Pumpkin cookies are delicious any time of year, but fall is the best! Looking for something to make you forget about the chill in the air? This is it! The cookies are so delicious you’ll be hooked at first bite. Featuring salted caramel, they will melt in your mouth and make you remember all the reasons you love fall. To make this easy fall dessert, use these directions.

Easy Fall Dessert: Pumpkin Cookies Recipe

 

Pumpkin Cookies Ingredients:

For the Caramel Frosting

¼ cup of heavy cream

¼ cup of unsalted butter (cubed)

¼ tsp of salt (divided into 1/8)

½ tsp of vanilla extract

½ cup of light brown sugar

½ cup of pecans (chopped)

1 cup of sugar (powdered)

1 ½ – 2 tbsp of milk

For the Cookies

¼ tsp of ginger

¼ 4 tsp of cloves

¼ tsp of nutmeg

½ tsp of salt

½ cup of unsalted butter (warm)

1 tsp of baking powder

1 tsp of baking soda

1 tsp of vanilla extract

1 large egg

1 ¼ cups of sugar

1 ¼ cups of pumpkin

1 ¼ tsp of cinnamon

2 ½ cups of all-purpose flour

Pumpkin Cookies Directions:

For the Cookies

1. In a medium mixing bowl, mix all the dry ingredients.
2. Beat the sugar and butter in a mixer bowl (at medium speed) until the mixture becomes light and fluffy. Add the egg, vanilla, and pumpkin and continue beating until fully blended.
3. Decrease the speed to low and add the flour blend. Beat until everything is incorporated.
4. Cover the dough and put it in the refrigerator to chill overnight or for at least 4 hours.
5. Preheat your oven to 350⁰ Line two baking sheets and use a cookie scoop to scoop the cookies onto the baking sheets.
6. Flatten the cookie mounds with a metal spatula.
7. Bake the cookies and rotate the pans halfway through. When the cookies are done, remove the baking sheets from the oven and cool the cookies for 5 minutes. Transfer them to a wire rack to cool.

For the Caramel Frosting

1. In a saucepan, mix the cream, butter, sugar.
2. Heat the saucepan over medium heat and stir the mixture occasionally until the butter melts. Bring to a boil.
3. Reduce the heat to low and simmer for about 5 minutes.
4. Remove the mixture from the heat and add the vanilla and salt. Mix until smooth.
5. Pour the sauce into a bowl to cool.
6. Add the sugar, milk, and remaining salt. Whisk until the mixture is smooth.
7. Use a small spatula to frost the cookies. Add the pecans on top.

There’s so much to love about these caramel pumpkin cookies – caramel, pumpkin, pecans, you name it. If you’ve been looking for a go-to easy fall dessert, your search stops here. Make it this weekend and wait for the compliments to roll in.

For more pumpkin recipes on Stagetecture, click here.