Pumpkin Cookies with Caramel Frosting

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 caramel-pumpkin-Pic-LifeintheLofthouse   Oh my goodness. These cookies. Pumpkin cookies with a sweet caramel frosting. They are unbelievable! Loaded with pumpkin and cinnamon spiced flavor, and the caramel frosting… Oh help me now! I’m literally 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!


5.0 from 1 reviews
Pumpkin Cookies with Caramel Frosting
Prep time
Cook time
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Incredible pumpkin spiced cookies with caramel frosting!
Serves: 30
  • 1 cup butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 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
  • ½ teaspoon salt
  • 3 Tablespoons butter
  • ¼ cup heavy cream
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  1. Preheat oven to 350° F. Grease 2 large cookie sheets with non-stick spray.
  2. In a large bowl, cream butter and both sugars together until fluffy and combined. Slowly add the vanilla and egg. Beat until combined.
  3. Beat in pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt. Beat until mixture is combined.
  4. Drop by Tablespoons onto the prepared cookie sheets. Bake for 10 to 12 minutes. Remove from oven and let cool completely before frosting.
  1. 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*





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19 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. 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! 🙂

  3. 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

  4. 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?

  5. 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!

  6. 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.

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