Cookies, Dessert

pumpkin cookies with caramel frosting

These freaking cookies! They’re so good, I’ve made them twice this month. They’re full of delicious pumpkiny spices like cinnamon and cloves and the batter creates a crazy thick but super soft cookie. And don’t even get me started on that frosting…drool. These are a must-try before the season is over, so throw on some Nightmare on Elm Street and gobble some of these up.


1 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
1 tsp baking soda
1 tbs cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
2 cups all-purpose flour

3 tbs butter
1/4 cup heavy cream
1 cup confectioners’ sugar
1 tsp vanilla
1/2 cup packed brown sugar
Pinch of salt

First preheat oven to 350 degrees. Ideally in a standing mixer, cream together softened butter and sugars.


Then toss in the eggs and vanilla. Mix well.


Next stir in the pumpkin. It doesn’t blend together super well, but it’s okay! They end up just fine.


In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour.



Add the flour mixture to the pumpkin mixture and mix well.


Drop the batter by heaping tablespoons onto a lightly greased cookie sheet and bake for 10-12 minutes.


To make frosting the frosting combine butter, cream, and brown sugar over medium heat in a sauce pan, being really careful not to burn.


Cook, stirring constantly until mixture just begins to boil; remove from heat and stir in vanilla.

Cool then stir in confectioner’s sugar.

Spread frosting over cooled cookies.


I found this recipe on Pinterest via Let’s Dish, where of course I found about 100 other recipes I want to try!


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