Name: Delicious Pumpkin Cookies with Caramel Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 0.5 cup unsalted butter, softened; 0.75 cup granulated sugar; 0.5 cup light brown sugar, packed; 1 large egg; 1 cup pumpkin puree; 2 tsp vanilla extract; 2.5 cup all-purpose flour; 1 tsp baking powder; 0.5 tsp baking soda; 2 tsp ground cinnamon; 0.5 tsp ground ginger; 0.25 tsp ground nutmeg; 0.125 tsp ground cloves; 0.5 tsp fine sea salt; 0.5 cup chopped pecans (optional); For the Caramel Frosting:; 0.5 cup unsalted butter; 0.5 cup light brown sugar, packed; 0.25 cup heavy cream; 2 cup powdered sugar; 1 tsp vanilla extract; 0.25 tsp fine sea salt

Description

Soft and chewy pumpkin cookies topped with creamy caramel frosting, perfect for fall gatherings.

Ingredients

Scale

0.5 cup unsalted butter, softened
0.75 cup granulated sugar
0.5 cup light brown sugar, packed
1 large egg
1 cup pumpkin puree
2 tsp vanilla extract
2.5 cup all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
2 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
0.125 tsp ground cloves
0.5 tsp fine sea salt
0.5 cup chopped pecans (optional)
For the Caramel Frosting:
0.5 cup unsalted butter
0.5 cup light brown sugar, packed
0.25 cup heavy cream
2 cup powdered sugar
1 tsp vanilla extract
0.25 tsp fine sea salt

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.
Add in the egg, pumpkin puree, and vanilla extract. Mix well until combined.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Fold in the chopped pecans if desired.
Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are golden. Let them cool completely on a wire rack.
For the caramel frosting, melt the unsalted butter and brown sugar in a saucepan over medium heat. Stir in the heavy cream and bring to a gentle boil for 1-2 minutes.
Remove from heat and let it cool slightly. Mix in the powdered sugar, vanilla extract, and salt until smooth. Add more heavy cream if needed to reach desired consistency.
Frost the cooled cookies with the caramel frosting and enjoy!

Notes

Best served warm or at room temperature. For added crunch, sprinkle chopped pecans on top of the frosting.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: pumpkin cookies, caramel frosting, fall desserts, holiday baking, chewy cookies