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Pumpkin Cookies with Caramel Frosting

Pumpkin cookies with caramel frosting are soft, spiced cookies topped with a smooth brown sugar frosting. Bake them until the edges are lightly golden, then spread the frosting while it is warm and soft.
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Prep Time 20 minutes
Cook Time 15 minutes
cooling 5 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 cup pumpkin puree canned
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
For the caramel frosting
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.25 cup milk
  • 2 cups powdered sugar sifted

Equipment

  • 2 18x13-inch baking sheets

Method
 

Bake the cookies
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Beat the softened butter and granulated sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the egg, pumpkin puree, and vanilla until combined.
  5. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  6. Stir the dry ingredients into the pumpkin mixture just until no dry streaks remain.
  7. Drop level 1 1/2-tablespoon portions of dough onto the prepared sheets, spacing them about 2 inches apart.
  8. Bake for 12–14 minutes, until the tops look set and the edges are lightly golden.
  9. Cool the cookies on the sheets for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.
Make the caramel frosting
  1. Melt the butter with the brown sugar and milk in a medium saucepan over medium heat, stirring until smooth.
  2. Bring the mixture to a boil and cook for 1 minute.
  3. Remove the pan from the heat.
  4. Whisk in the powdered sugar until smooth.
Frost the cookies
  1. Spread the frosting over the completely cooled cookies while it is still warm and soft.
  2. Let the frosting set before serving.

Notes

For smooth frosting, spread it over the cookies while it is still warm and soft. Store in an airtight container in the refrigerator for up to 4 days; freeze unfrosted cookies for up to 2 months. For a dairy-free version, use plant-based butter and milk.