Best 9 Caramel Frosted Pumpkin Cookies With Butterscotch Chips Recipes

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Calling all pumpkin spice enthusiasts! Indulge in a delightful culinary journey with our tantalizing Caramel Frosted Pumpkin Cookies with Butterscotch Chips. These soft and chewy cookies are bursting with the warmth of pumpkin puree, perfectly complemented by the gooey caramel frosting and irresistible butterscotch chips. With each bite, you'll be transported to a cozy autumn afternoon, surrounded by the scents of freshly baked goods and the vibrant hues of fall foliage.

In addition to our delectable Caramel Frosted Pumpkin Cookies, we have a treasure trove of other pumpkin-infused treats waiting to be discovered. Our Pumpkin Chocolate Chip Cookies offer a classic combination of pumpkin and chocolate, while our Pumpkin Snickerdoodles add a touch of cinnamon and sugar for a delightful twist.

For those seeking a gluten-free option, our Gluten-Free Pumpkin Cookies are a delightful indulgence. And if you're short on time, our Pumpkin Cookies from a Mix provide a quick and easy way to satisfy your pumpkin cravings.

No matter your preference, our collection of pumpkin cookie recipes has something for everyone. So grab your apron, preheat your oven, and let's embark on a baking adventure that will leave your taste buds dancing with joy!

Check out the recipes below so you can choose the best recipe for yourself!

FROSTED PUMPKIN COOKIES



Frosted Pumpkin Cookies image

These family-favorite pumpkin cookies taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper. -Leona Luttrell, Sarasota, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-1/2 dozen.

Number Of Ingredients 17

1 cup shortening
2 cups packed brown sugar
1 can (15 ounces) solid-pack pumpkin
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/8 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
CARAMEL FROSTING:
1/2 cup butter, cubed
1-1/2 cups packed brown sugar
1/4 cup 2% milk
1 teaspoon maple flavoring
1/2 teaspoon vanilla extract
2 to 2-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm., Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla. , Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.

Nutrition Facts : Calories 249 calories, Fat 10g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN BUTTERSCOTCH COOKIES



Pumpkin Butterscotch Cookies image

I obtained this recipe from my cooking teacher of four years.

Provided by Gio_Bowers

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup white sugar
2 large eggs
1 cup pumpkin puree
½ cup canola oil
1 teaspoon vanilla extract
1 cup butterscotch chips
2 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
  • Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
  • Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
  • Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
  • Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
  • Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 30 g, Cholesterol 20.7 mg, Fat 9.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 226.2 mg, Sugar 18.5 g

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)



Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) image

After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!

Provided by Sabattis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 36

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  • Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  • Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g

CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS



Caramel Frosted Pumpkin Cookies With Butterscotch Chips image

I think I found this recipe in a Glamour Girl magazine in the 70s. It is family favorite at Thanksgiving and Christmas - rich, moist and yummy! Store in a covered container (if you have any left). I sometimes make smaller cookies and if so, the dough will make 6 dozen -- just adjust baking times accordingly.

Provided by CAFrogley

Categories     Dessert

Time 45m

Yield 4-5 dozen cookies

Number Of Ingredients 14

1 cup shortening
1 cup sugar
1 1/2 cups canned pumpkin (not quite a full can)
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butterscotch chips
3 tablespoons butter
4 teaspoons milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 teaspoon vanilla

Steps:

  • Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
  • Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
  • Fold in butterscotch chips.
  • Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
  • In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
  • Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.

PUMPKIN BUTTERSCOTCH OATMEAL COOKIES



Pumpkin Butterscotch Oatmeal Cookies image

I was in the mood for something sweet with pumpkin and butterscotch and I came up with these cookies. My husband and kids love them! These cookies are extra moist and following the recipe should give it a more cakey than crisp texture. If you are looking for a crispy oatmeal cookie, this is not it!

Provided by Laura Goodman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 24

Number Of Ingredients 11

1 cup butter-flavored shortening (such as Crisco®)
¾ cup packed brown sugar
¾ cup pumpkin puree
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 ½ cups old-fashioned oats
1 cup butterscotch chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
  • Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
  • Bake in the preheated oven until light golden brown, 8 to 10 minutes.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 27.9 g, Cholesterol 15.5 mg, Fat 12 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 86.9 mg, Sugar 15.8 g

PUMPKIN COOKIES WITH CARAMEL FROSTING



Pumpkin Cookies with Caramel Frosting image

These soft, cake-like pumpkin cookies smell wonderful and are a great reminder of autumn. The recipe came from my great-grandmother and yields a small batch, so we sometimes double it. The caramel frosting is glaze-like and quite thin, so it helps to place the cooled cookies on waxed paper while frosting. I usually use an entire can of pumpkin, rather than letting a small portion of it go to waste. Store in an airtight container for very soft cookies, store in a loosely covered container for firmer cookies.

