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Pumpkin Cookies with Caramel Frosting

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  • Prep 10 min
  • Total 40 min
  • Servings 24

Easy three-ingredient pumpkin cookies topped with creamy salted caramel frosting. MORE + LESS -

Well Plated
September 28, 2014

Ingredients

For the Pumpkin Cookies:

1
box Betty Crocker™ SuperMoist™ spice cake mix
1
(15-ounce) can pumpkin puree (not pumpkin pie filling)
2
teaspoons pumpkin pie spice

For the Salted Caramel Frosting:

1/2
cup (1 stick) unsalted butter
1
cup dark brown sugar
1/3
cup heavy cream
1/2
teaspoon salt
1/2
teaspoon vanilla extract
2 1/4
cups powdered sugar
Pumpkin seeds, for decorating

Steps

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  • 1
    Prepare the cookies: Preheat the oven to 350°F, then line a large baking or cookie sheet with parchment paper. In a medium bowl, stir together the cake mix, pumpkin and pumpkin pie spice until no lumps remain.
  • 2
    Drop the batter by rounded tablespoon onto prepared baking sheets, 2 inches apart. Bake for 13-15 minutes, until edges are lightly golden and the tops spring back lightly when touched. Remove from oven and let cool on the baking sheet for 5 minutes. Transfer to wire rack to finish cooling.
  • 3
    Meanwhile, prepare the frosting: In a medium saucepan, melt butter over medium heat. Stir in the brown sugar and heavy cream, stirring constantly until the sugar dissolves. Leave on the heat and let bubble for 3 minutes, then remove from heat, stir in the salt and vanilla, then let cool for 10 to 15 minutes, just until the caramel nears room temperature. Slowly beat in the powdered sugar. Frost cookies and top with pumpkin seeds right away, then enjoy.

Expert Tips

  • Leftover pumpkin cookies will keep in an airtight container for up to 3 days. Separate layers with wax paper to prevent them from sticking together.

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • These soft and pillowy cookies are so good, you won't believe how easy they are to make. 

    Every lady has her secrets. One of mine is Pumpkin Cookies with Caramel Frosting.

    Ultra soft and delicate, with just the right amount of sweet, these fall treats give the impression that I painstakingly measured, mixed, and scooped each and every one. The truth? Lean in, and I’ll share the juicy secret with you.

    These fluffy, fabulous pumpkin cookies are made of only three ingredients: A can of pumpkin puree, a box of Better Crocker Spice Cake Mix, and a dash of pumpkin pie spice.

    That’s right — no eggs, no oil, and almost no need to measure. It’s miraculous. Simple stir, scoop, and bake.

    We can direct the effort saved on the cookies towards loftier goals, a.k.a. salted caramel buttercream frosting. Although the frosting is a few additional steps, it’s still easy breezy and absolutely worth the extra minutes at the stove.

    Heat the dark brown sugar, cream, and butter together, beat in powdered sugar, then frost away. No fancy equipment or candy thermometer needed.

    The final flourish: pumpkin seeds. They add just the right crunch and are oh-so-cute!

    Bake these easy cake mix pumpkin cookies and bask in the praise from appreciative friends and family.

    (Your secret is safe with me.)

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