Amish pumpkin cookies are soft, cake-like cookies with a delicate pumpkin flavor and warm spices. They're topped with a rich brown sugar frosting that adds a buttery sweetness.
These cookies remind me a lot of my old-fashioned buttermilk cookies. Light and fluffy, they melt in your mouth and make a delicious fall cookie to share with family and friends.
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Why You'll Love These Amish Pumpkin Cookies
- Soft and fluffy - These cookies have a light, cake-like texture that melts in your mouth.
- Pumpkin flavor - Pumpkin purée and warm spices give them just the right amount of fall flavor.
- Brown sugar frosting - The rich, buttery frosting adds a sweet finish.
- Easy to make - The cookie dough comes together quickly with simple ingredients.
- Great for sharing - Make a batch for family, friends, gatherings, or holiday treats.
Ingredient Notes
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling. Canned pumpkin works well, or you can use fresh purée as long as it isn't watery.
- Butter: Use softened butter so it creams well with the sugars. (I use salted.)
- Spices: The cinnamon, ginger, and cloves give these cookies their warm pumpkin-spice flavor. (You can adjust the amounts to taste or use pumpkin pie spice instead of ginger and cloves.)
- Frosting: The brown sugar frosting is what I usually use for these cookies, but you can substitute cream cheese frosting, pumpkin spice buttercream, or another favorite frosting.
How to Make Pumpkin Cookies
Cream the softened butter and sugars well before adding the eggs, pumpkin, and vanilla. Once you add the dry ingredients, mix just until combined. The batter will be soft, which is normal for these cake-like cookies.
I like to use a cookie scoop so the cookies are all about the same size and bake evenly. I prefer making smaller cookies, but you can make them larger if you like. Just keep in mind that the baking time will vary depending on the size.
Frosting for Pumpkin Cookies
These pumpkin-spiced cookies are delicious on their own, but I especially like them with frosting. The recipe card includes a rich brown sugar frosting that's buttery, sweet, and a great match for the pumpkin flavor.
If you'd rather try something different, cream cheese frosting or pumpkin spice buttercream are both good options. (I have a delicious cream cheese frosting recipe with my carrot cake. Or you could use my pumpkin spice buttercream recipe that I use with pumpkin whoopie pies.)
I've also made these cookies with brown butter frosting, so you can easily switch things up depending on what you like. Whether you make these pumpkin cookies with brown sugar frosting or use one of your favorite frostings, they're delicious either way.
Frequently Asked Questions
Yes. You can use fresh pumpkin purée. If your fresh purée is thin or watery, squeeze out some of the excess moisture before adding it to the cookie dough. I often use canned pumpkin because it's super handy, but either one works. Be sure to use pumpkin purée, not pumpkin pie filling.
Yes. The brown sugar frosting will firm up as it cools, which makes these cookies easier to stack and package. Place parchment paper between the layers to keep the frosting from sticking.
Yes. Once the cookies have cooled completely, place them in an airtight container and freeze for up to 2 months. Thaw them before serving. You can also refrigerate the frosted cookies for up to a week.
More Amish Pumpkin Recipes
If you love pumpkin desserts, here are a few more Amish pumpkin recipes to try. From cakes and muffins to pies and other fall favorites, there's something for every pumpkin lover.
These soft and fluffy Amish pumpkin cookies are one of my favorite fall treats. They're full of pumpkin and warm spices, and that brown sugar frosting on top makes them even better.
Seriously, these cookies are so good, that you may as well be prepared to see them disappear quickly because it's impossible to eat just one. They're just so moreish! 🙂
Let's not even talk about how many of these amazing spice cookies I devoured while I was baking them a few days ago. Yikes! I couldn't stop. They're so fluffy, moist, and full of warm spices that they just melted in my mouth and kept sliding down. 😉
I hope you enjoy these Amish pumpkin cookies with brown sugar/caramel icing as much as I do. If you try them, I would love it if you left a comment and star rating below. Thank you!
