I’ve made a lot of pumpkin cookies in my day, but I always come back to these Pumpkin Cookies with Caramel Frosting. There the kind of cookie where it really is impossible to eat just one. Try them, you’ll see what I mean.
The frosting is the star of these cookies, and it’s a nice change from the cream cheese frosting that often accompanies pumpkin desserts (I love that version too, though). If you’ve never made a cooked frosting, now is the time to give it a try!
If your frosting seems a bit thick after mixing it, add a bit more cream. If it seems too runny, add a bit more powdered sugar. And if you like salted caramel, add a little extra pinch of salt. Just don’t be tempted to sample too much frosting. It’s just enough for all the cookies.
Really, these pumpkin cookies are more like little pumpkin cakes. They’re so moist, I’ve left them out on the counter overnight and they were still fantastic the next day. After one bite, you’ll know that pumpkin and caramel is a match made in heaven.
If you make one cookie this fall, it should be these Pumpkin Cookies with Caramel Frosting!
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Who Dished It Up First : Adapted from allrecipes.com