Amish Pumpkin Cookies with

Caramel Frosting Recipe

These Amish pumpkin cookies are super soft and fluffy with a
cakey, melt-in-your-mouth texture. They are great on their own,
but when topped with a creamy brown sugar frosting, they are
totally irresistible.

5 from 2 votes

PREP TIME COOK TIME BAKING IN BATCHES TOTAL TIME

20 mins 10 mins 20 mins 50 mins

COURSE CUISINE SERVINGS CALORIES

Cookies, Dessert American, Amish 48 small cookies 179 kcal

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
1. Preheat the oven to 350℉.
2. 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.)

3. 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

4. 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.
5. Spread the cookie tops with frosting and store them in an airtight container with parchment
paper between the layers.
6. 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:
1. 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

2. Add the milk and salt. Whisk until it comes back to a full boil.
1/4 c. milk, pinch of salt

3. Remove from the heat and cool to lukewarm. Beat in the powdered sugar until smooth. Spread
on the cooled cookies.
2 c. powdered sugar

NOTES
If desired, you can stir 1/2 c. chopped walnuts into the batter before baking. And if you like a stronger
spice flavor, feel free to increase the amount of cinnamon, ginger, and cloves.

*Nutrition is approximate.
NUTRITION
Serving: 1cookie Calories: 179kcal Carbohydrates: 34g Protein: 2g
Fat: 4g Saturated Fat: 3g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 1g
Trans Fat: 0.2g Cholesterol: 18mg Sodium: 121mg Potassium: 33mg
Fiber: 0.4g Sugar: 24g Vitamin A: 138IU Vitamin C: 0.01mg
Calcium: 27mg Iron: 1mg

KEYWORD
Amish pumpkin cookies recipe, Iced pumpkin cookies, Pumpkin cookies with caramel frosting

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