Pumpkin Cookies with Caramel Frosting

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Pumpkin Cookies with Caramel Frosting are unbelievably delicious! These are loaded with pumpkin and cinnamon spiced flavors, and the sweet caramel frosting finishes them off to perfection!

Pumpkin Cookies

These Pumpkin cookies with a sweet caramel frosting are unbelievably delicious! Loaded with pumpkin and cinnamon spiced flavor, and the caramel frosting is sweet and yummy. I’m speechless over how delicious these cookies are! 🙂

If there is any pumpkin recipe you make this fall, this is the one! Please trust me on this. These cookies are so soft, moist and loaded with pumpkin flavor. And the caramel frosting, oh that caramel frosting. It just makes them all the more amazing, and addicting… So watch out!

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5 from 1 vote

Pumpkin Cookies with Caramel Frosting

Incredible pumpkin spiced cookies with caramel frosting!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 30
Author Life in the Lofthouse



  • 1 cup salted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 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


  • 3 Tablespoons salted butter
  • 1/4 cup heavy cream
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1 cup powdered sugar


  • COOKIES: Preheat oven to 350° F. Grease two large cookie sheets with non-stick spray.
  • In a large bowl, cream butter and both sugars together until fluffy and combined. Slowly add the vanilla and egg. Beat until combined.
  • Beat in pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt. Beat until mixture is combined.
  • Drop by Tablespoons onto the prepared cookie sheets. Bake for 10 to 12 minutes. Remove from oven and let cool completely before 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. Once mixture has cooled, stir in vanilla and powdered sugar. Frost each cookie with frosting. Serve and enjoy!


* I use the 15 oz. can of pumpkin (NOT pumpkin pie filling) for this recipe. This recipe only requires one cup, so I freeze the leftover pumpkin for later use*



Pumpkin Cookies
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22 thoughts on “Pumpkin Cookies with Caramel Frosting

  1. 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?

      1. 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!

  2. I would use real pumpkin a little more work but we’ll worth it I also freeze enough pumpkin for use later on .

  3. 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!

    1. 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! 🙂

  4. 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

  5. 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?

  6. 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!

  7. 5 stars
    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.

  8. 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!

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