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Pumpkin Apple Cookies

Pumpkin apple cookies with warm pumpkin spice flavor and finely diced apple pieces baked until lightly golden. Soft, chewy centers with a caramel drizzle finish every cookie.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour Measure and level for best texture.
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter Soften to room temperature before mixing.
  • 0.75 cup brown sugar Pack firmly.
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree Blot dry to prevent spreading.
  • 1 egg
  • 1 tsp vanilla
Add-ins
  • 1 cup apples Peel and very finely dice; blot dry.
  • 1 Caramel drizzle for topping Drizzle after cookies cool completely.

Equipment

  • 1 sheet pan

Method
 

Prep and dry-mix
  1. Preheat the oven to 375F and line baking sheets.
  2. Blot the pumpkin puree and the finely diced apples until dry.
Mix wet and combine
  1. Beat the softened butter with the brown sugar and granulated sugar until creamy.
  2. Add the blotted pumpkin puree, then beat in the egg and vanilla until smooth.
  3. Stir the dry ingredients together, then fold the flour mixture into the wet batter just until no dry streaks remain.
  4. Fold in the blotted diced apples.
Scoop, bake, and finish
  1. Scoop 1-1/2 tablespoon rounds onto the lined baking sheets, spacing them apart.
  2. Bake at 375F for 10-12 minutes, until the edges look set and the tops are lightly golden.
  3. Cool completely on the baking sheets, then drizzle with caramel.

Notes

For thick cookies, blot both the pumpkin and the finely diced apples very well to reduce spreading. Store in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked cookies up to 2 months (thaw overnight before drizzling). For a lower-sugar option, reduce brown sugar to 1/2 cup and use 2 tbsp less granulated sugar while keeping the wet:dry balance.