Provided by Kylie

Categories     Desserts     Cookies     Pumpkin Cookie Recipes

Time 1h20m

Yield 36

Number Of Ingredients 18

1 cup unsalted butter, softened
1 cup light brown sugar
1 cup pumpkin puree
1 large egg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
2 ½ cups all-purpose flour
½ cup chopped walnuts
½ cup raisins
½ cup brown sugar
4 tablespoons milk
3 tablespoons unsalted butter
1 cup powdered sugar
¾ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cream butter and brown sugar for cookies together in a bowl with an electric mixer. Stir in pumpkin, then egg. Add baking soda, baking powder, vanilla extract, salt, cinnamon, and nutmeg. Stir in flour. Mix in walnuts and raisins.
  • Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
  • Bake each sheet on the bottom rack in the preheated oven for 6 to 7 minutes; continue to bake on the top rack until edges are golden, 6 to 7 minutes more. Continue with remaining cookie sheets in this manner. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely.
  • While the cookies cool, melt brown sugar, milk, and butter for frosting in a medium pot over low heat. Bring to a boil; continue to boil mixture for 2 minutes, stirring constantly. Remove from heat and cool for 3 to 10 minutes. The longer the mixture is cooled, the thicker the frosting will be on the cookies.
  • Add powdered sugar and vanilla extract to the frosting mixture, stir well, and drizzle or spread onto cooled cookies. Allow the cookies to cool for 1 to 2 hours before stacking.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 21.9 g, Cholesterol 21.4 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 103.8 mg, Sugar 14.1 g

PUMPKIN BUTTERSCOTCH-CHIP COOKIES



Pumpkin Butterscotch-Chip Cookies image

Make and share this Pumpkin Butterscotch-Chip Cookies recipe from Food.com.

Provided by Sonya01

Categories     Dessert

Time 26m

Yield 14 cookies

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup granulated sugar
1/2 cup canola oil or 1/2 cup corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
powdered sugar, for dusting

Steps:

  • Position a rack in the middle of the oven. Preheat the oven to 325°F Line two baking sheets with parchment paper and butter the paper.
  • Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
  • Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.
  • Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
  • Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Nutrition Facts : Calories 272.3, Fat 12.2, SaturatedFat 3.8, Cholesterol 26.6, Sodium 275.5, Carbohydrate 37.8, Fiber 1.1, Sugar 23.1, Protein 3.2

PUMPKIN COOKIES WITH CARAMEL FROSTING



Pumpkin Cookies With Caramel Frosting image

This is one recipe I get requests for all the time. I can't wait till Fall every year to make it. This is a modified version of a recipe I got from my former professor, Elizabeth at Duke University Physical Therapy School. Thanks Elizabeth!

Provided by stmarkwell

Categories     Drop Cookies

Time 1h

Yield 40 cookies, 20 serving(s)

Number Of Ingredients 15

2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup room temperature unsalted butter
1 cup sugar
1 cup canned pumpkin (strongly recommend Farmer's Market Organic pumpkin...Libby's doesn't taste as good in this recipe)
1 large egg
1 teaspoon vanilla
3 tablespoons butter
1 cup packed brown sugar
4 tablespoons milk
1 cup sifted powdered sugar
3/4 teaspoon vanilla

Steps:

  • Preheat oven to 375. Sift together the first five dry ingredients and set aside. Cream the butter well and add the sugar, pumpkin, egg, and last the vanilla. Add the dry to the wet ingredients. Bake on non-stick or greased cookie sheet for about 10 minutes until done. Allow to cool completely before frosting.
  • To make frosting combine the butter, brown sugar and milk in a small sauce pan. Boil exactly 2 minutes, stirring as it cools. When nearly cool, whisk in powdered sugar and vanilla. Frost quickly as it becomes firm quickly. Frequently a put it in a small pitcher and drizzle it over the cookies. If it becomes to firm, add a small splash of milk and stir.

Nutrition Facts : Calories 257.3, Fat 11.4, SaturatedFat 7.1, Cholesterol 38.7, Sodium 193.8, Carbohydrate 37.7, Fiber 0.8, Sugar 27, Protein 2

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING



Pumpkin Cookies with Cream Cheese Frosting image

These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 17

1 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts
FROSTING:
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • Use canned pumpkin purée. Fresh pumpkin can be used, but it will require more preparation and cooking time.
  • Be sure to chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Don't overmix the dough. Overmixing can make the cookies tough.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

    Conclusion:

    These Caramel Frosted Pumpkin Cookies with Butterscotch Chips are the perfect fall treat. They are soft and chewy, with a delicious pumpkin flavor. The caramel frosting is rich and decadent, and the butterscotch chips add a touch of sweetness and crunch. These cookies are sure to be a hit with your family and friends.

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