Irresistible Frosted Pumpkin Cake Cookies: Your New Favorite Fall Treat

Get ready to embrace the flavors of autumn with these incredible Frosted Pumpkin Cake Cookies! Made completely from scratch, these cookies offer the perfect balance of warm pumpkin spice and a wonderfully soft, cake-like texture. But the true showstopper? A rich, velvety caramel frosting that elevates these simple cookies into an unforgettable dessert. Forget everything you thought you knew about pumpkin – these cookies are designed to win over even the staunchest skeptics.

My Journey from Pumpkin Skeptic to Pumpkin Enthusiast (Almost!)

Ah, autumn. That time of year when the air turns crisp, leaves don yellow and crimson, and the internet explodes with all things pumpkin. If you’ve been following my culinary adventures for any length of time, you’ll know my feelings about pumpkin are… complicated. Frankly, given a choice, I’d reach for anything chocolate, vanilla, peanut butter, caramel, or fruit-flavored long before I’d ever consider a pumpkin-flavored treat. It’s not that I actively *dislike* pumpkin in every form, but let’s just say we’ve had a strained relationship over the years.

Yet, like a teenager in high school eyeing the latest fashion trend, I couldn’t escape the pumpkin craze. My social media feeds — Facebook, Pinterest, Instagram — were awash with pumpkin lattes, pumpkin breads, pumpkin everything! It felt like everyone else was in on this delicious secret, and I, the self-proclaimed foodie, was utterly left out, unwilling to keep up with the latest seasonal sensation. The pressure was real, and I knew deep down I had to at least try to understand the appeal.

To be entirely fair to pumpkin, my aversion isn’t absolute. It’s mostly its purest, most traditional form – pumpkin pie – that I simply cannot stomach. And honestly, it’s far less about the flavor and much more about the texture. There’s no hiding what a pumpkin pie truly is: baked, pureed pumpkin with a handful of spices. To my eyes, it just looks… well, a bit unappetizing. And to all you devoted pumpkin pie aficionados out there, please forgive my candor! Think of it this way: more for you to enjoy!

Embracing the Season: A Foodie’s Compromise

As a devoted foodie, and one who encourages adventurous eating (especially with my own children), I felt it was high time I practiced what I preached. Over the past few years, I’ve made a conscious effort to broaden my horizons and “grow up” by trying new pumpkin preparations. My middle child, Cassie, bless her heart, is arguably the pickiest eater on the planet. Yet, every dinner, she gets a “thank you helping” of whatever we serve, regardless of her preferences. The way she heroically tackles that one bite is quite comical, and she’s long since resigned herself to her fate. If she can bravely face a plate of broccoli, I can certainly give pumpkin another chance.

Knowing that pumpkin, applesauce, and even mashed banana are often interchangeable in baked goods, I decided that a pumpkin cookie would be my entry point into the beloved fall flavor. The texture, I reasoned, would be completely different from pie, offering a fresh perspective. My quest led me to a wonderful recipe from Chef In Training. Her Applesauce Cookies with Caramel Frosting immediately caught my eye. Who could resist a soft, frosted cookie?

The Magic of These Cake-Like Pumpkin Cookies

What makes these particular pumpkin cookies so exceptional, and why did they manage to sway a pumpkin skeptic like me? It’s all about that perfect cake-like texture. Unlike traditional crisp cookies, these Frosted Pumpkin Cake Cookies are incredibly soft, almost like tiny, individual pumpkin cupcakes. They boast a fine, tender crumb that practically melts in your mouth, making each bite a delightful experience. The pure pumpkin puree contributes to this incredible moistness, ensuring they stay soft for days.

Beyond the texture, the flavor profile is exquisitely balanced. A generous tablespoon of Pumpkin Pie Spice infuses every morsel with those quintessential autumnal notes – cinnamon, nutmeg, ginger, and cloves – without being overpowering. These cookies are not overly sweet on their own, allowing the subtle earthiness of the pumpkin to shine through. This intentional moderation makes the rich, buttery caramel frosting the absolute perfect complement, satisfying any sweet tooth without pushing the cookie into cloying territory. The interplay between the spiced pumpkin and the decadent caramel is simply divine, creating a harmonious symphony of fall flavors. They truly embody the essence of comfort baking, perfect for a cozy afternoon treat or a festive gathering.

