These Pumpkin Salted Caramel Cookies are a tasty treat combining soft pumpkin flavor with sweet, gooey caramel. The sprinkle of salt takes them to another level!
Every bite feels like a cozy hug. I can never resist having two (or three!)—they’re just too good to pass up, especially with a warm cup of coffee!
Key Ingredients & Substitutions
All-purpose flour: This is your base for the cookies. If you need a gluten-free option, almond flour or a gluten-free flour blend will work well, though it may change the texture slightly.
Pumpkin puree: Canned pumpkin puree is convenient, but you can also make your own by roasting and pureeing fresh pumpkin. Just ensure it’s not pumpkin pie filling, which has added sugars and spices.
Pumpkin pie spice: This mix gives your cookies that warm, cozy flavor. You can easily substitute with ½ tsp each of cinnamon and nutmeg, and ¼ tsp of ground ginger. If you love a stronger spice kick, add more ginger!
Cream cheese: For the frosting, use regular cream cheese for the best flavor. Neufchâtel can be used for a lighter option. If you’re dairy-free, vegan cream cheese works well as a substitute.
Salted caramel sauce: Store-bought sauces can save time, but homemade caramel is simple to make and tastes amazing! If you don’t have caramel, you might drizzle honey or maple syrup instead, but it won’t have the same rich flavor.
How Do I Avoid Overmixing the Cookie Dough?
Overmixing can lead to tough cookies, so this step requires careful attention. Once you add the dry ingredients to the wet, it’s best to mix just until the flour disappears. It’s okay if the dough looks a little lumpy. Here’s how to do it right:
- Start mixing on a low speed to prevent flour from flying everywhere.
- Scrape down the sides of the bowl to ensure even mixing.
- Stop mixing as soon as it’s combined. A few small lumps are perfectly fine!
Remember, cookies will still bake up nicely; it’s better to be gentle with the dough!
What’s the Best Way to Frost Cookies without Mess?
Frosting cookies can be messy, but with a little technique, you can make it easier:
- Use a small offset spatula or the back of a spoon to spread the frosting evenly.
- Consider putting the frosting in a piping bag with a round tip for more control over the amount you use on each cookie.
- Frost cookies only after they are completely cool to prevent the icing from melting.
These tips will keep your cookies looking beautiful and delicious!
Delicious Pumpkin Salted Caramel Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 to 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or cinnamon
For the Caramel Drizzle & Finishing:
- Salted caramel sauce (store-bought or homemade)
- Flaky sea salt, for sprinkling
Time Needed:
This recipe will take about 25 minutes to prep and bake, plus cooling time. It is a fun fall project that comes together quickly, and the cookies will need about 15-20 minutes to cool completely before frosting. Enjoy the sweet aroma while waiting!
Step-by-Step Instructions:
1. Preheat Oven & Prepare Baking Sheet:
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This will ensure your cookies bake evenly and won’t stick.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This mix will provide structure and flavor to your cookies!
3. Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer. Cream the mixture until it’s light and fluffy—about 2-3 minutes. This step is essential for achieving a fluffy texture in your cookies!
4. Add Egg, Vanilla, and Pumpkin:
Once the butter and sugars are fluffy, add in the egg, vanilla extract, and pumpkin puree. Beat the mixture until everything is well combined and smooth. Yum!
5. Combine Wet and Dry:
Now it’s time to bring it all together! Gradually add your dry ingredients to the wet mixture, mixing on low speed just until everything is combined. Be careful not to overmix—this helps keep your cookies tender.
6. Scoop and Bake:
Using a cookie scoop or a spoon, drop tablespoon-sized balls of dough onto your prepared baking sheets, leaving about 2 inches between them. Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are slightly cracked. The kitchen will start to smell heavenly!
7. Cool:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. Patience is key here!
8. Prepare Frosting:
While your cookies cool, let’s whip up the frosting! In a medium bowl, combine the softened cream cheese and butter and beat together until smooth. Gradually add the powdered sugar, adjusting for your preferred sweetness and consistency. Stir in the vanilla extract and spice for extra flavor!
9. Frost Cookies:
When the cookies are completely cool, spread a generous dollop of frosting on top of each one. There’s no such thing as too much frosting!
10. Drizzle Caramel & Add Salt:
Take that delicious salted caramel sauce and drizzle it over the frosted cookies. Finish with a sprinkle of flaky sea salt to give it that perfect sweet and salty balance.
11. Serve and Enjoy!
Your Pumpkin Salted Caramel Cookies are ready to be devoured! They are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Bring them back to room temperature for the best experience!
Delight in the flavors of fall with these delightful cookies—perfect for sharing or treating yourself. Enjoy!
Can I Use a Different Type of Sugar?
Yes! You can substitute the granulated sugar with coconut sugar for a more natural option. Just keep in mind that it might slightly alter the texture and flavor. Brown sugar provides moisture, so aim for light or dark brown for the best results!
How Do I Store Leftover Cookies?
To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. If you want them to last longer, you can freeze the cookies without frosting. Wrap them tightly in plastic wrap, and they should be good for up to 3 months. Thaw in the refrigerator before frosting!
Can I Make the Frosting Vegan?
Absolutely! To make a vegan frosting, use a vegan cream cheese and replace the butter with vegan butter or coconut oil. You can also add a splash of plant-based milk if needed for consistency!
What Can I Use Besides Pumpkin Pie Spice?
If you don’t have pumpkin pie spice on hand, you can create your own blend using ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger. Feel free to adjust the spice levels to match your preferences!
