Go Back
alt=" "

Pumpkin Cookies with Caramel Frosting

Yield: 24 Cookies (2-3 dozen depending on size)
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Ingredients

Cookies:

  • 1 cup (227 g) butter, softened
  • ½ cup (106 g) granulated sugar
  • ½ cup (106 g) packed light brown sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 2 cups (284 g) all-purpose flour

Frosting:

  • 3 tablespoons (43 g) butter
  • ¼ cup heavy cream
  • ½ cup (106 g) packed light brown sugar
  • Pinch of salt
  • 2 cups (228 g) powdered sugar
  • 1 teaspoon vanilla

Instructions 

  • Preheat the oven to 350 degrees F. In a large bowl, cream together butter and sugars for the cookies. Add the eggs and vanilla and mix well. Stir in the pumpkin.
  • In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add the dry mixture to the pumpkin batter and mix until combined.
  • Drop the dough by large tablespoonfuls onto a lightly greased (or lined with parchment or silpat) cookie sheet. Bake for 10-12 minutes.
  • For the frosting, in a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil.
  • Remove from the heat and stir in 1 cup powdered sugar and the vanilla. Let the frosting cool to room temperature and stir in the remaining 1 cup powdered sugar. Spread the frosting over the cooled cookies.