I love these Amish pumpkin cookies with caramel frosting so much I make them year-round, not just in autumn. They have a soft, cake-like texture and warm spices—cinnamon, ginger, and cloves—that complement the rich, smooth caramel frosting. This recipe was inspired by an Amish family cookbook and is my favorite pumpkin drop cookie to bake at home.
Amish Pumpkin Cookies with Caramel Frosting
Soft, cake-like pumpkin cookies flavored with warm spices and topped with a velvety caramel frosting. These cookies pair beautifully with coffee or a spiced latte.
Ingredients
- 2 cups brown sugar
- 1 cup oil (vegetable or canola)
- 1 1/2 cups pumpkin puree
- 2 large eggs, beaten
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cinnamon
- 1/2 tablespoon ground ginger
- 1/2 tablespoon ground cloves
Caramel Frosting
- 3/4 cup salted butter, softened
- 1 1/2 cups packed brown sugar
- 1/3 cup whole milk
- 2 dashes salt
- 2 1/2 cups confectioners’ sugar (may not need the last 1/2 cup)
Instructions
1. Preheat and prepare
Preheat your oven to 350°F (175°C). Prepare cookie sheets by greasing them or lining them with parchment paper.
2. Mix wet ingredients
In a large mixing bowl, combine the oil and brown sugar until well incorporated. Add the pumpkin puree, beaten eggs, and vanilla. Whisk until the wet mixture is smooth and free of lumps.
3. Combine dry ingredients and form dough
In a separate bowl, stir together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Add the dry ingredients to the wet ingredients and stir until just combined. The dough will be soft and slightly sticky.
4. Shape and bake
Using a tablespoon or an ice cream scoop, drop portions of dough onto prepared cookie sheets. To avoid cookies spreading into one another, place 6–9 per sheet rather than 12 if you prefer larger spacing. Bake for 10–15 minutes, until the edges are slightly browned and the centers are set. Remove from the oven and let cool on a wire rack.
5. Make the caramel frosting
In a medium saucepan, melt the softened butter over medium heat. Add the brown sugar and stir constantly, bringing the mixture to a slow boil. Once boiling, reduce the heat to low and continue stirring for 2–3 minutes until the sugar begins to dissolve. Stir in the milk and salt, then bring the mixture back to a full boil. Remove from heat immediately and allow to cool to room temperature.
6. Finish the frosting
Once the caramel has cooled, place the mixture in a mixing bowl and sift in confectioners’ sugar, adding 1/2 cup at a time. Use a hand mixer to combine between additions until the frosting is thick enough to spread. You may not need the final 1/2 cup of sugar—stop when the texture is spreadable but stable.
7. Frost and serve
Frost cooled cookies with the caramel frosting. Optionally sprinkle a little extra ground cinnamon on top for an added touch. Serve at room temperature.
Tips and Notes
Though I grew up in an environment where mixers were rarely used, you can use an electric hand or stand mixer for convenience—especially for the frosting. Amish cooking traditions often aim for minimal dishes, so combining wet and dry ingredients in one bowl is common and works well for this recipe.
Storage
Store cookies at room temperature in an airtight container for several days. For longer storage, freeze in an airtight container for up to three months. Thaw at room temperature before serving.
These cookies are delicious with a chai tea latte or an iced cold brew. If you try the recipe, please leave a comment to share how they turned out and any tips you discovered for shaping cookies evenly—I welcome your feedback.
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