Photos and recipe updated November 2018
I was first introduced to pumpkin cookies by one of my dorm Bible study leaders. One week near Halloween, she surprised us with a platter of pillowy cookies drizzled with vanilla glaze. I was hooked at first bite and begged her to share the recipe (which incidentally became my debut blog post in November 2010!).
This time around, I was set to make the usual glaze when my eye caught a jar of homemade salted caramel sauce in the fridge. All at once, I knew that caramel was the answer (isn’t it always?). Enter these salted caramel pumpkin cookies! With a flourish of salted caramel frosting, these fall darlings are a scrumptious counterpart to last year’s caramel apple cookies.
Yield:
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Ingredients
Cookies
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 cup pure pumpkin
- 1 large egg
- 1 tsp vanilla extract
Caramel Frosting
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter, cubed
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt, divided
- 1 cup powdered sugar, sifted
- 1 1/2 – 2 Tbsp milk
- gold pearl sprinkles (topping)
Instructions
- Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in pumpkin, egg, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 3 hours, or overnight.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Use a cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Coat the bottom of a heavy glass with nonstick spray, and press the mounds to flatten slightly. Bake, rotating pans halfway through, for 13 minutes, until tops and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- For the caramel frosting, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and 1/8 teaspoon salt until smooth. Pour sauce into a glass bowl to cool to room temperature. Whisk in powdered sugar, milk, and remaining 1/8 teaspoon salt until frosting is smooth and spreadable. Use a small offset spatula to frost cookies and top with gold pearl sprinkles.
Nutrition
- Calories: 140
- Carbohydrates: 22
Keywords: Caramel, Pumpkin
18 comments
I think pumpkin + caramel could become my new fall obsession! Your cookies look amazing!!!
Pumpkin, pecan and caramel! So delicious and so tempting.. These kind of cookies are the most difficult for me to eat in moderation! Love that frosting too!!
These look incredible! Love that caramel frosting.
Drooling! xxx
So perfect! Fall in a cookie 🙂
Whoa!! These are the cookies of Fall!! Caramel, pumpkins and pecans! I mean. YES!
Yes, caramel is the answer to everything. 😀 These cookies are brilliant!! I want to try this frosting on cupcakes, too!
They look like a cupcake, but in a cookie form, a cupkie maybe. They sound delicious, next time I make caramel sauce this will be the way it will end.
I’ve never had pumpkin in cookies before but I really ought to give this a try because we loved your maple spice pound cake! 😀
Pumpkin cookies + caramel frosting sounds like the best combo ever! I’ll have to try those pumpkin cookies this fall, they sound perfect 🙂
I love great food memories and recalling the first time I tasted something. These look like a fabulous way to celebrate the arrival of fall, yum!
These caramel pecan beauties would be perfect for this weekends baking project. Easy to make with a fantastic capture of fall flavors!
I’ve made pumpkin EVERYTHING — but cookies are the last hold out – I haven’t found one I like, until now 🙂
Oh gosh! These look delicious!
This flavor combination can’t be beat! I bet these disappear in a flash. Thanks Laura!
I love the pumpkin and salted caramel combo! These cookies are lovely, Laura!
Oh these sound Autumn perfect!! yum!!
what a win with the salted caramel – would so love one of these right not 🙂
Bec xx
I can only imagine how heavenly these little bites must taste! They are so beautiful too, Laura!