Soft Pumpkin Sugar Cookies with Caramel Cream Cheese Frosting

Soft Pumpkin Sugar Cookies with Caramel Cream Cheese Frosting… These will be some of THE BEST pumpkin cookies you ever try! The frosting on top is out of this world and the perfect compliment to these delicious cookies!

Soft Pumpkin Sugar Cookies with Caramel Cream Cheese Frosting... These will be some of THE BEST pumpkin cookies you ever try! The frosting on top is out of this world and the perfect compliment to these delicious cookies!

Fall is by far my favorite season. I’m the kind of girl who loves and prefers to wear layers, jackets and boots over a swim suit any day. I LOVE dressing for fall. Another reason I love fall is all the BAKING! My kitchen never smells as good as it does during autumn. The fall flavors are absolutely delicious and the aroma is pure bliss.

My kids in particular go CRAZY over pumpkin! These Pumpkin Sugar Cookies are pretty special. They are super soft and absolutely fantastic. But what takes them to the next level is the Caramel Cream Cheese Frosting. There I said it. Need me to slow it down a bit?…

Caramel.

Cream Cheese.

Frosting.

Have you ever heard a more delicious paring?!

This frosting compliments the pumpkin flavor perfectly. My family could not stop eating these beauties. These will be some of THE BEST pumpkin cookies you ever have the pleasure of trying… I promise! Definitely put these on the fall “must-try” list! You will not regret it!

Soft Pumpkin Sugar Cookies with Caramel Cream Cheese Frosting... These will be some of THE BEST pumpkin cookies you ever try! The frosting on top is out of this world and the perfect compliment to these delicious cookies!

4.9 from 7 reviews
Soft Pumpkin Sugar Cookies with Caramel Cream Cheese Frosting
 
These will be some of THE BEST pumpkin cookies you ever try! The frosting on top is out of this world and the perfect compliment to these delicious cookies!
Author:
Recipe type: Dessert
Ingredients
  • ½ cup butter, softened
  • ¾ cup powdered sugar
  • ½ cup sugar
  • ½ cup vegetable oil
  • 1 egg yolk
  • 1 teaspoon vanilla
  • ½ cup pumpkin puree, NOT filling
  • 2½ cups flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
Caramel Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • ¼ cup caramel ice cream topping
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, cream butter, powdered sugar and sugar together. Add oil, egg yolk, vanilla, and pumpkin puree and mix well. Add flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Mix until all ingredients are incorporated.
  3. Line cookie sheets with parchment or spray with cooking spray.
  4. Scoop 2 Tablespoons of dough and roll into balls. Place 2 inches apart on cookie sheet and press slightly down with the palm of your hand.
  5. Bake at 350 degrees F for 10 to 12 minutes. Cool on wire rack.
Caramel Cream Cheese Frosting
  1. In medium bowl, combine cream cheese and powdered sugar and beat until smooth. Add caramel and salt and beat until smooth. Frost cooled cookies.
Notes
Recipe adapted from: Mel's Kitchen Cafe

Enjoy!

Soft Pumpkin Sugar Cookies with Caramel Cream Cheese Frosting... These will be some of THE BEST pumpkin cookies you ever try! The frosting on top is out of this world and the perfect compliment to these delicious cookies!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cookies, dessert, frosting

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Comments

  1. Loula

    Over 4 cups of sugar in any recipe would send most diabetics into serious distress. Have you tried this with a different sweetener?

    1. Christi

      You aren't eating all 4 cups. It's in the icing. (well unless you eat the whole bowl of icing instead of icing the cookies!) haha

    2. Thomas

      5

      Who complains about sugar in a SUGAR COOKIE with CREAM CHEESE Frosting recipe???

  2. Roberta

    About how many cookies does this recipe make, please?

    1. Jewelie

      I just baked these, and using a standard sized cookie scoop, I got 24 cookies.

  3. Lydia

    5

    How long will the frosting keep? I ran out of cookies and want to make another batch tomorrow but have plenty of frosting to still use.
    These are fabulous, by the way!!

  4. Thomas

    5

    Made these tonite. Oh my Gawd. My diet is really gonna Hate me by the end of the week. There are Great. Definately going into the regular rotation.

  5. Crystal

    what is pumpkin puree, NOT filling?

    1. Christi

      There are 2 different cans of pumpkin. One is pie filling and one is pumpkin puree. I used this kind found at my local grocery store:
      http://www.swansonvitamins.com/farmers-market-organic-canned-pumpkin-15-oz-can

  6. Suzanne

    Do these cookies need to be stored in the refrigerator? It is made with cream cheese, is it safe to leave in a cookie jar/counter or ship overnight to someone?

    Thanks,

  7. Victoria

    I would like to know the answer to all of the questions that the previous commenters made please. How many cookies does this recipe make? what is pumpkin puree, NOT filling? Do these cookies need to be stored in the refrigerator? It is made with cream cheese, is it safe to leave in a cookie jar/counter or ship overnight to someone?

  8. Christi

    5

    These were fantastic! My neighbors and co-workers loved them (I gave them out because my husband doesn't care for pumpkin). I did think mine turned out to be soggy by the 2nd day. But still tasted good!

  9. Cassiopeia

    5

    Just made these and they are absolutely delicious!!! I had some extra frosting left over. This recipe makes 3 dozen tablespoon sized cookies. Soooo good! Yum! Also I substituted the spices for 1 1/2 tsp pumpkin pie spice and 1/2 tsp cinnamon they turned out delicious. I will definitely be making these again! Also since I downsized the cookies they only needed about 8-9 min of bake time. Make them they are delicious! Thank you for sharing this recipe. 🎃☺️😊

  10. Mary

    Going to a Halloween Party and will take these. Yummy!

  11. Elizabeth

    4

    These were absolutely delicious! I have Celiac disease and was able to substitute Pamela's artisan flour for the white flour and they came out beautifully. Which isn't always the case with flour substitutions. Thank you so much for posting this great recipe!!

  12. Thomas

    5

    CHRISTmas desert has been found... Thanks Yew...