Spiced Pumpkin Cookies with Caramel Frosting
These Spiced Pumpkin Cookies with Caramel Frosting are the kind of treat that feels like autumn baked into a pan. They come out fluffy, spiced just right, and finished with a swirl of creamy caramel frosting that makes them hard to resist. If you love pumpkin and a hint of sweetness from caramel, this recipe will quickly become a favorite in your kitchen.
Equipment
- Oven
- Baking sheets
- Mixing bowls
- Measuring cups and spoons
- Stand mixer or hand mixer
- Cookie Scoop (or Spoon)
Ingredients
Cookies
- ½ cup unsalted butter softened
- ⅔ cup sugar
- ⅓ cup brown sugar
- 1 egg
- ⅓ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla
- 1 ¾ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
Frosting
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- ⅓ cup caramel sauce
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Pumpkin pie spice for sprinkling
Instructions
- Set your oven to 350°F (175°C). Line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easier.
- Place the softened butter, sugar, and brown sugar in a mixing bowl. Beat them together until smooth and fluffy. Scrape the sides often to make sure everything mixes well.
- Crack the egg, then add pumpkin puree and vanilla. Mix until the batter looks smooth and well blended. Scrape down the sides again.
- In a separate bowl, stir together flour, salt, baking powder, pumpkin pie spice, and cinnamon. Slowly add this dry mix to the wet ingredients. Blend until the dough comes together, scraping the bowl as needed.
- Use a large cookie scoop or spoon to place mounds of dough on the baking sheet. Leave plenty of space between cookies, as they spread while baking.
- Slide the pans into the oven and bake for 10–12 minutes. The cookies should look set and lightly browned at the edges. Remove them and let them cool completely on the pan.
- In a clean mixing bowl, beat the butter and cream cheese until smooth. Add caramel sauce, vanilla, and powdered sugar. Start mixing on low, then turn it up to medium for about two minutes until the frosting turns fluffy. Scrape the sides often.
- Spoon the frosting into a piping bag fitted with a round tip. Pipe a spiral on each cooled cookie. Sprinkle a pinch of pumpkin pie spice over the top for a simple finish.
Nutrition
Serving: 1ServingCalories: 365kcalCarbohydrates: 46gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 64mgSodium: 194mgPotassium: 72mgFiber: 1gSugar: 31gVitamin A: 1685IUVitamin C: 0.4mgCalcium: 51mgIron: 1mg
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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