Iced Pumpkin Cookies
Get ready to experience the warm embrace of autumn in every bite of these soft and fluffy Amish pumpkin cookies, topped with a velvety brown sugar frosting.
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 pumpkin 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. 😉
They embody the heart of Amish baking traditions, blending simple ingredients to create a symphony of flavors and textures. The gentle pumpkin flavor, delicately spiced and moist, forms the cookie's foundation, while the luscious caramel frosting adds a rich buttery sweetness. They are cakier in texture than many traditional chewy cookies, closely resembling my buttermilk cookies.
So dig into the rustic charm and yumminess of Amish pumpkin cookies, they're a delightful way to celebrate the flavors of autumn.
Autumn Cookies
There are so many things to love about Autumn, and I am excited about the fact that we are getting close to my favorite season again. These old-fashioned pumpkin cookies transport me to the joys of fall: crisp air, golden leaves, and the cozy spices of the season.
The combination of fluffy, soft pumpkin cookies with caramel frosting creates a dessert that's both visually appealing and a pleasure to savor. Each bite offers a contrast of textures between the delicate crumb of the cookie and the creamy, slightly gooey caramel frosting. The flavors evoke the essence of fall, making them a popular choice for autumn gatherings, Halloween parties, Thanksgiving feasts, and cozy evenings by the fireplace.
Whether enjoyed as a standalone treat or paired with a warm cup of spiced tea or coffee, these cookies are a wonderful way to celebrate the seasonal flavors of pumpkin and caramel. Their inviting appearance and delicious taste make them a favorite among those who appreciate the comforting and nostalgic aspects of fall baking.
What Kind of Pumpkin Should I Use?
I keep a few cans of store-bought pumpkin purée in my pantry, just because it's quick and easy to use. And it works well to make pumpkin cookies, pies, etc. (Make sure you buy pumpkin pureé and not pumpkin pie mix.)
However, fresh pumpkin purée is also great to use for these cookies. So if you like to use farm-fresh pumpkins, it's not hard to make purée. And it can be made with various kinds of pumpkins. Pie pumpkins and crook-necked pumpkins are always great choices.
I kept a few seeds from a butternut squash last year and stuck them in my garden this spring. So I have a big crop of butternut squash, and I plan to roast them, make purée, and use them for all my pumpkin goodies this fall.
One thing to keep in mind though, when using fresh purée, is if it's thin and kinda watery, you may want to squeeze out some of the extra moisture. You can place the pumpkin into paper towels and give it a squeeze.
Frosting for Pumpkin Cookies
These pumpkin-spiced cookies are delicious on their own without icing. But we all know that frosting takes them up another notch, right?
I've included a yummy caramel frosting recipe in the card. But if pumpkin cookies with brown sugar caramel frosting aren't your thing, feel free to use cream cheese frosting (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 before. So feel free to top them with your favorite frosting. They'll be amazing either way.
Can I Freeze Pumpkin Cookies with Brown Sugar Icing?
Yes, you sure can. Most baked goods taste the best in the first two days. And I like fresh cookies, but I certainly don't want this whole batch of cookies eaten in two days.
You can refrigerate these pumpkin cookies with icing to give them a longer shelf life. But I highly recommend putting some of them into the freezer.
Placing cookies, bread, etc. into airtight containers as soon as they are cool, and freezing them, keeps them fresh for a couple of months. They will come out of the freezer tasting the same as the day you made them. Just thaw them and enjoy. You may even want to try a cookie while it's still frozen, they're actually really good when partially frozen.
I hope you enjoy these delightful Amish pumpkin cookies with caramel icing. If you try them, I would love it if you left a comment and star rating below.
Affiliate Links to Items You May Need...
Amish Pumpkin Cookies with Caramel Frosting Recipe
Ingredients
- 1 c. brown sugar
- 1 c. sugar
- 1/2 c. butter, softened (1 stick)
- 2 large eggs, room temperature
- 1 (15 oz.) can pumpkin purée (approx. 1 1/2 c.)
- 1 tsp. vanilla extract
- 2 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
Caramel Frosting:
- 1/2 c. butter (1 stick)
- 1 c. brown sugar
- 1/4 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, 1/2 c. butter, softened (1 stick), 2 large eggs, room temperature, 1 tsp. vanilla extract, 1 (15 oz.) can pumpkin purée (approx. 1 1/2 c.)
- Add the remaining ingredients and mix to combine.2 1/2 c. all-purpose flour, 2 tsp. baking powder, 3/4 tsp. baking soda, 1 tsp. salt, 1 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/4 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 boil over medium/low heat for 2 minutes, whisking occasionally.1/2 c. butter (1 stick), 1 c. brown sugar
- Add the milk and salt. Whisk until it comes back to a full boil.1/4 c. milk, pinch of salt
- Remove from the heat and cool to lukewarm. Beat in the powdered sugar until smooth. Spread on the cooled cookies.2 c. powdered sugar
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.
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!