Pumpkin Cookies with Caramel Frosting are soft, spiced, and topped with buttery sweetness. These cozy treats are simple to make, full of flavor, and always a hit at Thanksgiving gatherings. When you crave a warm seasonal dessert, Pumpkin Cookies with Caramel Frosting deliver the perfect bite.
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Why These Pumpkin Cookies with Caramel Frosting Are So Delicious
Pumpkin Cookies with Caramel Frosting bring together the best of fall baking. The cookies are light, fluffy, and cake-like, packed with cinnamon and pumpkin flavor. Each bite feels comforting, almost like a little pumpkin spice cloud.
The caramel frosting adds rich sweetness with a buttery, brown sugar base. It sets with a glossy finish but stays soft when you bite in. Together, the spiced cookie and sweet frosting create a balance that feels both nostalgic and festive.
This combination makes Pumpkin Cookies with Caramel Frosting stand out on the Thanksgiving dessert table. They’re indulgent but not too heavy, which means you can enjoy one even after a big meal. Paired with coffee or tea, they quickly become everyone’s seasonal favorite.
Ingredients You’ll Need
To make Pumpkin Cookies with Caramel Frosting, you’ll need canned pumpkin, flour, sugar, oil, egg, and warm spices for the dough. For the caramel frosting, you’ll use butter, brown sugar, milk, and powdered sugar. These simple pantry staples come together to create a dessert that tastes bakery-worthy without the fuss.
Step-by-Step Instructions
Make the Pumpkin Cookie Dough
Start by whisking canned pumpkin, sugar, oil, and egg until smooth. In another bowl, mix flour, baking powder, cinnamon, and salt. Dissolve baking soda in a teaspoon of milk and stir it into the wet mixture. Then add the dry ingredients and vanilla. The dough should be thick and scoopable. If it feels sticky, let it rest for a few minutes so the flour absorbs moisture.
Bake the Cookies
Preheat your oven to 350°F. Drop spoonfuls of dough onto a lined baking sheet, leaving space for spreading. Bake for 10–12 minutes until the edges look lightly golden. The centers should be soft but set. A gentle press with your finger should spring back. Be careful not to overbake, as the cookies dry out quickly.
Prepare the Caramel Frosting
In a saucepan, melt butter over medium heat. Stir in brown sugar and milk. Let it boil for 2 minutes while stirring constantly. Remove from heat and allow it to cool slightly. Whisk in powdered sugar until smooth and spreadable. If the frosting thickens too fast, stir in a little more milk to loosen it.
Frost and Finish
Spread the frosting on the cookies while they’re still slightly warm. Work quickly, since caramel frosting sets fast. If it hardens in the bowl, warm it gently and stir again. The cookies should look shiny with a soft caramel layer on top. Pumpkin Cookies with Caramel Frosting taste their best when served fresh on the same day.
Recipe Tips & Storage
Pumpkin Cookies with Caramel Frosting set quickly, so it helps to frost in small batches. If your frosting stiffens too much, reheat it gently on the stove. For best texture, frost cookies while they’re still a little warm.
Store cookies in an airtight container for up to three days, though they’re best within the first 24 hours. If you want to make them ahead, freeze unfrosted cookies in a sealed bag. When ready, thaw and frost before serving. This makes Pumpkin Cookies with Caramel Frosting a practical choice for busy Thanksgiving schedules.
Recipe Variations
For a twist, swap the caramel frosting for cream cheese frosting, which adds tangy balance to the pumpkin spice. Another option is stirring chocolate chips into the dough for extra richness.
You can also use pumpkin pie spice instead of just cinnamon for a more complex flavor. For fun, drizzle melted white chocolate over the caramel layer. Each variation keeps the base recipe cozy but gives Pumpkin Cookies with Caramel Frosting a fresh spin.
Other recipes you may enjoy
- Creamy Pumpkin Pasta for Cozy Autumn Dinners
- The Best Pumpkin Cheesecake Bars Ever
- Buttery Herb Stuffing for the Ultimate Thanksgiving Side
Conclusion or Final Thoughts
Pumpkin Cookies with Caramel Frosting are more than just another fall dessert. They’re soft, spiced, and topped with a caramel layer that feels both comforting and festive. With easy steps and everyday ingredients, this recipe works for bakers of any level.
Make a batch of Pumpkin Cookies with Caramel Frosting this Thanksgiving, and you’ll have a dessert that guests remember. Whether served with coffee, tea, or alongside classic holiday pies, these cookies are sure to bring joy to your table. For even more festive baking ideas, visit my Pinterest collection.
Pumpkin Cookies with Caramel Frosting
Equipment
- Mixing bowls
- Whisk
- Baking sheets
- Saucepan
- Wooden spoon or spatula
Ingredients
- 1 cup canned pumpkin
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 1 ½ cups powdered sugar
- ¼ cup butter
- ½ cup packed brown sugar
- 3 tablespoons milk
Instructions
- Mix pumpkin, sugar, oil, and egg until smooth. In another bowl, whisk flour, baking powder, cinnamon, and salt. Dissolve baking soda in milk and add it to the wet mixture. Stir in flour mixture and vanilla until combined.
- Drop spoonfuls of dough onto lined baking sheets. Bake at 350°F for 10–12 minutes until edges are lightly browned and centers spring back when touched.
- In a saucepan, melt butter. Stir in brown sugar and milk. Boil for 2 minutes while stirring. Remove from heat, let cool slightly, then whisk in powdered sugar until smooth.
- Spread frosting over slightly warm cookies. Work quickly as frosting sets fast. Reheat gently if needed.
