Soft Pumpkin Cookies With Caramel Frosting (Fall Favorite!) – Tender, Cozy, and Crowd-Pleasing

These soft pumpkin cookies taste like a gentle hug in dessert form—tender, cake-like, and full of cozy spice. The caramel frosting melts slightly into the tops, giving every bite a buttery, toffee-like finish. They’re easy to make, don’t require chilling, and the batter comes together in minutes.

Bake a batch for a fall party, a bake sale, or a quiet night in with tea. If you love pumpkin bread and caramel sauce, this is your new seasonal staple.

Why This Recipe Works

• Moist and tender texture: Pumpkin purée adds moisture and a soft, cake-like crumb without drying out.
• Balanced spice: Cinnamon, nutmeg, and a touch of ginger deliver warmth without overpowering the pumpkin.
• No-chill dough: The batter is scoop-and-bake, perfect for quick weekend baking.
• Foolproof caramel frosting: A simple brown sugar and butter base creates a rich, glossy frosting that sets softly on the cookies.
• Great make-ahead cookie: These stay soft for days and the flavors deepen over time.

Shopping List

• For the cookies:
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• For the caramel frosting:
• 1/2 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1/4 cup whole milk or heavy cream
• 1 teaspoon vanilla extract
• 2 to 2 1/2 cups powdered sugar (to desired consistency)
• Pinch of salt

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
2. Cream the butter and sugars: In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2 minutes.

   This traps air for a tender cookie.

3. Add wet ingredients: Beat in the egg, vanilla, and pumpkin purée until smooth. The mixture may look slightly curdled—that’s okay.
4. Whisk dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
5. Combine gently: Add dry ingredients to the wet and stir just until no streaks of flour remain. Do not overmix or the cookies may turn tough.
6. Scoop and shape: Using a medium cookie scoop (about 1 1/2 tablespoons), portion batter onto prepared sheets, spacing about 2 inches apart. Lightly smooth tops with damp fingers if you prefer a rounder finish.
7. Bake: Bake 11–13 minutes, until the tops are set and the edges look dry.

   They should not brown significantly. Let rest on the sheet for 5 minutes, then transfer to a rack to cool completely.

8. Make the caramel frosting: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, whisking, for 2 minutes until the sugar dissolves and the mixture looks glossy.
9. Add dairy and vanilla: Whisk in the milk or cream and a pinch of salt.

   Bring to a gentle simmer, then remove from heat. Stir in vanilla.

10. Finish the frosting: Gradually whisk in powdered sugar until thick, smooth, and spreadable. If it becomes too stiff, add a teaspoon of milk.

    If too thin, add more powdered sugar.

11. Frost: Spread 1–2 teaspoons of frosting on each cooled cookie. It will set as it cools, forming a soft, creamy layer.
12. Optional garnish: Sprinkle with a light dusting of cinnamon or flaky sea salt for contrast.

Storage Instructions

• Room temperature: Store frosted cookies in a single layer or with parchment between layers in an airtight container for up to 3 days.
• Refrigerator: For slightly longer storage (4–5 days), refrigerate in an airtight container. Let sit at room temperature 15 minutes before serving.
• Freezer: Freeze unfrosted cookies for up to 2 months.

  Thaw at room temperature, then frost. You can also freeze frosted cookies on a sheet pan until firm, then store between parchment layers.

Why This is Good for You

• Pumpkin perks: Pumpkin is rich in beta carotene (vitamin A), supporting eye and skin health.
• Warm spices: Cinnamon and ginger add flavor without extra sugar and bring natural aroma and comfort.
• Mindful sweetness: These cookies satisfy a craving without being overly decadent. The frosting adds a sweet finish, so you can keep portions small and still feel treated.

What Not to Do

• Don’t use pumpkin pie filling: It’s pre-sweetened and spiced, which will throw off the flavor and texture.
• Don’t overmix the batter: Stir just until combined to avoid a dense, gummy cookie.
• Don’t frost warm cookies: The frosting will slide off and turn grainy.

  Cool completely first.

• Don’t overbake: These cookies should be soft. Pull them when the tops are set and the edges look dry, not browned.
• Don’t skip the salt: A pinch in both dough and frosting sharpens the flavors and balances sweetness.

Recipe Variations

• Brown butter base: Brown the butter for the cookies, cool until solid, then proceed. You’ll get deeper, nutty flavor.
• Maple glaze: Swap the caramel frosting for a quick maple icing: 2 cups powdered sugar, 2–3 tablespoons maple syrup, 1–2 tablespoons milk, pinch of salt, and 1/2 teaspoon vanilla.
• Nutty crunch: Fold in 1/2 cup chopped toasted pecans or walnuts to the dough for texture.
• Chocolate chip twist: Add 3/4 cup mini chocolate chips for a pumpkin–chocolate combo.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.

  The cookies will be slightly more delicate but still soft.

• Dairy-free: Use plant-based butter and a non-dairy milk for the frosting. Check that your substitutes have similar fat content for best texture.

FAQ

Can I use fresh pumpkin instead of canned?

Yes. Roast and purée your pumpkin, then strain it through a cheesecloth or fine mesh to remove excess moisture.

You want a thick, canned-like consistency.

Why is my frosting grainy?

Brown sugar needs to dissolve fully in the butter before adding milk. Keep whisking and let it bubble gently for a minute or two. If it still feels grainy, strain it, then whisk in powdered sugar.

How do I make the cookies thicker?

Chill the dough for 20–30 minutes before baking and scoop slightly taller mounds.

Also ensure you’re measuring flour correctly by spooning and leveling.

Can I reduce the sugar?

You can reduce the cookie sugar by about 2–3 tablespoons without affecting texture. Avoid cutting too much from the frosting, since sugar provides structure.

What if my frosting sets before I finish?

Whisk in a teaspoon of warm milk to loosen it. If it’s still stiff, warm it briefly over low heat and stir until smooth.

Do these travel well?

Yes, but stack carefully.

Let the frosting set, then layer with parchment in a snug container. Keep cool during transport to prevent smudging.

Can I make them ahead for a party?

Bake the cookies a day or two in advance and store airtight. Frost the day of serving for the freshest look and texture.

Final Thoughts

Soft Pumpkin Cookies with Caramel Frosting deliver everything you want from a fall dessert: cozy spice, tender crumb, and a buttery caramel finish.

They’re easy enough for a weeknight and special enough for a holiday spread. With simple ingredients and reliable steps, this recipe is one you’ll revisit all season. Brew some coffee, frost a warm batch, and enjoy the kind of treat that makes chilly days feel welcoming.