These Pumpkin Salted Caramel Cookies are a perfect blend of fall flavors! Soft and chewy, they are packed with pumpkin goodness and topped with a drizzle of sweet caramel and a sprinkle of sea salt.
Honestly, these cookies make fall feel like a warm hug. I love how the salty caramel pairs with the sweet pumpkin. Enjoy with a cup of hot cocoa for the coziest treat!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for a smooth texture. Avoid pumpkin pie filling, as it contains added sugars and spices. If you’re feeling adventurous, try making your own puree from fresh pumpkin!
Brown Sugar: This adds moisture and a rich flavor. If you’re out, you can use white sugar, but the cookies will be less chewy. Muscovado or coconut sugar can also work for a deeper flavor.
Unsalted Butter: Using unsalted gives you control over the salt content. If you’re dairy-free, coconut oil or a vegan butter alternative can be used instead.
Spices: The classic pumpkin spice blend is key! If you don’t have all the individual spices, a pre-mixed pumpkin pie spice will do the trick. Just use about 2 teaspoons of it in place of the other spices.
How Do I Get My Cookies to Stay Soft and Chewy?
To keep your cookies soft and chewy, properly chilling the dough is crucial. This helps to prevent them from spreading too much when baking. Here are some tips:
- After mixing the dough, cover it tightly and chill for at least 1 hour; overnight is even better!
- When baking, do not overbake. Take them out when they look set around the edges, but still soft in the center.
- Letting them cool on the baking sheet for a few minutes helps them firm up without getting hard.
Delicious Pumpkin Salted Caramel Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Salted Caramel Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/4 cup caramel sauce (store-bought or homemade)
- 1/2 teaspoon vanilla extract
- A pinch of sea salt or flaky salt, for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and an additional 1 hour for chilling the dough, plus 12-15 minutes of baking time. With cooling time included, expect around 2 hours from start to finish to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Next, mix in the pumpkin puree, egg, and vanilla extract, until everything is well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Gradually add the dry ingredients to the wet mixture, mixing until just combined—take care not to overmix!
2. Chill the Dough:
Cover the cookie dough with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling the dough is important as it helps it firm up and prevents the cookies from spreading too much while baking.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a rounded tablespoon, scoop out the chilled dough and place it onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops show slight cracks. Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
4. Make the Salted Caramel Frosting:
In a clean bowl, beat the softened butter until it becomes creamy. Gradually add the sifted powdered sugar, mixing until combined. Then, incorporate the caramel sauce and vanilla extract, continuing to beat until the frosting is smooth and fluffy. If the frosting is too thick, feel free to add a splash of milk to reach your desired consistency.
5. Assemble the Cookies:
Once the cookies are completely cool, spread or pipe a generous dollop of salted caramel frosting on top of each cookie. For the final touch, sprinkle a small pinch of sea salt or flaky salt over the frosting to create that delightful salted caramel effect.
6. Serve and Enjoy:
Serve these cookies at room temperature and enjoy the soft, spiced goodness topped with rich, creamy salted caramel frosting! Store any leftovers in an airtight container for up to 3 days—if they last that long!
Enjoy these soft, spiced pumpkin cookies topped with rich, creamy salted caramel frosting and a perfect sprinkle of sea salt for that delicious balance!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin, scoop out the flesh, and puree it. Just make sure to drain any excess moisture for the best texture in your cookies.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend has xanthan gum added for the best results!
What Should I Do if My Caramel Frosting is Too Thick?
If your caramel frosting is too thick for spreading, simply add a teaspoon of milk at a time until it reaches your desired consistency. Mix well after each addition!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just make sure to place parchment paper between layers to prevent sticking!
