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Caramel Iced Pumpkin Cookies recipe

Caramel Iced Pumpkin Cookies recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing

These cookies are deliciously soft and cake-like. Perfect for dessert or with a cup of tea or coffee.

576 people made this

IngredientsMakes: 18

  • 450g margarine
  • 400g caster sugar
  • 500g pumpkin puree
  • 2 eggs
  • 2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 500g plain flour
  • 90g unsalted butter
  • 125ml milk
  • 240g icing sugar
  • 1 1/2 teaspoons vanilla extract
  • 220g dark brown soft sugar

MethodPrep:25min ›Cook:10min ›Ready in:35min

  1. Cream margarine, caster sugar and pumpkin puree. Add eggs and mix well. Sieve together the bicarbonate of soda, ground cinnamon salt and flour. Add to pumpkin mixture and mix well.
  2. Drop spoonfuls of the mixture on to a baking tray. Bake 10 minutes at 180 C / Gas 4.
  3. To Make Frosting: Cook butter, milk and dark brown soft sugar until dissolved. Cool and add icing sugar and vanilla. Spread over warm cookies.

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Reviews & ratingsAverage global rating:(609)

Reviews in English (491)

by Robin Lilly

Delicious! Everyone loves them!! I just have a word of advice for those who are making them for the first time. You have to sort of help the cookies take their shape. When you are dropping them on the baking sheet, their will be a pointy tip on each cookie that will still be there once they are baked. Just take the bottom of a clean spoon and gently press on the top of each cookie as soon as they come out of the oven. This will give the icing more of a surface to lay on.-22 Oct 2005

by Heidi

I am an expert pumpkin bread maker, but never made pumpkin cookies until now. I was skeptical.. but am now a believer! Goodness! I might just like these MORE than pupkin bread! They are similar to little cakes. Just AMAZINGly moist. The only diff. was I also added about 1/2 tsp. allspice. I always bake on silicone treated baker's parchment paper. Turned out AMAZING! I got my icing to look like the picture by adding about 1 c. more powdered sugar.. and make the frosting first. It really needs to cool. I turned over my cookies and dipped the tops in the icing.. Trying to drizzle over the cookies was way too messy!-22 Oct 2007

by CYNPHIL40

This is the most incredible soft cookie. Sooo delicious, even better than pumpkin pie. I pour the glaze into a squeeze bottle for ease and speed in glazing these little gems. Then I just drizzle the glaze on top. This recipe makes lots and lots of cookies.-19 Apr 2000


Pumpkin Spice Cookies with Caramel Frosting

This pumpkin cookie is yummy, but honestly, its real purpose is a delivery system for the frosting!! I generally don’t even like frosting all that much, but this kind is more like candy! I make a double batch so there are enough for me, Me, ME!! (With 9 people in my house, I often have to take drastic measures to look out for myself…)

Ingredients

  • FOR THE COOKIES:
  • 2-¼ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Table Salt
  • ⅔ cups White Sugar
  • ⅔ cups Brown Sugar, Packed
  • ¾ cups Butter, Softened
  • 1 teaspoon Vanilla
  • ½ cups Pumpkin Puree (not Pie Filling)
  • 2 whole Eggs
  • _____
  • FOR THE FROSTING:
  • ⅓ cups Butter--(NOT 1/3 Cube)
  • 3 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 4 Tablespoons Milk

Preparation

Sift flour, soda, cinnamon, and salt together in a bowl.

In a separate mixing bowl, beat white sugar, brown sugar, butter and vanilla. Beat in pumpkin and eggs until well mixed. Add dry ingredients. Mix.

Drop by rounded tablespoon onto parchment or silicon lined cookie sheet. Bake 10-12 minutes, or until almost no indentation remains when touched in center. Remove to rack and cool completely.

In a medium saucepan, melt the butter over medium high heat, swirling the pan constantly until the butter solids on the bottom of the pan become a dark caramel color and the top is foamy. Don’t use a dark bottomed pan or you won’t be able to see how dark it has gotten. Don’t burn! Remove from heat and set aside.

In a mixing bowl, place the powdered sugar, vanilla and 3 Tablespoons of the milk, reserving the remaining Tablespoon for use as needed. Pour browned butter over powdered sugar mixture, beat 1 minute or until smooth. Frosting will become thicker as it sits. Add remaining milk if necessary. Generously frost cookies.


