Pumpkin Cookies with Caramel Frosting

These are very soft so are tricky to ice so don’t make the icing too stiff. The icing makes them!

Recipe By:

I got it from Hilary but it’s all over the Internet


1 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 large egg

1 teaspoon vanilla

1 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

2 cups all-purpose flour

3 tablespoons butter

1/4 cup heavy cream

1 cup confectioners’ sugar

1 teaspoon vanilla

1/2 cup packed brown sugar

1 pinch salt


1. Preheat oven to 350 degrees.

2. In a large bowl, cream together n 1 cup butter 1/2 cup white sugar and 1/2 cup brown sugar. Add eggs and 1 teaspoon vanilla. Mix well. Stir in pumpkin.

3. In medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, 1/2 teaspoon salt and flour. Add to pumpkin mixture and mix well.

4. Drop by 2-tablespoon-sized balls onto a lightly greased or parchment-covered cookie sheet. Bake for 10-12 minutes.

5.   To make frosting: In a medium saucepan, combine 3 tablespoons butter, cream, and 1/2 cup brown sugar over medium heat.

6.  Cook, stirring occasionally, until mixture just begins to boil.

7. Remove from heat and stir in  1 teaspoon vanilla.

8.  Cool then stir in confectioner’s sugar.

9. Spread frosting over cooled cookies.


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