Pumpkin Cookies with Caramel Icing

It has finally gotten brisk here in Northwest Ohio and fall weather makes me become obsessed with all things pumpkin, so here is yet another drool-worthy pumpkin recipe. I promise my next recipe will lack pumpkin and I will move onto my other fall addiction – apples.

I am going to forewarn you that this recipe makes a lot of dough, but I wanted large cookies so I was okay with the massive vat of dough that made my KitchenAid struggle. This recipe makes very soft cake-like cookies and they are topped with a deliciously sweet caramel icing. These were taken to the boyfriend’s place of work where they were thoroughly enjoyed.

In fact, my plastic container was returned with a handwritten note from one of his co-workers that said, “More cookies please.”

If you love pumpkin, give these a try!

Pumpkin Cookies with Caramel Icing

Yield: 24 cookies


For the Cookies

1 cup butter flavored shortening
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour

For the Caramel Icing

6 tablespoons butter
8 tablespoons milk
1 cup packed brown sugar
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract


For the Cookies

1. Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.
2. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour.
3. Add to pumpkin mixture and mix well.
4. Drop from spoon to cookie sheet.
5. Bake 13-15 minutes at 350°F (175°C).

For the Caramel Icing

1. Cook butter, milk, and brown sugar until dissolved.
2. Cool and add confectioners’ sugar and vanilla.
3. Spread over warm cookies.


- I wanted big cookies, so I measured each cookie out to 1/4 cup, I shaped the cookies into circular blobs and smoothed the tops with dampened finger tips.
- Cool the cookies completely (if they are even the slightest bit warm, the will crumble when inverted into the icing) and dip into the prepared icing, this allowed a very even distribution of icing, resulting in a smooth finish.
- While the icing is wet, add some fall inspired sprinkles.

- adapted from AllRecipes

12 Responses to “Pumpkin Cookies with Caramel Icing”

  1. ~Mrs. Guru~ — October 23, 2008 at 7:36 am

    Those cookies look so good!!


  2. Steph — October 24, 2008 at 7:22 am

    Those cookies look great! It’s been freezing where I live, you’re so lucky that they weather has just been changing.


  3. *Priscilla* — October 24, 2008 at 12:39 pm

    hi jamie! i found your blog just recently. i love it! you take great pictures and i can’t wait to see your new look. these cookies look soo good, the caramel icing sounds wonderful.
    do you mind if i add you to my blogroll? could you also tell me what camera you use?


  4. Dawn — October 24, 2008 at 3:16 pm

    Oh yummy cookies indeed! I must make these!


  5. Megan — October 24, 2008 at 9:37 pm

    oh what fun for the holiday! those look absolutely scrumptious!


  6. Katie — October 24, 2008 at 10:58 pm

    Mmmm they look delicious! I love the seasonal sprinkles :)


  7. alexandra's kitchen — October 25, 2008 at 9:12 pm

    I love soft cookies. like the texture of black and white cookies. these look perfect for the season!


  8. Prudy — October 28, 2008 at 6:19 am

    OH my goodness, forget the chocolate chips. This icing looks sooooo grand!


  9. Em — October 29, 2008 at 5:32 pm

    I made these last night. They are fantabulous.


  10. Jackie — October 6, 2011 at 10:57 pm

    This week I made 2 batches of these cookies – one with all cream cheese icing and the second with 1/2 cream cheese icing and 1/2 caramel. They both tasted yummy! BUT I had stored the two covered in foil out on the dining room table for a day. The cream cheese frosting was fine but the caramel icing got all melty. Sad! It still tasted good, but it was not pretty! Has anyone had that happen? I am wondering if next time I should store them in the fridge and it would be better. Thoughts?


  11. Kristin — August 16, 2013 at 7:51 pm

    These cookies look wonderful and I am very eager to try them. However, the recipe has me a little puzzled. The ingredients for the cookies call for 1 cup butter flavored shortening and 1 cup unsalted butter. The cup of butter is not included in the directions for the cookies. Did others who made these cookies omit the cup of butter or should it be included with the ingredients being creamed in step 1?


    • Jamie — September 13, 2013 at 7:00 pm

      Hi Kristin,
      Thanks so much for letting me know about that mistake. It was simply a typo – the butter should be creamed together with the shortening and sugars. I’m sorry for the confusion.
      – Jamie

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