Pumpkin Caramel Cake Cookies: An Annual Tradition Recipe
There’s something about the holidays that makes baking feel even more special—whether it’s the smells filling the house or the joy of sharing a homemade treat with loved ones. Every Thanksgiving, my family looks forward to my signature cookie recipe. It’s become a beloved tradition, and I’m excited to share it with you today!
In this post, I’ll walk you through how to make these delicious Thanksgiving cookies that are guaranteed to be a hit at your holiday gathering. Let’s get baking!
Why I Love This Cookie Recipe
Every year, I make these cookies because they are a unique muffin/cake-like texture, with a pumpkin spice taste, complimented perfectly by the sweet and indulgent caramel frosting. They’re soft, sweet, and have just the right balance of spices and sweetness to complement the rich flavors of the holiday.
Pro tip: These cookies are also a great way to get kids involved in the kitchen! It’s a fun and easy recipe that even the youngest bakers can help with.
Ingredients You’ll Need
Serves: ~8
Gather these ingredients to make your holiday cookies. Feel free to double the recipe (I usually do):
Cookie Batter:
In one bowl:
- 1 Cup unsalted butter, softened
- I prefer to use ½ cup butter, ½ cup apple sauce, but dealers’ choice!
- ½ Cup Brown Sugar
- ½ Cup White Granulated Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1 Cup Canned Pumpkin
In another bowl:
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Nutmeg
- ½ Teaspoon Cloves
- ½ Teaspoon Ginger
- ½ Teaspoon Salt
- 1 Tablespoon Cinnamon
Caramel Frosting:
- 3 Tablespoons Butter
- ¼ Cup Heavy Cream
- ½ Cup Packed Brown Sugar
- 1 Cup Confectioners’ Sugar
- 1 Teaspoon Vanilla Extract
Feel free to add-in chocolate chips too!
How to Make These Delicious Thanksgiving Cookies
- Preheat the Oven & Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier. - Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter (and optional apple sauce), brown sugar, and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed. - Add Eggs & Vanilla
Add in one egg, then add the vanilla extract and mix until everything is combined. - Add in the canned pumpkin and stir with spoon until combined.
- Mix Dry Ingredients
In a separate bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. I usually do more than the recipe says for that added spice flavor. - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. It’ll smell amazing at this point!
- Scoop & Shape the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared, lightly greased baking sheets, spacing them about 2 inches apart. These cookies will spread slightly, so leave room for them to grow! - Bake
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft. Keep an eye on them, as oven temperatures vary. - While the cookies are baking… to make the frosting, combine the butter, heavy cream and packed brown sugar to a saucepan. Mix sporadically as you bring it to a boil. When it starts to boil, turn off the heat.
- Allow for the mixture to cool a bit (10 minutes or more)
- Add the confectioners’ sugar and the vanilla extract to the saucepan and stir.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Once completely cooled, frost the cookies with a small dollop of the frosting. A little bit goes a long way!
Pro Tip: If you’re transporting these to another location for dinner, bring your frosting in a separate container and frost on arrival so they do not get messy en route.
Serving & Storing These Cookies
These cookies are perfect for sharing with friends and family after the Thanksgiving feast.
You may want to consider heating the cookies for 15 seconds. They are so so delicious hot! But just be prepared for melty frosting if you do.
To store leftovers (if you have any!), place the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. Just be sure to layer them with parchment paper to keep them from sticking together!
Final Thoughts
Whether you’re an experienced baker or just getting started, these Thanksgiving cookies are a fun, easy way to spread some holiday cheer. I hope you enjoy them as much as my family does!
Let me know if you give this recipe a try—I’d love to hear how they turn out for you! Happy baking, and happy Thanksgiving!