Pumpkin Cookies With Caramel Icing

pumpkin cookies with caramel icing
Diana Rattray
Prep: 15 mins
Cook: 16 mins
Total: 31 mins
Servings: 48 servings
Nutritional Guidelines (per serving)
104 Calories
4g Fat
15g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 48
Amount per serving
Calories 104
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 28mg 9%
Sodium 142mg 6%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 2%
Protein 2g
Calcium 27mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious soft pumpkin cookies are topped with a simple caramel icing. The icing is made with powdered sugar and a little caramel or butterscotch ice cream topping. Sprinkle the tops with a little cinnamon before the icing sets, or sprinkle with a cinnamon-sugar mixture.


  • 2 1/2 cups all-purpose flour (11 1/2 ounces)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg (ground)
  • 1/4 teaspoon ginger (ground)
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup brown sugar (packed)
  • 1 stick butter (4 ounces, softened)
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • For the Icing:
  • 3 tablespoons butter
  • 1 1/2 cups powdered sugar (sifted)
  • 4 tablespoons caramel sauce
  • 4 teaspoons milk (plus more, as needed)

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl combine the flour, baking powder,  baking soda, cinnamon, nutmeg, ginger, and salt. Blend well.

  3. In a large bowl with electric mixer, beat the granulated and brown sugars with 8 tablespoons of softened butter until light and creamy. Beat in the pumpkin puree, egg, and vanilla. Slowly incorporate the flour mixture; increase mixer speed and beat until smooth and well blended. Chill the dough in the refrigerator  for about 45 minutes to 1 hour.

  4. Heat oven to 350°. Grease cookie sheets or line with parchment or silicone baking mats.

  5. Drop chilled cookie dough by rounded tablespoon or cookie scoop onto the prepared baking sheets.

  6. Bake for 15 to 18 minutes, or until edges begin to brown. Cool slightly then remove to racks to cool completely.

  7. Spread or drizzle the icing (instructions below) on the cooled cookies. 

  8. If desired, sprinkle the cookies lightly with ground cinnamon or cinnamon-sugar.

Prepare the Icing

  1. Gather the ingredients.

  2. Combine the 3 tablespoons of softened butter, confectioners' sugar, caramel topping, 1/2 teaspoon vanilla, and 4 teaspoons of milk in a bowl. Beat on low speed of electric mixer until blended. Increase to medium-high and beat until creamy, adding a little more milk, as needed for spreading or drizzling.

See Also

Soft Pumpkin Cookies With Brown Butter Icing

Pumpkin Cookies with Cream Cheese Filling50 Pumpkin Recipes

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