Pumpkin Cookies With Caramel Icing
Enjoy autumn flavors with pumpkin cookies topped with caramel icing. These cookies are the perfect treat to enjoy with a cup of coffee.
These soft pumpkin cookies are finished with an easy caramel-flavored icing. The cookies are flavored with warm spices—cinnamon, nutmeg, and ginger. The cookies are chilled before dropping on the cookie sheets, so make sure you plan for the extra hour.
Caramel dessert sauce gives the icing its wonderful caramel flavor. Use store-bought caramel or butterscotch sauce or make our easy caramel sauce. Sprinkle the iced cookies with a little cinnamon sugar for an extra-special look.
What You’ll Like About These Cookies
Soft and cakey texture. These cookies bake up light and tender with a delicate crumb.
Warm fall spices. Cinnamon, nutmeg, and ginger bring cozy, classic pumpkin flavor.
Caramel icing finish. The sweet glaze adds a rich, buttery touch that complements the pumpkin perfectly.
Great for gifting. These cookies store well and look beautiful with a cinnamon sugar sprinkle.
Ingredient Notes
- All-purpose flour – Gives the cookies structure and softness.
- Baking powder and baking soda – Help the cookies rise and keep them light.
- Spices – Cinnamon, nutmeg, and ginger bring warmth and depth.
- Salt – Enhances all the other flavors.
- Brown and granulated sugar – A combination that adds both sweetness and moisture.
- Butter – Used in both the cookie dough and icing; adds richness.
- Pumpkin purée – Not pie filling—just plain canned or homemade purée.
- Egg – Helps bind the dough and adds richness.
- Vanilla extract – Rounds out the flavor in both dough and icing.
- Caramel dessert topping – Adds caramel flavor to the icing; use store-bought or homemade.
- Milk – Adjusts the icing to spreading or drizzling consistency.
Steps to Make Pumpkin Cookies With Caramel Icing
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In a separate mixing bowl, beat the sugars and butter until light and fluffy. Add the pumpkin, egg, and vanilla, and beat until smooth. Gradually add the dry ingredients and beat until well blended. Cover and chill the dough for 1 hour.
- Preheat the oven to 350°F and line baking sheets with parchment or baking mats.
- Drop dough by rounded tablespoon onto the prepared sheets and bake for 15 to 18 minutes, until the edges are lightly browned.
- Cool slightly on the pan, then transfer to a wire rack to cool completely.
- For the icing, beat the butter, confectioners’ sugar, caramel topping, vanilla, and milk until smooth. Adjust consistency as needed. Spread or drizzle icing over cooled cookies and sprinkle with cinnamon sugar, if desired.
Tips
- Chill the dough so the cookies hold their shape and bake evenly.
- Use canned pumpkin purée—not pumpkin pie filling.
- Start with 4 teaspoons of milk in the icing and add more as needed to thin.
- Let cookies cool fully before icing to prevent it from melting or running.
Recipe Variations
- Use homemade caramel. Try the cookies with your own caramel sauce for a richer flavor.
- Try maple. Swap caramel for maple syrup in the icing for a different fall twist.
- Add nuts. Stir chopped pecans or walnuts into the dough for crunch.
- Spice it up. Add a pinch of cloves or allspice to the dry mix for extra warmth.
- Skip the icing. These cookies are also delicious plain or with just a dusting of powdered sugar.
Serving Suggestions
- Serve with coffee, cider, or tea for a cozy afternoon treat.
- Add to a fall dessert platter with bars, muffins, and breads.
- Pair with vanilla ice cream for a soft, spiced contrast.
- Include in cookie tins or gift boxes for holiday baking.
How to Store
Refrigerate: Store frosted cookies in a single layer in an airtight container for up to 5 days. Layer with parchment if stacking.
Freeze: Freeze unfrosted cookies in airtight bags for up to 2 months. For best results, frost after thawing.
To Reheat: If desired, warm the cookies briefly in a low oven to refresh texture before serving. Do not microwave the icing.
Pumpkin Cookies With Caramel Icing
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing
- 3 tablespoons butter
- 1 1/2 cups confectioners’ sugar, sifted
- 4 to 6 teaspoons milk
- 4 tablespoons caramel dessert topping
Instructions
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl and whisk to blend thoroughly.
- In a mixing bowl with an electric mixer, beat the grown and granulated sugars with 1/2 cup of softened butter until light and fluffy. Add the pumpkin purée, egg, and 1 teaspoon of vanilla extract. Beat until smooth.
- Add the dry ingredients and beat on low speed to combine. Increase the mixer speed and beat until well blended.
- Cover the bowl and chill the cookie dough for 1 hour.
- Heat the oven to 350 F. Line cookie sheets with parchment paper or baking mats.
- Drop the cookie dough onto the prepared baking sheets by rounded tablespoon.
- Bake the cookies for 15 to 18 minutes or until the edges begin to brown. Cool slightly in the pan on a rack, then remove the cookies and place them on a rack to cool completely.
- For the icing, combine the softened butter with the confectioners’ sugar, caramel topping, 1/2 teaspoon vanilla, and 1 tablespoon of milk in a bowl. Beat until smooth, adding more milk as needed for drizzling or spreading consistency.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
