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!

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!
Prep Time 15 minutes
Cook Time 10 minutes
Servings 36
Calories 182kcal

Ingredients 

  • 1/2 cup butter softened
  • 3/4 cup powdered sugar
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin puree NOT filling
  • 2 1/2 cups flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves

Caramel Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 4 cups powdered sugar
  • 1/4 cup caramel ice cream topping
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees F.
  • 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.
  • Line cookie sheets with parchment or spray with cooking spray.
  • 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.
  • Bake at 350 degrees F for 10 to 12 minutes. Cool on wire rack.

Caramel Cream Cheese Frosting

  • In medium bowl, combine cream cheese and powdered sugar and beat until smooth. Add caramel and salt and beat until smooth. Frost cooled cookies.

Nutrition

Calories: 182kcal | Carbohydrates: 27g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 110mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 702IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.5mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!

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

    2. Brenda

      If you look at the ingredients, pumpkin purée has ONLY pumpkin; whereas the pie filling has additional spices with it. I used Libby's, but there are several types available.

  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...

  13. Joanne Mowery

    5

    Look delicious.

  14. Maureen

    5

    Can't wait to try these cookies. Great Fall cookie !

  15. Angela Lay

    These pumpkin cookies look amazing and yummy! I cant wait to try this recipe. Thank you for sharing it.

  16. Mellisa

    5

    I just made these and they are amazing! The cream cheese frosting with Carmel, makes the cookie melt in your mouth! Thank you so much for these recipes!

  17. Charlene

    4

    The only thing I changed the 2nd batch is that I did not make the cookies as big as recipe says to and I cut the icing in 1/2.

  18. kathy

    5

    These are my favorite pumpkin cookies...excellent recipe!!

  19. Leticia

    Would it be possible to roll out this dough to use a cookie cutter?

  20. Carrie steffey

    Very good!! ! I doubled recipe and rolled cookies in sugar mixed with pumpkin spice before baking instead of having to frost cookies. I used a tablespoon cookie scoop and slightly flattened the cookies. Baked for 9-10 minutes and made about 5 dozen cookies. Thanks for recipe!

  21. Erin

    Could you use apple purée instead of pumpkin? Is the consistency of that the same

  22. Diana

    5

    I used a 1” cookie scoop and ended up with 4 dozen cookies. Also I baked the cookies for 9 minutes and left them on the cookie sheet for a minute. They were unbelievably soft and so good! An instant hit at the Halloween party and will make these again for Thanksgiving. This is the best sugar pumpkin cookie recipe!

  23. Joyce

    5

    Very good recipe! The frosting makes enough for 3 or 4 batches of cookies though!

  24. Linda Smith

    How do you store these cookies? I want to bake them for Thanksgiving a day ahead of time and need to transport them by car. Excited for your response

  25. Donna

    5

    Like everyone else, I am impressed with this cookie! The cookie base is not too sweet, lightly crispy on the outside and soft on the inside. I'm not a huge fan of caramel but the salt added a wonderful balance to the sweet frosting. These now have moved into my top ten cookie list!

  26. Lyssa

    5

    I found this recipe on Pinterest. The frosting is addictive. I have now used it on several things I have made and my hubby, who is not a pumpkin fan, ate more than a half dozen of these cookies. Thank you very much for sharing!

  27. Jennifer Johnson

    2

    After reading the reviews of 5 different pumpkin cookies, I chose this recipe and made these cookies for a Halloween party last weekend. Reviews matter! Which is why I'm leaving one to say that these cookies were so totally meh! They came out fine, the texture was soft and cakey, they just have so little pumpkin (or spice, or any) flavor, you completely depend on the frosting for any zip. I ended up boosting the frosting by combining it with another frosting recipe that had some bourbon and spices to it, it helped, but I definitely will be deleting the recipe from my list; it's just not worth the effort of sifting all that powedered sugar. Hardly any were eaten at the party, though they kind of made an ok breakfast pastry the next morning, just something mild and barely sweet.