Butterscotch Frosted Pumpkin Cookies

These cookies are an October tradition for my family, and I look forward to them at least as much as Christmas cookies. The world needs more fall cookies! These pumpkin treats are absolutely delicious, with a soft, fluffy texture and decadent butterscotch frosting.

I got this recipe years ago from my sister-in-law, who got it from her mother, who claims it originated from a 1969 issue of Bon Appetit. It’s easy to make and a definite crowd-pleaser.

Butterscotch frosted pumpkin cookies



1 cup butter, softened
1 cup sugar

1 cup plain canned pumpkin
1 egg
1 1/2 tsp vanilla

2 cups white flour (or gluten-free flour blend)
1 tsp baking powder
3/4 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt

1 cup of a mix-in of your choice, such as raisins, currants, chocolate chips, or pecans. (I use Ghiradelli 70% mini chocolate chips.)


1. Preheat oven to 375.
2. Cream butter and sugar until fluffy.
3. Add pumpkin, egg, and vanilla, and beat until fluffy again.
4. Combine dry ingredients, and add gradually to creamed mixture.
5. Stir in the mix-ins.
6. Drop spoonfuls onto ungreased cookie sheet.
7. Bake for 12-15 minutes until cookies are firm and golden, not brown-edged.
8. Cool on a rack before frosting.



1/2 cup brown sugar
1/4 cup milk
3 tbsp butter

1/2 tsp vanilla
1 cup powdered sugar


1. Combine brown sugar, milk, and butter in a saucepan and cook until boiling.
2. Reduce heat, and cook for 2 additional minutes. (no longer)
3. Remove from heat and cool for 15 minutes.
4. Stir in vanilla and powdered sugar.
5. While the frosting is still warm, pour a teaspoon onto each cookie.
6. Eat any remaining frosting with a spoon and don’t waste a drop.

These cookies are a huge hit with my family! I hope yours will enjoy them, too.

We’d love to hear about your seasonal cooking traditions! Please submit recipe ideas here to us at [email protected].