Iced Pumpkin Cookies

Melt in your mouth soft pumpkin cookies with caramel icing. The pumpkin and cinnamon flavors are the perfect match with the rich, sweet caramel frosting.

Prep Time: 20

Cook Time: 10

Cool Time: 20

Total Time: 50

Servings:

Ingredients

Cookies

1 cup unsalted butter , softened
⅔ cup light brown sugar , packed
⅓ cup granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
1 cup canned pumpkin puree
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 ½ teaspoons ground cinnamon
¾ teaspoon fine sea salt or table salt

Caramel Icing

¼ cup butter
3 Tablespoons heavy cream , plus more if needed
½ cup light brown sugar , packed
1 cup powdered sugar , sifted
1 ½ teaspoons vanilla extract
Pinch salt

Instructions

Cookies

Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, cream the butter, brown sugar, and sugar together with an electric mixer. Add the egg and vanilla and beat until combined. Mix in the pumpkin until smooth.
In a separate large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk in the pumpkin mixture until just combined.
Using a medium cookie scoop or large spoon, scoop the cookie dough onto the baking sheet. Bake 10 minutes, or until a toothpick inserted into the center comes out clean. Let cool 2 minutes before transferring to a cooling rack.

Caramel Icing

In a small saucepan, combine the butter, heavy cream, and brown sugar over medium-heat. Whisk until it comes to a boil. Boil 1 minute then remove immediately from the heat.
Carefully pour into a medium-sized bowl and let cool slightly. Stir in the vanilla and powdered sugar until smooth. Dip or frost the cookies immediately, as the frosting will begin to harden. Return cookies to the cooling rack until the frosting has hardened.

Notes

Variations:

Cream cheese frosting tastes great on top of these cookies as well.
You can also make some of them without the frosting and stir chocolate chips into the dough before baking.

Freezer instructions: Let cookies cool completely and then place in a covered container. Freeze up to 3 months. Remove 1 to 2 hours before ready to serve.

Storage: Store in covered container for up to 3 days.

Nutrition