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We have about of an inch of snow on the ground here in Maine and  I’m starting to mourn the loss of Autumn, so as a last pumpkin flavored hurrah I wanted to share this delicious recipe with you.

First discovered these cookies last year and I have made them three times this Fall, and they are probably my favorite cook to make and eat. They have all the elements, pumpkin, a soft cookie, and a sweet and salty caramel frosting.


Pumpkin Cookies 

  • 1 Cup Room Temperature Butter
  • 2/3 Cups Lightly Packed Brown Sugar 
  • 1/3 Sugar
  • 1 Large Room Temperature Egg
  • 11/2 Vanilla
  • 1 Cup Pumpkin Puree
  • 2 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda 
  • 2 Teaspoons Pumpkin Pie Spice 
  • 11/2 Teaspoon Cinnamon 


Preheat your oven to 350f and line a baking sheet with parchment paper.

In a medium mixing bowl cream together the butter and sugars, and add the egg and vanilla.

In another bowl whisk together the flour, baking soda, and spices.  Add the dry ingredients to the butter mixture and mix all the flour is combined, but not much longer.

Use a cookie dough scoop or a teaspoon place the dough on the parchment about two inches apart.

Let the cookies cool before frosting.


Salted Caramel Frosting 

  • 4 Teaspoon Butter
  • 3 Tablespoon Heavy Cream 
  • 1/2 Cup Brown Sugar 
  • 1/2 Teaspoon Sea Salt
  • 11/2 Teaspoons Vanilla
  • 1 Cup Powdered Sugar 


In a small saucepan melt the butter, heavy cream, brown sugar, and sea salt over a medium heat. Whisk constantly, and bring to a boil. Boil for one minute.

Add the powdered sugar and vanilla, mix until smooth.

Frost the cookies immediately because the frosting will start to set as soon as you take it off the heat.

Sprinkle a pinch of sea salt on each cookie.

Tip: If you use sea salt on top of the frosting and store them in an airtight container the salt will melt and leave little dents in the frosting. I would recommend skipping the salt if you are going to store the cookies, or you could add it later.



I hope you enjoy this recipe! I absolutely love these cookies, I might make them now and then throughout the winter if I start missing Fall too much.

What is your favorite Fall recipe?

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