If you’re craving the cozy flavors of fall in one bite, these pumpkin spice cookies with a rich caramel glaze might just become your seasonal go-to. With a soft, cake-like texture and hints of cinnamon, these cookies bring the warmth of autumn into your kitchen. Though the pumpkin flavor is subtle, it adds the perfect base to support the decadently sweet frosting on top.
What really elevates these cookies is the homemade caramel glaze—deep, buttery, and reminiscent of pralines. Add in some chopped walnuts or dates for texture, and you’ve got a cookie that’s both nostalgic and indulgent.
Ingredients for Pumpkin Spice Cookies with Buttery Caramel Glaze
For the Cookie Dough:
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3 cups vegetable shortening (660 g)
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3 cups canned pumpkin (705 g)
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3 cups granulated sugar (600 g)
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3 eggs
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3 teaspoons vanilla extract (15 ml)
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3 teaspoons baking soda (15 g)
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3 teaspoons baking powder (15 g)
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1 1/2 teaspoons salt (7.5 g)
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3 teaspoons ground cinnamon (8 g)
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6 cups all-purpose flour (720 g)
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2 cups chopped dates and/or walnuts (optional) (240 g)
For the Caramel Frosting:
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9 tablespoons butter, not margarine (130 g)
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1 1/2 cups firmly packed brown sugar (330 g)
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3/4 cup milk (180 ml)
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3 cups powdered sugar (360 g)
How to Make Pumpkin Spice Cookies with Buttery Caramel Glaze
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In a large mixing bowl, combine the vegetable shortening, canned pumpkin, granulated sugar, eggs, and vanilla extract. Mix until smooth.
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Add the baking soda, baking powder, salt, cinnamon, and flour. Continue mixing until fully incorporated, scraping down the sides and bottom of the bowl.
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If using, fold in the chopped dates and/or walnuts for added texture and flavor.
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Using a medium-sized cookie scoop or a rounded tablespoon, drop dough onto greased cookie sheets.
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Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 10–15 minutes. Cookies should be set but soft. Cool completely on wire racks. This recipe makes approximately 8–9 dozen cookies.
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To prepare the frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk. Bring to a boil and cook for exactly 2 minutes, then remove from heat.
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Whisk in the powdered sugar until the glaze is smooth and slightly thickened. Let cool slightly.
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Once the cookies are fully cooled and the glaze is warm but starting to thicken, drizzle or spread the caramel frosting over each cookie. Don’t worry if some glaze runs off—just be sure to coat the tops generously.
These pumpkin spice cookies aren’t just treats—they’re little pieces of fall comfort. Soft, fluffy, and layered with the sweet richness of caramel frosting, they’re ideal for holiday parties, bake sales, or just a cozy night in. The recipe makes a generous batch, so you’ll have plenty to share—or stash away for yourself.
If you’re feeling creative, try adding a pinch of nutmeg or cloves to the dough, or even a splash of maple syrup to the glaze for extra depth. However you spin it, these cookies are sure to become a seasonal favorite!
