Description
These Pumpkin Cookies with Caramel Frosting offer a delightful blend of moist, spiced pumpkin-flavored cookies topped with a rich and creamy homemade caramel frosting. Perfect for fall gatherings or festive celebrations, they combine warm spices and smooth caramel for an irresistible treat.
Ingredients
Scale
For the Pumpkin Cookies
- 1 cup salted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
For the Caramel Frosting
- 3 tablespoons salted butter
- 1/4 cup heavy cream
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease two large cookie sheets with non-stick spray to ensure the cookies do not stick during baking.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is fluffy and well combined. Then stir in the vanilla extract and the egg until fully incorporated.
- Mix dry and wet ingredients: Add the pumpkin puree, all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt to the creamed mixture. Mix all ingredients until just combined to form your cookie dough.
- Shape and bake cookies: Using a small cookie scoop or tablespoon, portion approximately 2 tablespoons of dough onto the prepared cookie sheets, spacing them evenly. Bake in the preheated oven for about 12 minutes until the cookies are set and lightly golden around the edges. Remove from oven and allow the cookies to cool completely prior to frosting.
- Make the caramel frosting: In a small saucepan over medium heat, combine the salted butter, heavy cream, and light brown sugar. Stir continuously until the mixture reaches a rolling boil. Remove the pan from heat and allow the caramel to cool for 10 minutes. Then stir in the vanilla extract and powdered sugar to create a smooth frosting.
- Frost and serve: Once the cookies are completely cooled, spread about 1 tablespoon of the caramel frosting on each cookie. Serve immediately and enjoy these luscious pumpkin-spiced treats.
Notes
- Ensure the cookies are fully cooled before frosting to prevent the frosting from melting.
- The pumpkin puree should be well-drained if very watery to avoid soggy cookies.
- For a deeper caramel flavor, let the butter and sugar mixture simmer for 1-2 minutes after boiling before removing from heat.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute the salted butter with unsalted butter and add a pinch of salt if preferred.
