Amish pumpkin cookies are a cozy autumn treat made with simple, wholesome ingredients. These cookies bake up soft and cake-like, with a gentle pumpkin flavor and warm spices. A rich brown sugar frosting adds buttery sweetness that complements the spiced cookie perfectly.
More cakey than chewy, they are similar in texture to classic buttermilk cookies—light, fluffy, and full of rustic charm. These iced pumpkin spice cookies are easy to make and ideal for bringing the flavors of fall into your kitchen.
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Why You’ll Love These Autumn Cookies
These old-fashioned pumpkin cookies capture everything I love about fall: crisp air, turning leaves, and the comforting aromas of cinnamon and ginger. Their tender crumb and creamy frosting make them a standout dessert all season long.
- Perfectly spiced – A delicate pumpkin base with warm autumn spices in every bite.
- Soft and fluffy – Cake-like texture that melts in your mouth, ideal when paired with caramel or cream cheese frosting.
- Rich frosting – A brown sugar caramel-style frosting adds the right amount of sweetness and depth.
- Great for gatherings – Wonderful for holidays, fall get-togethers, or a cozy afternoon snack with coffee or tea.
- Nostalgic and simple – Made from basic pantry ingredients, these cookies have an old-fashioned, home-baked appeal.
What Kind of Pumpkin Should I Use?
Canned pumpkin purée is convenient, consistent, and works very well in these cookies—just be sure to buy pure pumpkin purée, not pumpkin pie mix. Store-bought purée keeps the recipe quick and reliable.
If you prefer fresh purée, that works great too. Pie pumpkins and other smaller, sweeter varieties are best for roasting and pureeing. If your fresh purée seems watery, drain or squeeze it in paper towels to remove excess moisture before using.
Using roasted butternut or pie pumpkins adds a lovely depth of flavor. Either canned or homemade purée will yield delicious results; choose based on convenience and the flavor you prefer.
Frosting for Pumpkin Cookies
These pumpkin-spiced cookies are lovely without frosting, but icing elevates them. The recipe includes a brown sugar caramel-style frosting that pairs beautifully with the spices.
If you’d rather, cream cheese frosting also complements pumpkin well, and a pumpkin spice buttercream or brown butter frosting are both excellent alternatives. Choose your favorite topping—each will highlight the cookie’s warm flavors.
Can I Freeze Pumpkin Cookies with Brown Sugar Icing?
Yes. While baked goods are freshest within the first two days, these cookies freeze very well. Cool completely, place in airtight containers with parchment between layers, and freeze for up to two months.
Thaw at room temperature when ready to enjoy. You can also refrigerate them for up to a week. Some people even enjoy the texture and flavor of the cookies straight from the freezer—partially frozen they’re surprisingly good.
More Amish Pumpkin Recipes
- Pumpkin Streusel Coffeecake
- Pumpkin Bread
- Easy Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Torte Dessert
- Pumpkin Whoopie Pies
- Amish Pumpkin Custard Pie
- Pumpkin Cream Cheese Muffins
- Pumpkin Roll with Cream Cheese Filling
Enjoy the warm flavors of autumn in every bite with these soft, fluffy Amish pumpkin cookies topped with velvety brown sugar frosting.
They’re irresistible—plan for them to disappear quickly. The tender, moist cookie and the spiced, buttery frosting make it hard to stop at just one.
I hope you enjoy these Amish pumpkin cookies with caramel icing. If you try the recipe, please leave a comment and rating to share your experience.
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📖 Recipe Card
Amish Pumpkin Cookies with Caramel Frosting Recipe
Pin Recipe
Ingredients
- 1 c. brown sugar
- 1 c. sugar
- ½ c. butter, softened (1 stick)
- 2 large eggs, room temperature
- 1 (15 oz.) can pumpkin purée (approx. 1 ½ c.)
- 1 tsp. vanilla extract
- 2 ½ c. all-purpose flour
- 2 tsp. baking powder
- ¾ tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground cloves
Caramel Frosting:
- ½ c. butter (1 stick)
- 1 c. brown sugar
- ¼ c. milk
- pinch of salt
- 2 c. powdered sugar
Instructions
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Preheat the oven to 350℉.
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In a large bowl, beat the brown sugar, sugar, and softened butter until creamy. Add the eggs, pumpkin purée, and vanilla, and mix until combined.
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Stir in the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until incorporated.
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Scoop onto greased cookie sheets and bake 11–13 minutes, or until edges are set. (Baking time varies with cookie size; this was tested with small cookies.) Transfer to a wire rack to cool.
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Spread cooled cookies with frosting. Store in an airtight container with parchment between layers.
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Keep at room temperature up to two days, refrigerate up to a week, or freeze up to two months.
Frosting:
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Melt the butter in a small saucepan. Add the brown sugar and simmer over medium-low, boiling gently for about 2 minutes while whisking occasionally.
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Whisk in the milk and a pinch of salt and bring back to a boil. Remove from heat and let cool to lukewarm.
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Beat in the powdered sugar until smooth, then spread on cooled cookies.
Notes
*Nutrition is approximate.
Nutrition