These Pumpkin Salted Caramel Cookies are like a warm hug in cookie form! They’re soft, chewy, and filled with sweet pumpkin goodness and a drizzle of delicious caramel.
And let’s face it, the salted caramel topping takes these cookies to another level. I love baking a batch to share, but sometimes they disappear before anyone else gets a chance! 😂
Making these cookies is easy and fun. I just mix, scoop, and bake! They’re perfect with a cup of coffee or tea on a cozy fall day. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin spice mix. If fresh pumpkin is available, you can cook and mash it for a fresher flavor. Just make sure to drain any excess moisture!
Butter: Unsalted butter is the best choice here. It allows you to control the saltiness of your cookies. If you’re in a pinch, use margarine or coconut oil, but keep in mind the flavor will change slightly.
Flour: All-purpose flour works perfectly, but if you need a gluten-free option, a 1:1 gluten-free baking flour can be a great substitute! Just check that it has xanthan gum included.
Spices: I recommend using pumpkin pie spice for that cozy flavor, but if you don’t have it, you can mix your own with cinnamon, nutmeg, and ginger as substitutes.
Caramel Sauce: For the drizzle, a store-bought salted caramel works well, or try making your own for a homemade touch! Just be careful, it can get hot!
Why is Mixing Important in Baking Cookies?
Mixing your cookie ingredients correctly is key to achieving the perfect texture! Overmixing can lead to tough cookies, while undermixing might result in uneven flavors or dough. Here’s how to do it right:
- First, cream the butter and sugars until light and fluffy. This adds air and helps your cookies rise.
- When adding the wet ingredients, mix just until combined. It’s OK if there are a few flour streaks left; you don’t want to overdo it!
- After incorporating the dry ingredients, use a spatula or spoon to fold everything together gently. This helps retain that soft, chewy texture.
With these tips, you’ll have delicious Pumpkin Salted Caramel Cookies that everyone will enjoy! Happy baking!
How to Make Pumpkin Salted Caramel Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
For the Salted Caramel Drizzle:
- Store-bought or homemade salted caramel sauce
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. You’ll need about 30 minutes to cool the cookies, and then you can frost and drizzle them. Total time is around 1 hour, including cooling. Perfect for a cozy baking afternoon!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures a nice even baking temperature once you put those yummy cookies in!
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is super important for getting that soft cookie texture.
3. Add Pumpkin and Egg:
Next, beat in the pumpkin puree, large egg, and vanilla extract until everything is well blended. The pumpkin will add moisture and flavor to our cookies!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. This will evenly distribute all the dry ingredients.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture into the wet mixture, stirring just until combined. Be careful not to overmix—this helps keep the cookies soft!
6. Scoop and Bake:
Use a rounded tablespoon to scoop the dough and place it onto the prepared baking sheets, leaving about 2 inches of space between each scoop. Pop them in the oven and bake for 12-15 minutes, or until the edges are firm and the centers are set.
7. Cool the Cookies:
Once baked, take them out of the oven and let them cool on a wire rack completely before frosting them. Patience is key here!
8. Prepare the Frosting:
While the cookies cool, make the frosting. Beat the softened butter until smooth, then gradually add the powdered sugar, heavy cream, vanilla extract, and cinnamon (if using). Beat until fluffy and well combined.
9. Frost the Cookies:
Once your cookies are cool, frost each cookie generously with the cinnamon buttercream. Feel free to be a little artistic!
10. Drizzle and Sprinkle:
Finally, drizzle salted caramel sauce over each frosted cookie and sprinkle with flaky sea salt. This little touch makes all the difference!
11. Enjoy!
Dig in and enjoy those delightful, soft, pumpkin-spiced cookies with an amazing salted caramel twist! If there are any leftovers (which I doubt!), store them in an airtight container.
Now you’re all set to impress friends and family with these delightful treats. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! You can use fresh pumpkin puree, but be sure to cook and thoroughly mash it first. Make sure to drain any excess moisture to prevent soggy cookies!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week!
Can I Make the Dough in Advance?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking for even results.
What If I Don’t Have Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, you can mix your own using equal parts cinnamon, nutmeg, and ginger, or just use cinnamon as a substitute for a simpler flavor.