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📖 Recipe Card
Amish Pumpkin Cookies with Brown Sugar Frosting Recipe
Ingredients
- 1 c. brown sugar
- 1 c. sugar
- ½ c. butter, softened (1 stick)
- 2 large eggs, room temperature
- 1 (15 oz.) can pumpkin purée (approx. 1 ½ c.)
- 1 tsp. vanilla extract
- 2 ½ c. all-purpose flour
- 2 tsp. baking powder
- ¾ tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground cloves
Caramel Frosting:
- ½ c. butter (1 stick)
- 1 c. brown sugar
- ¼ c. milk
- pinch of salt
- 2 c. powdered sugar
Instructions
- Preheat the oven to 350℉.
- In a large mixing bowl, with the paddle attachment, beat the sugars and butter until well-creamed. Add the eggs, pumpkin, and vanilla and mix well.1 c. brown sugar, 1 c. sugar, ½ c. butter, softened (1 stick), 2 large eggs, room temperature, 1 tsp. vanilla extract, 1 (15 oz.) can pumpkin purée (approx. 1 ½ c.)
- Add the remaining ingredients and mix to combine.2 ½ c. all-purpose flour, 2 tsp. baking powder, ¾ tsp. baking soda, 1 tsp. salt, 1 tsp. ground cinnamon, ¼ tsp. ground ginger, ¼ tsp. ground cloves
- Scoop onto greased cookie sheets and bake for 11 - 13 minutes or until the edges are firm. (Baking time will depend on the size of your cookies. The recipe was tested with small cookies.) Remove to a wire rack to cool.
- Spread the cookie tops with frosting and store them in an airtight container with parchment paper between the layers.
- Keep at room temperature for up to two days, in the refrigerator for up to a week, or frozen in an airtight container for up to 2 months.
Frosting:
- Melt the butter in a saucepan. Add the brown sugar and bring to a gentle boil over medium-low heat. Once the mixture is bubbling, boil for 2 minutes, whisking occasionally.½ c. butter (1 stick), 1 c. brown sugar
- Add the milk and salt. Whisk until the mixture comes back to a full boil, then remove from the heat.¼ c. milk, pinch of salt
- Let the mixture cool for a minute or two, then beat in the powdered sugar until smooth. Immediately spread the frosting on the cooled cookies before it thickens.2 c. powdered sugar
Sue
It would helpful to know the temperature in degrees of the icing while it’s boiling. My icing turned out very thick and difficult to spread, making my cookies look ragged. I wasn’t sure if what I consider boiling matches yours. They still tasted good, but a bit embarrassing to serve to guests.
Anna
Thank you for your feedback! I'm sorry your frosting got too thick to spread easily. This brown sugar frosting thickens pretty quickly as it cools, so it's important to spread it immediately after mixing in the powdered sugar. If it gets too thick, you can stir in a little warm milk to thin it back down.
I'm sorry! I never measure the temperature. Boiling is bubbling, so after it starts bubbling, you start the time, and then just let it cook on low boil.I'm going to add a note to the recipe to help clarify this for others. I'm glad the cookies still tasted good!
csp
Delicious recipe, the brown sugar frosting adds so much more to the flavor than other more common toppings. Great recipe
Anna
Thank you for taking the time to leave positive feedback!
Sara McCausland
This was so good!! The portions were perfect to the frosting. Absolutely delicious. Thank you!
Anna
Thanks for taking the time to leave a positive review!
Danielle
I rarely leave comments but this was a must. These are the most fluffy and moist cookies I’ve ever had. The texture just melts in your mouth. Thank you so much for the unique recipe.
Danielle
I rarely leave comments but this was a must. These are the most fluffy and moist cookies I’ve ever had. The texture just melts in your mouth. Thank you so much for the unique recipe
Anna
Thank you for leaving a lovely comment!
Tina Flowers
Can you use pumpkin pie spice?
Anna
sure
Andrea Valentine
Uh~Mazing!! They didn't last long, (and I'm an empty nester...😅).
Anna
Glad you enjoyed them! 🙂
Annamarie olivarez
Will the frosting harden for packaging?
