Pumpkin Cookies with Caramel Frosting Recipe
Delight in these soft and flavorful Pumpkin Cookies topped with a rich, homemade Caramel Frosting. Perfectly spiced with cinnamon and enhanced by the creamy caramel topping, this easy-to-make recipe is a seasonal favorite that yields 24 cookies in about 37 minutes total.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Ingredients
- 1 cup granulated sugar
- 1/2 cup oil (vegetable or canola oil)
- 1 teaspoon milk
- 1 large egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Caramel Frosting Ingredients
- 3 Tablespoons butter
- 1/4 cup heavy whipping cream
- 1/2 cup light brown sugar, packed
- Pinch of salt
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Mix Sugar and Oil: Using an electric mixer, beat together the granulated sugar and oil until well combined to create the base of your cookie dough.
- Add Wet Ingredients: Incorporate the egg, milk, canned pumpkin, and vanilla extract into the sugar and oil mixture, blending thoroughly until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients and mix just until all is incorporated, avoiding overmixing.
- Prepare for Baking: Drop the cookie batter by spoonfuls onto a greased cookie sheet, spacing them evenly to allow spreading. Place the sheet in a preheated oven.
- Bake Cookies: Bake at 375°F (190°C) for 10 to 12 minutes, or until the cookies are set and lightly browned around the edges. Remove from the oven and allow cookies to cool completely on the sheet before frosting.
- Make Caramel Frosting: In a medium saucepan over medium heat, combine butter, heavy cream, brown sugar, and a pinch of salt. Stir constantly as the mixture cooks until it reaches a boil, ensuring everything is melted and smooth.
- Finish Frosting: Remove the saucepan from heat and stir in vanilla extract and 1 cup of powdered sugar. Let the frosting cool to room temperature, then gradually mix in enough additional powdered sugar from the remaining cup to achieve a spreadable frosting consistency.
- Frost Cookies: Spread the caramel frosting evenly over the cooled cookies. Allow the frosting to set before serving for best results.
Notes
- Ensure cookies are completely cool before frosting to prevent the frosting from melting.
- You can substitute the canned pumpkin with fresh pureed pumpkin if desired.
- For a dairy-free version, use plant-based butter and cream alternatives.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
