Caramel Iced Pumpkin Cookies

    35 min

    These cookies are deliciously soft and cake-like. They are lightly spiced and topped with a caramel icing. Perfect for dessert or with a cup of tea or coffee.

    576 people made this

    Makes: 18 

    • 450g margarine
    • 400g caster sugar
    • 500g pumpkin puree
    • 2 eggs
    • 2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 500g plain flour
    • 90g unsalted butter
    • 125ml milk
    • 240g icing sugar
    • 1 1/2 teaspoons vanilla extract
    • 220g dark brown soft sugar

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Cream margarine, caster sugar and pumpkin puree. Add eggs and mix well. Sieve together the bicarbonate of soda, ground cinnamon salt and flour. Add to pumpkin mixture and mix well.
    2. Drop spoonfuls of the mixture on to a baking tray. Bake 10 minutes at 180 C / Gas 4.
    3. To Make Frosting: Cook butter, milk and dark brown soft sugar until dissolved. Cool and add icing sugar and vanilla. Spread over warm cookies.

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    Reviews in English (491)


    Delicious! Everyone loves them!! I just have a word of advice for those who are making them for the first time. You have to sort of help the cookies take their shape. When you are dropping them on the baking sheet, their will be a pointy tip on each cookie that will still be there once they are baked. Just take the bottom of a clean spoon and gently press on the top of each cookie as soon as they come out of the oven. This will give the icing more of a surface to lay on.  -  22 Oct 2005  (Review from Allrecipes US | Canada)


    I am an expert pumpkin bread maker, but never made pumpkin cookies until now. I was skeptical.. but am now a believer! Goodness! I might just like these MORE than pupkin bread! They are similar to little cakes. Just AMAZINGly moist. The only diff. was I also added about 1/2 tsp. allspice. I always bake on silicone treated baker's parchment paper. Turned out AMAZING! I got my icing to look like the picture by adding about 1 c. more powdered sugar.. and make the frosting first. It really needs to cool. I turned over my cookies and dipped the tops in the icing.. Trying to drizzle over the cookies was way too messy!  -  22 Oct 2007  (Review from Allrecipes US | Canada)


    This is the most incredible soft cookie. Sooo delicious, even better than pumpkin pie. I pour the glaze into a squeeze bottle for ease and speed in glazing these little gems. Then I just drizzle the glaze on top. This recipe makes lots and lots of cookies.  -  19 Apr 2000  (Review from Allrecipes US | Canada)