How do you make pumpkin cookies?

Preheat oven to 350 degrees F.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar.

Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.

Drop on cookie sheet by cookie dough scooper or by the tablespoon.

Bake for 15 to 20 minutes in the preheated oven.

Cool cookies, then drizzle glaze with fork.


Pumpkin Cookies with Caramel Icing

The caramel icing on these cookies is amazing. Together with the pumpkin flavor these make one of the best pumpkin cookies I’ve had!

Ingredients

  • FOR THE COOKIES:
  • 1 cup Butter
  • ½ cups White Sugar
  • 1 cup Brown Sugar
  • 1 cup Pumpkin
  • 1 teaspoon Vanilla
  • 1 Egg
  • 2-¼ cups Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoons Salt
  • 1 cup Quick Oats
  • FOR THE ICING:
  • 3 Tablespoons Butter
  • ½ cups Brown Sugar
  • ½ cups Whipping Cream
  • 2 cups Powdered Sugar

Preparation

For the cookies:
Preheat oven to 350 F.

In a large bowl cream together the butter and sugars. Add pumpkin, vanilla and egg and mix to combine. Set aside.

Into a medium sized bowl sift flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir in the oats. Add dry ingredients into the wet mixture and stir to combine.

Place 2″ size cookie dough balls onto a parchment lined baking sheet about 2″ apart (or use a cookie scoop).

Bake at 350 F for 12 minutes. Allow to cool then frost.

For the icing:
In a saucepan butter and brown sugar over medium heat until bubbling and thick (careful not to burn). Remove pan from heat and allow the mixture to cool for 10 minutes. Then stir in 1/4 to 1/2 whipping cream. (I use 1/2 cup.) Add 2 cups powdered sugar and beat until smooth.

Notes: You can use milk in the icing if you don’t have whipping cream. Just start with ¼ cup and add until it is the consistency you like. I like whipping cream because it makes a thicker frosting. Also, halfway through frosting the cookies, I added more whipping cream (about 2 tablespoons) because it started to get too thick.


Soft Pumpkin Sugar Cookies with Caramel Cream Cheese Frosting

Soft Pumpkin Sugar Cookies with Caramel Cream Cheese Frosting… These will be some of THE BEST pumpkin cookies you ever try! The frosting on top is out of this world and the perfect compliment to these delicious cookies!

Fall is by far my favorite season. I’m the kind of girl who loves and prefers to wear layers, jackets and boots over a swim suit any day. I LOVE dressing for fall. Another reason I love fall is all the BAKING! My kitchen never smells as good as it does during autumn. The fall flavors are absolutely delicious and the aroma is pure bliss.

My kids in particular go CRAZY over pumpkin! These Pumpkin Sugar Cookies are pretty special. They are super soft and absolutely fantastic. But what takes them to the next level is the Caramel Cream Cheese Frosting. There I said it. Need me to slow it down a bit?…

Have you ever heard a more delicious paring?!

This frosting compliments the pumpkin flavor perfectly. My family could not stop eating these beauties. These will be some of THE BEST pumpkin cookies you ever have the pleasure of trying… I promise! Definitely put these on the fall “must-try” list! You will not regret it!


FROSTING

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, cinnamon, nutmeg, ground cloves, and salt set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.

Drop on cookie sheet by tablespoonfuls flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


HOW TO MAKE SOFT PUMPKIN SPICE COOKIES:

Ingredients needed for cookies:

  • all purpose flour
  • baking powder and baking soda (Both make the cookies rise nicely so that they are perfectly soft & fluffy.)
  • salt (adds flavor)
  • ground cinnamon, nutmeg, cloves, and ginger (Each of these adds that perfect fall flavor to the cookies.)
  • butter, softened to room temperature (I recommend letting it come to room temperature on the counter.)
  • granulated sugar
  • canned pumpkin puree (I haven&rsquot tried homemade pumpkin puree, but it should work just fine.)
  • egg (I use large eggs in all of my baking.)
  • vanilla extract

Ingredients needed for cinnamon icing:

