These Pumpkin Salted Caramel Cookies are soft, chewy, and bursting with cozy fall flavors. The sweet caramel drizzle and a hint of salt make each bite a little piece of heaven!
Who can resist a warm cookie fresh from the oven? I like to enjoy mine with a cup of hot cocoa. It’s the perfect fall treat that warms the heart and fills the belly! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not the spiced pie filling. If you don’t have pumpkin, try substituting with applesauce for a different flavor. I love the vibrant color and moisture pumpkin adds to cookies!
Flour: All-purpose flour is essential for structure, but you can substitute half with whole wheat flour for a nuttier taste and an extra health boost. However, keep an eye on the texture. Whole wheat can make cookies denser.
Caramel Sauce: You can use homemade caramel for a richer flavor, or store-bought for convenience. If you’re avoiding dairy, you can create a vegan caramel using coconut milk and brown sugar or choose a dairy-free version from the store.
How Do You Achieve the Perfect Cookie Texture?
The secret to delicious soft cookies lies in not overmixing the dough. Once you combine the wet and dry ingredients, mix just until they come together. Here’s a step-by-step:
- After creaming butter and sugars, add pumpkin, egg, and vanilla, mixing until smooth.
- In a separate bowl, combine all dry ingredients and whisk well. This helps distribute the baking soda and spices evenly.
- When adding dry to wet, use a spatula to fold until you don’t see any flour spots—stop there!
An extra tip: Use a cookie scoop for uniform sizes, so they bake evenly!
How to Make Pumpkin Salted Caramel Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the Salted Caramel Glaze:
- 1 cup powdered sugar, sifted
- 3 tablespoons caramel sauce (store-bought or homemade)
- 1-2 tablespoons milk or cream (adjust for consistency)
- 1/4 teaspoon kosher salt or sea salt
For Garnish:
- Flaky sea salt or coarse salt
- Edible gold or bronze sprinkles (optional)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes for preparation and 12-15 minutes for baking. Plus, allow an additional 30 minutes for the glaze to set. In total, you’ll spend about 1 hour making these tasty cookies!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. This helps the cookies bake evenly and makes for easy cleanup!
2. Cream the Butter and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or a whisk until the mixture is light and fluffy. This should take about 2-3 minutes. Great job getting that air in!
3. Add the Wet Ingredients:
Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined and smooth. The pumpkin will add a lovely color and moisture to your cookies!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, cloves). This step evenly distributes the leavening agents and spices throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently. Mix until just combined; be careful not to overmix! It’s okay if there are a few small lumps—this helps keep the cookies soft.
6. Scoop the Dough:
Using a cookie scoop or rounded tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread while baking!
7. Bake the Cookies:
Bake in the preheated oven for about 12 to 15 minutes, or until the cookies are set and lightly golden on the edges. They will continue to firm up while cooling, so don’t worry if they look a bit soft!
8. Cool the Cookies:
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Prepare the Salted Caramel Glaze:
While the cookies are cooling, make the glaze. In a small bowl, whisk together the sifted powdered sugar, caramel sauce, milk or cream, and salt until smooth. If it’s too thick, add a little more milk; it should be drizzly but not runny.
10. Drizzle the Glaze:
Once the cookies are fully cooled, drizzle the salted caramel glaze generously over each cookie using a spoon or piping bag. Get creative with your drizzling!
11. Add Garnishes:
Before the glaze sets, immediately sprinkle flaky sea salt and edible gold or bronze sprinkles on top for an extra touch of flavor and festivity!
12. Let It Set:
Allow the glaze to set for about 20-30 minutes before serving. This will make it easier to handle the cookies without ruining the glaze.
Enjoy these soft, fluffy Pumpkin Salted Caramel Cookies with a luscious glaze—perfect for fall gatherings or cozy evenings with loved ones!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is convenient and works perfectly in this recipe. Just make sure to use 100% pumpkin puree, not the spiced pie filling.
What If I Don’t Have All the Spices?
No worries! If you’re missing any spices, you can adjust according to what you have on hand. For example, you can use just cinnamon or even pumpkin pie spice as a substitute for the mix of spices.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If they last longer, you can refrigerate them, but they might lose some of their softness!
Can I Freeze These Cookies?
Yes, these cookies freeze well! Allow them to cool completely, then place them in a single layer in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying!
