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
Units
Scale
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.