Anna
I would put parchment between any layers.
Anna
So good!!
Linda
Linda,
Utterly moist, delicious, and I will definitely be making them again. The frosting was the definite completion to this recipe. Thanks you.
Anna
I'm so glad you enjoyed them. Thank you for taking the time to leave a comment!
Rosa Garcia
Where is the recipe? I don’t see it
Anna
You had to scroll past the recipe card to get to the comment section. It's just a bit above the comment section, close to the bottom of the post.
Ruth Cardoso
I’m about to make these and need 48- the recipe says 48 small cookies- about how much dough for each cookie so I can get to the number needed? Thanks Anna!
Anna
I think I used my 1 Tablespoon (small) cookie scoop.
Ruth Cardoso
Thanks I ended up using a big piping bag since I don’t have scoops and it was too difficult to use with a spoon. That worked out very well although not as uniform in size but that’s ok! Very delicious, soft and light. The caramel frost started to firm up so 19 sec in the microwave and beat it again worked. Glad the icing firms up on the cookies for transport. Nice recipe 🎄
Anna
Thank you for taking the time to leave a nice comment. Glad it worked for you.
Tina Marie
This is almost exactly my grandmother's recipe. We called the frosting "penuche" (pen-oo-chee)
Anna
🙂
Pam
Fantastic cookie! Love the flavor and texture of the cookie. The frosting really 'makes' the flavor combination pop! I find these are easier to store (and prep for frosting) if they're refrigerated for a bit --- the cookies are a bit sticky.
Delicious!
Anna
Thank you for leaving a nice comment!
Crystal
Hi Anna, is it possible to turn these cookies into a cake? If you can what temperature and how long do they need to bake? Thank you!
Anna
I have never tried that. Personally, I would probably look for a cake recipe.
Rebecca H.
I usually don't comment but I had to on this one. These cookies are very good! My husband loved them. I love to bake and give Christmas cookies for presents. This recipe is definitely a keeper! Thank you for sharing!
Anna
Thank you! I appreciate the feedback!
Michelle Devore
Can you add chocolate bits to this recipe and not frost them?
Anna
Sure, they're great without frosting. And added chocolate chips would be perfect to replace the frosting.
Jenny B.
These cookies are amazing! They are even better a day old after sitting on the counter. I made them with Bob’s 1:1 GF flour and they turned out perfect! The texture is like those pink sugar cookies from the grocery store that melt in your mouth, but these taste like fall!! I sent most of the cookies with my husband into work and he said they got devoured. One co-worker told him that it was the best cookie they’ve ever eaten! I’m planning on making more today for a MOPS meeting. Thanks so much for the recipe! If you have any modifications to change the flavors for different seasons, I’d love to know about them!
Anna
Thank you for taking the time to leave a kind comment. So glad you enjoyed them. I have a buttermilk cookies recipe that is similar in texture.
Caroline Moore
Made these tonight and they are good even without the icing! Adding the icing made all of the flavorful notes and textures combine into a perfect fall treat. Thank you so much for sharing this recipe because it has immediately become my family's favorite thing!!
Anna
Thank you! So glad you're enjoying them!
Lisa Child
These cookies are amazing!! So good that I had to come post a comment. Seriously delicious!!!
(I made mine gluten free using Bob's Red Mill gluten free flour. They turned out perfectly!)
Anna
Thank you for taking the time to leave a comment. I appreciate that!
Nancy J Beyers
Omg. My high school English teacher gave me this recipe 30 yrs ago. I live in New Mexico. They are the best I love them. I give them out for Christmas
Sammeh
You weren't kidding about these cookies being moreish! Chefs kiss to you! Thank you for this recipe! I really appreciate the photo of all the ingredients and the layout saying what to do and with how much!! I can't begin tell you how helpful that was for me! I made these fluffy melt in your mouth frosted delights and they are fantastic! Their wonderful texture brought me back to my Grandma's sour cream cookies! Hello fall! Thank you again!
Anna
Thank you for taking the time to leave a kind comment. Glad you enjoyed them!