalted butter over medium heat.

9. Stir in 2/3 cup packed brown sugar, 1/4 cup heavy cream, 1/2 teaspoon salt, and 2 tablespoons caramel sauce. Keep stirring and let it simmer for about 3-4 minutes until it thickens slightly.

10. Allow the caramel frosting to cool a bit, then drizzle it generously over the cooled cookies. Enjoy these melt-in-your-mouth pumpkin cookies with caramel frosting!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. Medium bowl for mixing dry ingredients
5. Whisk
6. Large bowl for blending wet ingredients
7. Electric mixer or hand-beater
8. Measuring cups and spoons
9. Tablespoon scoop
10. Cooling rack
11. Small saucepan
12. Stove
13. Spoon for stirring the caramel frosting

FAQ

Pumpkin Cookies With Caramel Frosting Recipe Substitutions and Variations

• All-purpose flour – if you wanna change things up, you can use whole wheat flour at a 1:1 ratio for a nuttier taste
• Pumpkin puree – you can swap this for butternut squash puree which gives a similar texture and flavor
• Unsalted butter (in cookie batter) – try using coconut oil in equal amounts if you dont have butter or if you prefer a different flavor
• Vegetable oil – can be replaced with canola oil the same measure so your cookies still turn out moist
• Heavy cream (for the frosting) – if you dont have it, mix 3/4 cup whole milk and 1/4 cup melted butter to mimic heavy cream

Pro Tips

1. Make sure all your ingredients, especially the butter and pumpkin puree, are at room temperature. This helps them mix together way better and stops the cookies from turning out lumpy.

2. Be really careful not to overmix the dough once you add the dry ingredients. Overmixing can make the cookies tough, so stir just until you see no dry spots.

3. When making the caramel frosting, keep stirring constantly so it doesn’t burn. If it seems to thicken too fast, you can add a splash more cream to get the right consistency.

4. For a more even cookie bake, double-check your oven’s temperature with an oven thermometer. Ovens can run hotter or cooler than the dial says, and that could mess up your cookie texture.