Tips for Baking Your Best Frosted Pumpkin Cake Cookies

To ensure your Frosted Pumpkin Cake Cookies turn out perfectly every time, here are a few expert tips:

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This allows them to cream together more easily with the sugars, creating a light, fluffy base that will result in a tender cookie.
Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can develop the gluten in the flour too much, leading to tougher cookies rather than the desired cake-like texture.
Pure Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugars. The recipe accounts for pure pumpkin.
Perfect Baking Time: Bake for precisely 9-10 minutes in a preheated 350°F (175°C) oven. Cookies should be set but still soft. They will continue to cook slightly as they cool on the hot baking sheet for a minute or two before transferring to a wire rack.
Cool Completely Before Frosting: This is crucial! Applying frosting to warm cookies will cause it to melt and slide off. Patience is a virtue here for that beautiful, intact caramel layer.

Crafting the Irresistible Caramel Frosting

The caramel frosting is the crowning glory of these pumpkin cake cookies. Achieving that rich, smooth consistency is simpler than you might think:

Constant Stirring: When bringing the butter, cream, and brown sugar to a boil, stir constantly. This prevents scorching and ensures a smooth, even caramel base.
Cooling is Key: Just like the cookies, the caramel base for the frosting needs to cool completely before you stir in the powdered sugar. This step is essential for a thick, spreadable frosting. If it’s too warm, the frosting will be runny.
Adjust Consistency: If your frosting seems too thick, you can add a tiny bit more heavy cream, one teaspoon at a time, until it reaches your desired consistency. If it’s too thin, a bit more powdered sugar can help.

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Frosted Pumpkin Cake Cookies Recipe

Ingredients

1 cup butter, room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 1/2 cups pure pumpkin puree (from a 15-ounce can, not pie filling)
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon Pumpkin Pie Spice

For the Caramel Frosting

6 Tablespoons unsalted butter
1/2 cup heavy cream
1 cup brown sugar, packed
2 teaspoons vanilla extract
2 cups powdered sugar

Instructions

Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, then stir in the pure pumpkin puree and vanilla extract. Continue beating until all wet ingredients are well blended and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and Pumpkin Pie Spice. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Bake the Cookies: Drop the dough by teaspoonfuls (or using a medium cookie scoop for uniform size) onto a greased baking sheet. Bake in a preheated 350°F (175°C) oven for 9-10 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. They must be completely cool before frosting.

To Make the Caramel Frosting

In a medium saucepan, combine the 6 tablespoons of butter, 1/2 cup heavy cream, and 1 cup brown sugar. Heat over medium heat, stirring constantly, until the mixture comes to a boil. Once boiling, remove the saucepan from the heat and stir in the vanilla extract. Allow the caramel mixture to cool completely to room temperature. This cooling step is crucial for the frosting’s consistency. Once cooled, gradually stir in the powdered sugar until the frosting is smooth and creamy. If it’s too thick, add a tiny bit more cream; if too thin, add more powdered sugar. Frost the completely cooled pumpkin cake cookies as desired.

Notes

Recipe loosely adapted from ChocolateChocolateandmore.com, with inspiration from Chef In Training’s Applesauce Cookies. For best results, use pure pumpkin puree, not canned pumpkin pie filling.

Did you make this recipe?

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My Favorite Baking Products for Perfect Cookies Every Time

Achieving baking perfection often comes down to the right tools. Here are some of my go-to products that help ensure my cookies turn out beautifully every single time, including for these Frosted Pumpkin Cake Cookies:

More Delightful Pumpkin Ideas for Fall!

If these Frosted Pumpkin Cake Cookies have successfully converted you to a pumpkin lover (or further fueled your existing passion!), then you’ll definitely want to explore these other fantastic pumpkin recipes, perfect for celebrating the autumn season:

Pumpkin Pie Crunch

Spiced Pumpkin Bundt Cake

Pumpkin Spiced Muddy Buddies

Pumpkin Spice White Trash

35 Pumpkin Recipes

Overnight Pumpkin Streusel French Toast from Chef in Training
Layered Pumpkin Cheesecake Pie from Garnish with Lemon
Pumpkin Chocolate Cake from Roxana’s Home Baking