Pumpkin Cookies With Caramel Icing Recipe

pumpkin cookies with caramel icing
Diana Rattray
    31 mins
Ratings

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.

See Also
Soft Pumpkin Cookies With Brown Butter Icing

What You'll Need

  • 2 1/2 cups all-purpose flour, about 11 1/2 ounces
  • 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
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 8 tablespoons butter (4 ounces), softened
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • Icing
  • 3 tablespoons butter
  • 1 1/2 cups confectioners' sugar, sifted
  • 4 to 6 teaspoons milk
  • 4 tablespoons caramel sauce

How to Make It

  1. In a bowl combine the flour, baking powder,  baking soda, cinnamon, nutmeg, ginger, and salt. Blend well.
  2. 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.
  1. Heat oven to 350°. Grease cookie sheets or line with parchment or silicone baking mats.
  2. Drop chilled cookie dough by rounded tablespoon or cookie scoop onto the prepared baking sheets.
  3. Bake for 15 to 18 minutes, or until edges begin to brown. Cool slightly then remove to racks to cool completely.
  4. Spread or drizzle the icing (instructions below) on the cooled cookies. 
  5. If desired, sprinkle the cookies lightly with ground cinnamon or cinnamon-sugar.

Prepare the Icing

  1. 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.

Makes about 3 1/2 to 4 dozen cookies.

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