Pumpkin Cookies with Caramel Frosting – Delicious Fall Treat

It was a chilly afternoon in late October when I pulled these Pumpkin Cookies with Caramel Frosting from the oven. The smell of cinnamon and pumpkin filled the whole kitchen. Before the cookies even cooled, little hands reached up to sneak a taste. I smiled, knowing this batch would disappear fast.

Why You’ll Love These Cookies

These Pumpkin Cookies with Caramel Frosting are everything cozy and sweet. Each batch delivers soft, pillowy texture and the rich, buttery topping that makes them unforgettable. The frosting? It’s buttery, rich, and just a little sticky — the kind that melts perfectly into each bite. They’re also super simple to make, which means you can whip them up even on a busy weekday. Whether you’re baking for Thanksgiving, a fall potluck, or just to warm up a rainy day, this recipe always hits the spot.

Ingredients You’ll Need

For the Pumpkin Cookies:

• 1 cup granulated sugar
• 1/2 cup 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

For the Caramel Frosting:

• 3 tablespoons butter
• 1/4 cup heavy whipping cream
• 1/2 cup packed light brown sugar
• Pinch of salt
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Making the Pumpkin Cookies

Start by preheating your oven to 375°F. Lightly grease a cookie sheet or line it with parchment paper for easier cleanup.

In a large bowl, beat together the sugar and oil using an electric mixer. The mixture will look grainy but that’s okay. Add in the egg, milk, canned pumpkin, and vanilla extract. Blend until smooth and creamy.

In a separate bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Slowly stir the dry ingredients into the wet mixture. Mix just until everything is combined. Don’t overmix — that’s the secret to soft cookies.

Drop the dough by spoonfuls onto your prepared cookie sheet. Leave a little space between each; they puff up rather than spread wide. Bake for 10 to 12 minutes until the tops feel set. Let them cool completely before frosting.

Preparing the Caramel Frosting

While the cookies are cooling, make the frosting. In a small saucepan, heat the butter, brown sugar, cream, and a pinch of salt over medium heat. Stir constantly and bring to a gentle boil.

Once it boils, take it off the heat and stir in the vanilla extract and 1 cup of powdered sugar. Let the mixture cool for a few minutes so it thickens slightly.

Add more powdered sugar, a bit at a time, until the frosting reaches a spreadable consistency. If it becomes too thick, just add a splash of cream.

Assembling the Cookies

Once your Pumpkin Cookies with Caramel Frosting are cool to the touch, spread a generous spoonful of frosting over each one. Let the frosting set slightly before stacking or storing these fall-favorite treats.

These cookies are best served fresh, but they hold up well when frozen. Just frost, freeze, and thaw whenever you’re ready to indulge.

Expert Tips & Notes

• Always let your cookies cool fully before frosting. Otherwise, the frosting will slide right off.
• If your frosting gets too thick to spread, rewarm it slightly or stir in a splash of cream.
• For storage, avoid room temperature. These cookies get sticky. Freeze them flat and store in layers with parchment paper.
• Reheat briefly in the microwave if you’d like them warm again.

FAQs

Nutrition Information (per cookie, approx.)

• Calories: 196 kcal
• Carbohydrates: 31 g
• Protein: 1 g
• Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 14 mg
• Sodium: 112 mg
• Potassium: 76 mg
• Sugar: 22 g
• Vitamin A: 1680 IU
• Vitamin C: 0.4 mg
• Calcium: 27 mg
• Iron: 0.7 mg

Pumpkin Cookies with Caramel Frosting Recipe

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More Such Recipes

If you love fall baking, you might also enjoy my Fall Pumpkin Spice Roll Cake with Creamy Filling, or this Creamy Pumpkin Pasta for Cozy Weeknight Dinners.

For more pumpkin treats, check out my Best Pumpkin Cheesecake Bars with a Graham Cracker Crust or these Soft Pumpkin Oatmeal Cookies for a Healthier Fall Treat.

Conclusion

Pumpkin Cookies with Caramel Frosting are the kind of treat that turns a regular fall day into something special. These cookies aren’t just good — they’re the ones everyone will ask for again. They’re soft, spiced, and just sweet enough. The frosting makes them unforgettable. So go ahead and bake a batch for the people you love. You might want to double it — they vanish fast.

You can also save this recipe to your holiday boards on Pinterest or share it with your baking buddies on Facebook.