What makes Amish pumpkin cookies different from regular pumpkin cookies?

Amish pumpkin cookies are known for their soft, cake-like texture and rich, homemade flavor. Unlike mass-produced versions, they often use simple, pantry-friendly ingredients and rely on traditional spice blends. The result is a rustic cookie that feels like it came straight from a farm kitchen—especially when topped with old-fashioned caramel frosting.

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can substitute fresh pumpkin, but be sure to cook and drain it thoroughly to remove excess moisture. Canned pumpkin provides consistency in texture and flavor, which is why many bakers prefer it for recipes like Amish Pumpkin Cookies with Frosting .

How do you store pumpkin cookies with frosting?

Store frosted cookies in a single layer, or between sheets of parchment paper in an airtight container. They’ll stay soft for up to three days at room temperature or about a week in the refrigerator. If freezing, do so before frosting—then thaw and add the frosting when ready to serve.

What frosting works best with pumpkin cookies?

Caramel frosting is the classic choice, offering a buttery, sweet finish that pairs beautifully with the spices. Cream cheese frosting is another popular option for those who prefer a tangy contrast. Both are quick to make and elevate the cookies from simple to showstopping.

Amish Pumpkin Cookies with Frosting – 10x Better Than Store-Bought

Description

These soft and spiced Amish Pumpkin Cookies are topped with a rich, buttery caramel frosting. Perfect for cozy fall baking, they’re easy to make and impossible to resist.

Ingredients

Scale

1 cup brown sugar

1 cup sugar

½ cup butter, softened

2 large eggs, room temperature

1 (15 oz.) can pumpkin purée

1 tsp vanilla extract

2½ cups 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 cup butter

1 cup brown sugar

¼ cup milk

Pinch of salt

2 cups powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large bowl, cream together butter, brown sugar, and sugar until light and fluffy.

3. Beat in eggs, pumpkin purée, and vanilla until smooth.

4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.

5. Gradually add dry ingredients to wet mixture and mix until combined.

6. Drop tablespoon-sized scoops onto baking sheets. Bake 10–12 minutes, until edges are set.

7. For frosting: In a saucepan, melt butter and brown sugar over medium heat.

8. Add milk and a pinch of salt. Bring to a boil, then remove from heat.

9. Whisk in powdered sugar until smooth.

10. Frost cookies once they’re completely cool.

Notes

Let frosting set for 20 minutes before stacking.

Store cookies in an airtight container for up to 5 days.

For variation, try using cream cheese frosting instead of caramel.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking
Cuisine: Amish, American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 18g
Sodium: 115mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg