Can I Make These Without Frosting?

Absolutely! The cookies are still soft and flavorful on their own. You could dust them with powdered sugar or enjoy them plain for a lighter version.

Why Are My Pumpkin Cookies Too Wet or Flat?

Too much moisture in the pumpkin purée or underbaking could be the cause. Try blotting fresh purée or baking an extra 1–2 minutes. Always cool completely before frosting.

Can I Use Pumpkin Pie Spice Instead of Individual Spices?

Yes, but use caution. Pumpkin pie spice contains nutmeg and allspice, which can overpower the cookie. Start with 1½ teaspoons in place of the listed spices.

Will the Frosting Harden Enough for Stacking?

It will firm slightly, but it won’t become hard like royal icing. Chill frosted cookies for 20 minutes before stacking to keep them intact.

Amish Pumpkin Cookies with Frosting – Best Fall Cookies 2025

Name: Amish Pumpkin Cookies with Frosting
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup brown sugar; 1 cup white sugar; 1/2 cup butter, softened (1 stick); 2 large eggs, room temperature; 1 (15 oz.) can pumpkin purée (approx. 1 1/2 cups); 1 tsp vanilla extract; 2 1/2 cups all-purpose flour; 2 tsp baking powder; 3/4 tsp baking soda; 1 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp ground cloves; For the Caramel Frosting:; 1/2 cup butter (1 stick); 1 cup brown sugar; 1/4 cup milk; Pinch of salt; 2 cups powdered sugar

Amish Pumpkin Cookies with Frosting

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Soft, fluffy, and richly spiced, these Amish Pumpkin Cookies with Frosting are the perfect fall treat. Topped with a luscious brown sugar caramel frosting, they’re a nostalgic, comforting dessert that captures the warmth of autumn in every bite.

Author: Emily
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 48 small cookies
Category: Cookies, Dessert
Method: Baking
Cuisine: American, Amish
Diet: Vegetarian

Ingredients

1 cup brown sugar
1 cup white sugar
1/2 cup butter, softened (1 stick)
2 large eggs, room temperature
1 (15 oz.) can pumpkin purée (approx. 1 1/2 cups)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
For the Caramel Frosting:
1/2 cup butter (1 stick)
1 cup brown sugar
1/4 cup milk
Pinch of salt
2 cups powdered sugar

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, cream together brown sugar, white sugar, and softened butter until fluffy.
Add eggs one at a time, then mix in pumpkin purée and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Drop spoonfuls of dough onto greased or parchment-lined cookie sheets.
Bake for 11–13 minutes or until edges are firm and tops are set.
Cool completely on wire racks before frosting.
To make frosting: In a saucepan, melt butter, then stir in brown sugar and simmer for 2 minutes.
Add milk and salt, bring to a boil, then remove from heat and let cool to lukewarm.
Beat in powdered sugar until smooth and creamy.
Spread frosting over cooled cookies and allow to set.

Notes

You can use fresh pumpkin purée instead of canned, but make sure to remove excess moisture.
Optional add-ins include chopped walnuts, mini chocolate chips, or dried cranberries.
If you prefer, substitute brown sugar frosting with cream cheese or brown butter frosting.
Store in an airtight container for up to 2 days at room temperature or freeze for up to 2 months.
Frosting will remain soft but firms up slightly for stacking.

Find it online: https://recipeshots.com/amish-pumpkin-cookies-with-frosting/