Some recipes are special because they are delicious, and some are special because of the people connected to them. These Soft Pumpkin Cookies with Caramel Frosting are both.
This is my husband’s favorite cookie, and the recipe originally belonged to his grandma, Orpah. So whenever I make these, I’m not just making a batch of pumpkin cookies. I’m making something that has been part of his family for years, and carrying a little piece of those memories into our own home.
The cookies themselves are soft and tender with pumpkin, cinnamon, and vanilla, then finished with a sweet caramel frosting made with brown sugar and butter. I usually leave the raisins out, although they are included in the original recipe and can easily be added if you like them.
It’s the kind of recipe that gets made again and again because everyone already knows what it means when you pull it out. And for our family, these cookies will always have Grandma Orpah’s name attached to them.
Why You’ll Love These Cookies
These cookies are wonderfully soft and tender, with just enough cinnamon to bring out the flavor of the pumpkin. They have more of a soft, cake-like texture than a traditional chewy cookie, which makes them especially good with the caramel frosting.
The frosting is probably my favorite part. It has that rich brown sugar and butter flavor you expect from caramel, but it comes together with just a few ingredients and spreads beautifully over the cooled cookies.
The recipe also makes a big batch—about four to five dozen cookies. That makes it a great one for sharing, taking to a gathering, or keeping a container in the kitchen for a few days. And if you prefer your pumpkin cookies without raisins, simply leave them out like I usually do.
Ingredients Needed
Butter
Sugar
Pumpkin
Baking Powder
Egg
Vanilla
All-Purpose Flour
Baking Soda
Cinnamon
Salt
Raisins, Optional
Caramel Frosting
Butter
Milk
Brown Sugar
Powdered Sugar
Vanilla
Equipment Needed
Large Mixing Bowl
Measuring Cups and Spoons
Mixing Spoon or Hand Mixer
Baking Sheets
Small Saucepan
Cooling Rack
Instructions
Preheat the oven to 325°F.
Cream the butter, sugar, and pumpkin together until smooth. Add the egg and vanilla and mix well.
Add the flour, baking powder, baking soda, cinnamon, and salt. Mix until just combined. Fold in the raisins if using.
Drop the dough by spoonfuls onto a baking sheet, leaving a little space between each cookie.
Bake for 10–12 minutes, or until the cookies are set. Allow them to cool before frosting.
For the caramel frosting, add the butter, milk, and brown sugar to a small saucepan. Cook until the butter is melted and the brown sugar has dissolved. About 5 minutes. Don’t boil, just make sure its smooth and it should lighten slightly in color.
Remove from the heat and allow the mixture to cool. Add the powdered sugar and vanilla, then mix until smooth.
Spread the caramel frosting over the cooled cookies and allow it to set before serving.
Tips & Tricks
Let the cookies cool completely before frosting so the caramel frosting stays where you spread it.
Don’t overbake these cookies. They should be set but remain soft and tender.
If the frosting becomes too thick as it cools, let it warm slightly before spreading.
Variations
Leave out the raisins if you prefer a smooth pumpkin cookie. This is how I usually make them.
Fold in ½–1 cup of chopped pecans for a little crunch.
Use a smaller scoop and reduce the baking time slightly for bite-sized cookies.
Skip the frosting for a softer, less-sweet cookie.
Add a pinch of nutmeg or a little extra cinnamon for a warmer spice flavor.
Spread caramel frosting between two cooled cookies for an extra indulgent treat.
Storage & Leftovers
Store frosted cookies in an airtight container at room temperature for several days.
Place parchment between layers if stacking the cookies so the frosting doesn’t stick.
The cookies can also be frozen. Freeze them in a single layer until firm, then transfer to an airtight container.
I think that’s part of what makes this recipe so special to me. They’re really good cookies on their own, but knowing they’re my husband’s favorite and that they came from his grandma makes them even better.
So whenever I make a batch, I already know they’ll disappear pretty quickly. And honestly, those are some of my favorite recipes to have in the kitchen—the ones you make because your family loves them and you know they’ll always be happy to see them come out of the oven.
Watch me make this recipe here:
Soft Pumpkin Cookies with Caramel Frosting
These soft pumpkin cookies are made with pumpkin, cinnamon, and vanilla, then finished with a buttery caramel frosting. The recipe makes about 4–5 dozen cookies and can be made with or without raisins.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: About 30 minutes
- Yield: 2–4 dozen cookies(size dependent) 1x
Ingredients
Pumpkin Cookies
- 1 cup Butter
- 1 cup Sugar
- 1 cup Pumpkin
- 1/2 teaspoon Baking Powder
- 1 Egg
- 1 teaspoon Vanilla
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1 cup Raisins, Optional
Caramel Frosting
- 3 Tablespoons Butter
- 4 teaspoons Milk
- 1/2 cup Brown Sugar
- 1 cup Powdered Sugar
- 3/4 teaspoon Vanilla
Instructions
- Preheat the oven to 325°F.
- Cream the butter, sugar, and pumpkin together until smooth. Add the egg and vanilla and mix well.
- Add the flour, baking powder, baking soda, cinnamon, and salt. Mix until just combined. Fold in the raisins if using.
- Drop the dough by spoonfuls onto a baking sheet, leaving a little space between each cookie.
- Bake for 10–12 minutes, or until the cookies are set. Allow them to cool before frosting.
- For the caramel frosting, add the butter, milk, and brown sugar to a small saucepan. Cook until the butter is melted and the brown sugar has dissolved. About 5 minutes. Don’t boil, just make sure its smooth and it should lighten slightly.
- Remove from the heat and allow the mixture to cool. Add the powdered sugar and vanilla, then mix until smooth.
- Spread the caramel frosting over the cooled cookies and allow it to set before serving.
