Pumpkin Cookies | A nice moist cookie almost like a bread texture with a wonderful caramel frosting.  The perfect way to celebrate fall.  I love making big batches of these cookies and taking them to church socials and bake sales.  They’re so moist you don’t have to worry about them drying out.

Pumpkin Cookies | A nice moist cookie almost like a bread texture with a wonderful caramel frosting. The perfect way to celebrate fall.

Make some hot tea, sit around the fire pit and enjoy these light and tasty cookies.  You will toss out your other pumpkin cookie recipes once you try this one.  They are also the perfect cookie to make whoopie pies.

Pumpkin Cookies | A nice moist cookie almost like a bread texture with a wonderful caramel frosting. The perfect way to celebrate fall.




Pumpkin Cookies

Preparation 20 minutes 2017-10-19T00:20:00+00:00 Cook Time 30 minutes 2017-10-19T00:30:00+00:00 Serves 18 cookies using a 1 1/2 ounce cookie scoop     adjust servings


For the Cookies

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

For the Frosting

  • 3 tablespoons unsalted butter
  • 1/4 cup milk
  • 1/2 cup light brown sugar, packed
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla
  • orange food coloring (optional)
  • fall sprinkles (optional)


    For the Cookies:

    1. Preheat oven to 350 degrees.
    2. Line 2 cookie sheets with parchment paper.
    3. Cream butter and sugar.
    4. Add pumpkin, egg and vanilla.
    5. In a separate bowl combine the flour, baking soda, baking powder, salt, and cinnamon.
    6. Add dry to wet ingredients.
    7. Mix until combined.
    8. Place a rounded ice cream scoop of cookie dough on prepared cookie sheets.
    9. Bake 15 to 17 minutes.
    10. Slide parchment paper off cookie sheet onto counter top to cool completely.
    11. While cookies are cooling make frosting.

    For the Frosting:

    1. Combine butter, milk, and brown sugar in a large saucepan.
    2. Boil for 2 minutes.
    3. Take off heat and cool.
    4. DO NOT add confectioners' sugar until mixture has cooled completely.
    5. Frost and serve.

    OPTION: Add fall sprinkles



      Pumpkin Cookies — 37 Comments

      1. I love all things pumpkin. These immediately jumped out at me from the small images in the link up. I can’t wait for fall baking and these will be a perfect recipe to get things started with yum!

      2. Oh I love fall!!! Because all the amazing pumpkin recipes come out to get their groove on! Not only do your cookies look delicious, they look beautiful. How cute are your little leaf sprinkles???? I love it! Just doing a little Secret Recipe Club surfing. So glad it brought me to your great little piece of cyber space!

        Lots of yummy love,
        Alex aka Ma What’s For Dinner

      3. Stopping by from group B. So fun to be in the Secret Recipe Club with

        you. Great Post! These pumpkin cookies look delish! I just love fall and these are going on my menu this month!

        If you haven’t already, I’d love for you to drop by my blog and check out my SRC recipe this month: Avocado Omelet

      4. I just LOVE all the wonderful pumpkin filled recipes this time of year. Great choice!

        I’m new to the SRC this month. I hope you’ll stop by and pay me a visit.


      5. You know, my favorite flavor in the world is pumpkin. And all these pumpkin things are making me really want to hop into the kitchen. These look absolutely DIVINE! I must try these… I know they will be huge hit around here. What a great pick for this month’s SRC.
        I love that we are in both SRC and CCC together 🙂

      6. Made these for a bake sale. They were delicious! I froze the leftovers. I winder how well they will thaw out. Keeping my fingers crossed.

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