These Pumpkin Cookies with Caramel Frosting are soft, fluffy, and packed with warm fall spices. Topped with a rich caramel frosting, they make for a perfect fall treat. The combination of pumpkin and caramel creates an irresistible dessert that’s great for any autumn gathering or simply indulging at home.
Ingredients:
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
For the caramel frosting:
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup whole milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions:
Make the cookies:
- Preheat the oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugars:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the wet ingredients:
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Combine the wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Scoop the dough:
- Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies:
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Make the caramel frosting:
- Melt the butter and sugar:
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2 minutes, stirring constantly, until the mixture is smooth and bubbling.
- Add the milk:
- Remove the saucepan from the heat and stir in the milk. Return the mixture to the heat and bring it to a boil, then remove from heat again and let it cool for about 5 minutes.
- Finish the frosting:
- Whisk in the powdered sugar and vanilla extract until smooth and spreadable. If the frosting becomes too thick, add a little more milk, one tablespoon at a time, until it reaches the desired consistency.
- Frost the cookies:
- Once the cookies are completely cool, spread the caramel frosting generously on top of each one.
Enjoy these delicious Pumpkin Cookies with Caramel Frosting, perfect for any fall occasion, or as a cozy treat with a cup of tea or coffee!
