These soft pumpkin cookies topped with caramel frosting are a wonderful treat for the fall. You can leave them frosted on their own or add an extra caramel drizzle and some chopped Skor Bar Candies! Any way you serve these Pumpkin Cookies with Caramel Frosting is sure to please your pumpkin loving friends!
Pumpkin Cookies with Caramel Frosting
Ingredients
Cookies
- 8 Tablespoons soft butter
- ¾ cup powdered sugar
- ½ cup sugar
- ½ cup vegetable oil
- 1 egg yolk
- 1 teaspoon vanilla
- ½ cup pumpkin puree
- 2½ cups flour
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
Frosting
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- ¼ cup caramel ice cream topping
- ¼ teaspoon salt
- Optional: extra caramel for a drizzle and chopped Skor candy bars
Instructions
- Preheat oven to 350 degrees F.
- In a mixer, beat butter and both sugars.
- Add oil, yolk, vanilla, and pumpkin.
- Add flour, cream of tartar, salt, baking soda and cinnamon.
- Lay parchment paper on cookie sheets and place large balls of dough on sheets.
- Press down lightly on each.
- Bake at 350 degrees F for 10 to 12 minutes.
- Cool before frosting.
Frosting
- Beat cream cheese and sugar smooth.
- Add caramel and salt and whip until smooth.
- Frost cookies.
- Add a caramel drizzle if desired and chopped Skor candies for a crunch.
Adapted from Chef in Training
Kathy Graykowski says
They look so good, will have to make these.
Dionne says
I don’t care for pumpkin, can I substitute the pupking for sweet potatoe with the same recipe?