Pumpkin cookies w/ caramel cream cheese frosting


Whew, that’s a mouthful. Pumpkin. Cookies. With. Caramel. Cream. Cheese. Frosting.

It’s everything good about fall in one tiny little cookie. It’s happiness in a circular cake-like cloud of sugar. It’s amazing is what it is.


I’m about a month late on posting these, but never fear! I’d argue these are a fall/winter cookie. Would they have been an amazing little snack on Thanksgiving? You know, the one you eat even though you promised yourself you’d starve until dinner? Yes, they would have been perfect for that.

But! They’d also be perfect in December amidst all the peppermint bark and reindeer cookies and peanut butter blossoms and rum balls. These are what you make to eat for breakfast, while the bark, cookies, blossoms and balls comprise various aspects of dinner. Lunch should probably be a salad. Or a cupcake.

Balance is obviously subjective.

What are you baking this holiday season? Comment and tell me please – I need ideas!


Pumpkin cookies with caramel cream cheese frosting (makes 18-24 cookies, depending on size)

Pumpkin cookies

1 cup butter, softened

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 t vanilla

1 cup pumpkin puree (not pie filling)

2 cups flour

1 t baking soda

1/2 t salt

2 t pumpkin pie spice

1 T cinnamon

Caramel cream cheese frosting

1 cup cream cheese frosting (I use canned, but feel free to make your own!)

3 T butter

1/4 cup heavy cream

1/2 cup brown sugar

Make the cookies:

Preheat oven to 350. Whisk together flour, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.

Cream together butter and sugars until fluffy. Add egg and vanilla and beat for another 30 seconds. Add in pumpkin and incorporate. Add dry ingredients to wet and carefully mix until just combined.

Bake cookies about 2 inches apart for 10-12 minutes, until the bottoms are slightly brown.

While cookies bake/cool make the frosting:

In a small saucepan melt butter, heavy cream and brown sugar together and bring to a rolling boil. Lower heat and continuously stir until caramel is smooth and coats the back of a spoon. Let cool before mixing with cream cheese frosting. Depending on how caramel-y you want your frosting, you might have some caramel left over. That will last in the fridge for a while, OR you can drizzle it on top of the frosting if you’re feeling fancy.

Frost completely cooled cookies and store in a single layer. Cookies will last in a sealed airtight container for a week.

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