We may still be seeing sunshine during the day, but the evenings are definitely cooler. Fall is officially here and, for many, that means baking. Certainly, baking is for any season, but there’s just something so comforting about the flavors of pumpkin, cinnamon and caramel. And even better, they pair perfectly with whiskey.

Since October 1 is National Homemade Cookies Day, we’re celebrating accordingly. But of course, we’re bringing fall flavors to the mix and taking it even one step further with boozy cookies. By making homemade pumpkin cookies, you’ll have the perfect base to top with frosting. And what could be better than a whiskey frosting made with homemade caramel sauce? Make it with your favorite PNW whiskey or bourbon. They’re the ideal soft, flavorful cookie for National Homemade Cookies Day, for fall and beyond.

Pumpkin Cookies With Whiskey Caramel Frosting

Makes 16 cookies

Pumpkin Cookies

½ cup unsalted butter, softened
⅔ cup white sugar
⅓ cup dark brown sugar
½ cup canned pumpkin
1 egg
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
1 ½ teaspoons cinnamon

Preheat oven to 350 degrees.

In a mixing bowl, cream the butter and sugars until fluffy. Mix in the pumpkin and egg.

In a separate bowl, mix together the flour, baking soda, baking powder, salt, nutmeg and cinnamon.

Gradually mix the combined dry ingredients into the butter mixture until a soft dough forms.

Grease a baking sheet. Drop tablespoon-size scoops of dough onto the baking sheet. Gently flatten the dough. Bake the cookies for 10-12 minutes until the edges are golden brown. Allow to fully cool before frosting.

Brown Sugar Caramel Sauce

3 tablespoons unsalted butter
2/3 cup dark brown sugar
½ cup half-and-half

In a saucepan over medium heat, melt the butter. Add in the dark brown sugar and half-and-half and whisk to combine. Allow the caramel to simmer on medium heat, without stirring, for five minutes. Once it thickens, stir with a whisk and transfer the caramel to a mug or bowl to cool.

Whiskey Caramel Frosting

5 tablespoons unsalted butter, softened
1 tablespoon milk
4 tablespoons whiskey
2 tablespoons Brown Sugar Caramel Sauce
5 cups powdered sugar

To make the frosting, whip the butter in a mixing bowl. Add in 1 cup powdered sugar, the milk, whiskey and two tablespoons of the cooled Brown Sugar Caramel Sauce. Continue gradually adding the additional 4 cups of powdered sugar until the mixture thickens.

Spread the Whiskey Caramel Frosting on top of the cooled cookies. Sprinkle with cinnamon if desired.