  • powdered sugar (also known as confectioners sugar)
  • melted butter (makes the icing extra rich and creamy)
  • vanilla extract
  • milk (I used 2%, but any kind should work.)
  • ground cinnamon
  1. PREP: Soften butter to room temperature. Line baking sheets with silicone liners, or spray with non stick cooking spray. Preheat oven to 350 degrees.
  2. DRY INGREDIENTS: In a small bowl, whisk together all the dry ingredients. If your flour is packed, whisk or sift it before measuring so you don&rsquot end up with too much flour, which makes the cookies dry and tough.
  3. WET INGREDIENTS: Cream butter and sugar in a large mixing bowl. Beat in the pumpkin, egg, and vanilla.
  4. FORM COOKIES: Stir the dry ingredients in just until flour is moistened. Dough will be sticky.
    Scoop dough onto prepared baking pans. Spread cookies a little with the back of a wet spoon, or a wet finger. I think it&rsquos actually easier to just use your finger or hand.
  5. BAKE: Bake at 350° for about 15 minutes or until set in the middle. Let cool on pans for 3-5 minutes, then remove to wire racks to cool completely.
  6. ICING: When cookies are completely cooled, whisk together all the icing ingredients and drizzle over the tops.
    Or if you prefer, simply spread the icing over the cookies with a small spoon or butter knife.

PUMPKIN COOKIE RECIPE PRO TIPS:

  • For beautifully iced cookies, after you whip up the cinnamon icing, spoon it into a small ziplock bag. Snip a corner of the bag and drizzle on the icing. So much easier to control than using a spoon!
  • Let the icing set up before storing the cookies, or it will smear.

STORING LEFTOVER ICED PUMPKIN COOKIES

Cookies can be stored at room temperature for 4-5 days in an airtight container. I recommend placing waxed paper between the layers to keep the icing intact.

You can freeze the cookies for 2-3 months. Arrange them in a single layer on a cookie sheet, then cover and freeze for an hour or two. When frozen, place them in airtight containers.

It is best to freeze them before you add the icing. When ready to serve, thaw them completely, then add the icing. You can freeze them after you ice them, but they don&rsquot look very pretty.


Iced Pumpkin Cookies

  • Skill Level: Advanced
  • Add to favorites

  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 1:20 h

Iced Pumpkin Cookies

Iced Pumpkin Cookies – ingredients and method

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Method

Step 1

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt set aside.

Step 2

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls flatten slightly.

Step 3

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

Step 4

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


How do you make pumpkin caramel cookies?

In a large mixing bowl combine flour, baking powder, salt, and cinnamon, whisk together and set aside.

Using a hard mixer or stand mixer cream together the butter and sugar until light and fluffy.

Beat in the egg yolk and vanilla.

Stir in the pumpkin until well combined.

Fold in the flour mixture and then mix until the mixture is well combined, making sure to scrape down the sides of the bowl as needed.

Preheat your oven to 350 degrees and refrigerate the cookie dough for 20-30 minutes.

Roll the dough into one inch sized balls, I used a cookie dough scooper to make this easy.

Place 1/2 piece of caramel right in the center of the dough in the cookie dough scooper.

Roll the dough all around the piece of caramel, ensuring that there is no caramel showing.

Place on a cookie sheet lined with parchment paper or use a silicon mat.

Repeat with remaining dough and caramels.

Bake for 18-20 minutes, rotating the pan halfway through the baking.

Allow the cookies to cool for a couple of minutes on the pan, before removing to a cooling rack


This Recipe’s Must Haves

Thankfully the tools required for this recipe are ones you likely already have like mixing bowls and a wooden spoon. The rest of these are just the tools that I specifically like because of their quality! However, you can easily make this recipe with whatever you happen to have on hand.

When it comes to baking, you can’t get better than this half sheet baking pan, especially for the price point!

I also highly recommend this silicone baking mat, because it is a savior when you are working with caramel. Sometimes the caramel will seep out a little bit from the bottom, and you don’t want that sticking to the pan or parchment paper. If you don’t have these, be sure to line with aluminum foil and lightly grease that foil with cooking spray.

Yes, you will have to wait a little bit to eat these, or the caramel will burn your tongue (speaking from experience!). Be sure to cool them on cooling racks!