These Pumpkin Salted Caramel Cookies are the perfect fall treat! Soft and chewy with a delightful mix of pumpkin and warm spices, they are uniquely topped with rich salted caramel.
What makes these cookies special? The sweet and salty combo is just irresistible! I love enjoying them with a warm cup of tea—it’s like a cozy autumn hug in every bite! 🍂
Ingredients & Substitutions
Butter: Unsalted butter is preferred to control the saltiness in the cookies. If you’re dairy-free, try using coconut oil or a plant-based butter stick. Just make sure it’s softened!
Sugars: The mix of granulated and brown sugar gives the cookies great texture. You can use coconut sugar instead for a healthier twist, but it may result in a darker cookie.
Pumpkin Puree: Using pure pumpkin puree is key! If you don’t have it, mashed sweet potato works great too. Just avoid any pie filling—it’s sweetened and spiced already!
Spices: The spices really bring out the autumn flavor. If you’re missing a spice, you can use pumpkin pie spice mix instead—about 2-3 teaspoons should work.
How Do I Make Sure My Cookies Are Soft and Chewy?
To get the cookies just right, pay special attention to the mixing and baking times. Overmixing can make them tough, so gently combine the dry ingredients until they just disappear into the wet mix.
- Chill the dough! This helps the cookies hold their shape and get that chewy texture.
- When baking, keep an eye on them. Take them out just when the edges are set, even if they look a little underbaked in the middle. They will firm up as they cool!
Lastly, don’t forget to let them cool completely before frosting. This helps prevent the frosting from melting off!
How to Make Delicious Pumpkin Salted Caramel Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Salted Caramel Frosting:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1/3 cup (90g) caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt (adjust to taste)
For Garnish:
- Flaky sea salt or coarse sea salt
- Extra caramel sauce, for drizzling (optional)
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes to prepare and bake, including 1 hour of chilling time for the dough. It’s a straightforward process—mix, chill, bake, and frost!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, which should take about 3-4 minutes. Next, add in the egg and vanilla extract, mixing until well combined. Then, stir in the pumpkin puree until everything is nicely blended!
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, gently stirring until just combined into a smooth dough. Remember, you want to avoid overmixing—just enough until it’s blended!
2. Chill the Dough:
Once your dough is ready, cover it with plastic wrap and pop it in the fridge for at least 1 hour. This helps the flavors meld and makes it easier to scoop!
3. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop dough using a cookie scoop or a tablespoon, placing dough balls about 2 inches apart on the sheets. Bake for 10-12 minutes, or until the edges are set and the cookies have that lovely cracked appearance on top!
Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. Patience is key here—let them cool!
4. Prepare the Salted Caramel Frosting:
In a medium bowl, beat the softened butter until creamy. Gradually add in the sifted powdered sugar, continuing to beat until smooth. Mix in the caramel sauce and vanilla extract until it’s all combined and creamy.
Finally, stir in the sea salt. Taste as you go—you want that perfect balance of sweet and salty!
5. Assemble the Cookies:
Once the cookies are cool and ready, spread or pipe a generous amount of your salted caramel frosting on top of each cookie. For an extra treat, drizzle some caramel sauce over the frosting if you like. Don’t forget to finish off with a sprinkle of flaky sea salt or coarse sea salt for that delightful crunch!
6. Serve and Enjoy!
Your Pumpkin Salted Caramel Cookies are now ready to be devoured! Perfect for cozy fall evenings or as a sweet gift during gatherings. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate if it’s warm in your kitchen.
Enjoy every delicious bite of these soft and flavorful cookies—sweet, salty, and oh-so scrumptious!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Yes, canned pumpkin puree works perfectly! Just make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter is already sweetened and spiced.
What Can I Substitute for Unsalted Butter?
If you need a dairy-free option, you can substitute unsalted butter with coconut oil or a plant-based butter alternative. Make sure it’s softened to get the right texture!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you might want to refrigerate them to keep them fresh longer. Just let them come to room temperature before serving for the best flavor and texture!
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Once cooled, place them in an airtight container or freezer bag. To thaw, simply let them sit at room temperature for a few hours, or pop them in the microwave for a few seconds.