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Caramel Pumpkin Cookies

Caramel Pumpkin is one of my favorite flavor combinations!  These pumpkin cookies are light, fluffy and completely delicious.  When the cookies are topped with the caramel glaze, they make for the perfect afternoon snack or evening dessert.  They can also be eaten as breakfast cookies;  quite frequently I wake up and can’t help but munch on the previous evening’s desserts, especially if I make these cookies!  Regardless of when you eat these Caramel Pumpkin Cookies, there is no doubt you will enjoy them.  

Pumpkin Cookies:

  • 1 Box Lillabee Yellow Cake Mix
  • 1 Cup Margarine (or butter)
  • 1 Cup Pumpkin
  • 1 Egg
  • 1 Tsp Cinnamon
  • 1/2 Tsp Pumpkin Pie Spice

Caramel Glaze:

  • 3 Tbls Margarine (or Butter)
  • 4 Tsp Rice Milk (or any other type of milk)
  • 1/2 Cup Brown Sugar
  • 1 Cup Powdered Sugar
  • 1 Tsp Vanilla Extract


Line a few baking sheets with parchment paper and preheat the oven to 375 degree F.


Mix the spices with the Lillabee flour mixture from the cake mix in a separate bowl and set aside.  Cream margarine and sugar (from the Lillabee cake mix) on medium speed for about 2 minutes.  Add the pumpkin and continue to mix.  Scrape down the edges with a spatula and then add the egg and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Scrape down the edges of the bowl with a spatula when necessary.  Once the batter is smooth, scoop spoonfuls of batter onto the lined baking sheets.  These spoonfuls should be circular and approx. 1-2 inches wide.   Make sure not to scoop the cookies too close together, as the cookies may spread out a bit when baking.

To make the Caramel Glaze, first melt together the margarine/butter and the milk in a saucepan over medium heat.  Once this mixture is completely melted, reduce the heat and add the brown sugar.  Mix for about 1-2 minutes more, until the brown sugar is dissolved.  Add in the vanilla and continue to stir.  Turn off the heat completely and slowly add the powdered sugar.  Mix with a spatula or whisk until the powdered sugar is completely incorporated and the glaze is smooth. 


Bake the Pumpkin Cookies at 375 degree F for 11-13 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the cookies cool before topping them with the glaze.  Once the cookies are cool, spoon a little of the Caramel Glaze over the top of each cookie.  Make sure the glaze is still warm so that it can spread across the top of the cookies.  Let the glaze cool before eating.

 Enjoy and Happy Baking!

Lillabee “Butter Cream” Frosting

This frosting is light and fluffy and you will never miss the dairy.

  • 1 c. non-hydrogenated margarine, room temp (earth balance works well… they have a soy free product too. If you can tolerate soy and a little whey protein smart balance has less of an aftertaste.)
  • 3-4 c. confectioners sugar
  • 2 t. vanilla extract
  • 1/4 c. milk (rice, soy, almond, hemp, cow, etc.)

In your standing mixer or with a handheld mixer, beat the margarine until light and fluffy. Add 3 cups of confectioners sugar (sift if clumpy) beat for 3 minutes. Add vanilla and soy milk and beat for another 5-7 minutes. If frosting is too runny, add more confectioners sugar 1/4 c. at a time until you achieve the desirable consistency.

For chocolate “butter cream” frosting: substitute 1 1/2 c. of unsweetened cocoa powder for 1 1/2 c. of confectioners sugar. You may need a about 2 T. of extra rice milk if the consistency is too thick.

Enjoy! And please drop us a line at to let us know what you think.