These pumpkin salted caramel cookies are a delightful treat! They’re soft, chewy, and packed with warm pumpkin spice flavors, plus a gooey salted caramel center that makes every bite special.
Whenever I bake these, my kitchen smells like autumn! 🍂 They’re perfect with a cup of coffee or hot cocoa. Trust me, you won’t be able to eat just one—so maybe hide a few for later!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I often use one that contains xanthan gum for better texture.
Pumpkin Puree: Canned pumpkin is easy to use, but if you have fresh pumpkin, feel free to roast and puree it! Just make sure it’s cooked down to be smooth. I love the flavor of fresh pumpkin, but canned is so convenient!
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives a warm, cozy flavor. If you’re missing one, you can use pumpkin pie spice instead; it’s a great shortcut I often take. Just use about 2 teaspoons.
Cream Cheese: This creates a rich frosting. If you’re looking for a lighter option, consider Greek yogurt with a bit of powdered sugar mixed in for sweetness.
How Do I Get the Cookies to Stay Soft?
Keeping your cookies soft can be tricky, but it’s all about timing and mixing. Here are my top tips:
- Don’t overmix the dough! Once you add the dry ingredients, mix just until combined. Too much mixing can lead to tough cookies.
- Underbake slightly. Take them out when the edges are set but the centers look a bit wet; they will continue to cook on the baking sheet.
- Cool them properly. Make sure to let them sit on the baking sheet for a few minutes before transferring to a wire rack, allowing them to firm up slightly without drying out.
Remember, cookies will harden as they cool, so a bit of softness in the oven is perfect for that chewy texture you want!
Delicious Pumpkin Salted Caramel Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2-3 tablespoons caramel sauce (store-bought or homemade)
- Pinch of salt (for salted caramel flavor)
For Topping:
- Flaky sea salt or coarse salt
- Small caramel bits or drizzle of caramel sauce
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 12 minutes for baking. After baking, let the cookies cool for a while. Overall, you’ll spend around an hour to have these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper—you want those cookies to come off easily!
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). This step helps evenly distribute the leavening agents and spices. Once mixed, set this bowl aside.
3. Cream the Butter and Sugars:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. You want this to become light and fluffy—this will help give your cookies a wonderful texture!
4. Mix in the Wet Ingredients:
Add the egg to the butter mixture. Then, mix in the vanilla extract and pumpkin puree until everything is well blended. The pumpkin adds moisture and flavor, making these cookies irresistible.
5. Combine Dry and Wet Ingredients:
Gradually mix the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Shape the Cookies:
Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches of space between each one.
7. Bake the Cookies:
Pop the sheets in the oven and bake for about 10-12 minutes, or until the edges are firm but the centers still look soft. This will give you that perfect chewy texture!
8. Cool the Cookies:
Once done, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. After that, carefully move them to a wire rack to cool completely.
9. Make the Frosting:
While the cookies cool, make the frosting! In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy. Stir in the caramel sauce and a pinch of salt for that salted caramel goodness.
10. Frost the Cookies:
Once the cookies are completely cool, spread or pipe the frosting generously on top. Don’t be shy—this frosting is delicious!
11. Add Finishing Touches:
Top the frosted cookies with flaky sea salt and sprinkle on small caramel bits or a drizzle of caramel sauce for the perfect finishing touch.
12. Enjoy and Store:
Let the frosting set a bit before serving. Store any leftover cookies in an airtight container to keep them fresh. Enjoy your delicious pumpkin salted caramel cookies any time of day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, simply roast it until tender, then puree it until smooth. Just make sure it’s well-cooked so it can blend nicely into the dough!
Can I Make These Cookies Gluten-Free?
Yes, you can use a 1:1 gluten-free flour blend instead of all-purpose flour. I recommend a blend that includes xanthan gum for better structure and texture in your cookies.
How Do I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed bag or container for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Use a Different Frosting?
Definitely! If cream cheese frosting isn’t your favorite, you can use vanilla buttercream or even a simple glaze made from powdered sugar and milk. Adjust the sweetness to your taste!
