Pumpkin Caramel Cookies – Soft and cakey pumpkin spice cookie with a creamy salted caramel buttercream and a homemade salted caramel swirl on top!
Fall is here, and that means it’s pumpkin season! These Pumpkin Caramel Cookies with Caramel Cream Cheese Frosting are a delicious pumpkin cookie that brings together the flavors of warm pumpkin spice, gooey caramel, and a soft, cakey cookie texture. Perfect for any time of year, especially the fall season, these cookies are everything you want in a caramel pumpkin treat.
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Why You’ll Love This Recipe
This section shares what makes these cookies so special and why they’re sure to be a favorite.
- Soft pumpkin cookies with a bit of a cakey texture
- Filled with gooey caramel sauce for an extra indulgent bite
- Topped with creamy caramel cream cheese frosting for perfect cookies every time
- Easy to make with simple ingredients you may already have on hand
Ingredients Pumpkin Caramel Cookies
Here’s what you’ll need to make these delicious pumpkin caramel cookies. For the full list of ingredients check out the recipe card below!
- Unsalted butter
- Pumpkin puree
- Heavy cream
- Brown sugar
- Vanilla extract
- Cinnamon
- Powdered sugar
- Salted caramel
- All-purpose flour
- Egg
Step-by-Step Instructions
Follow these step-by-step instructions for each component of the recipe to make sure your cookies come out perfectly.
For the Caramel Sauce:
Combine water, granulated sugar, and corn syrup in a small saucepan over medium heat. Bring to a boil, then let it caramelize without stirring until it turns golden brown.
Whisk in cream slowly and carefully, then add a pinch of salt and a bit of butter.
Transfer to a small bowl and let the mixture cool.
For the Pumpkin Cookies:
- Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Cream butter and sugar: In a stand mixer with the paddle attachment, cream cold butter and brown sugar on medium speed until light and fluffy.
- Add pumpkin puree: Add pumpkin puree and mix until combined.
- Mix in egg and vanilla: Add egg and vanilla extract, beating until smooth.
- Combine dry ingredients: In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- Add dry ingredients to wet ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Scoop and bake: Use a large cookie scoop to create cookie dough balls, spacing them out on the prepared baking sheet. Flatten each one slightly.
- Bake in a preheated oven for 10-12 minutes, then let cookies cool on a wire rack.
For the Caramel Cream Cheese
- Beat cream cheese and butter: In the bowl of a stand mixer, beat softened cream cheese and butter on medium speed until smooth and creamy.
- Add powdered sugar: Gradually add powdered sugar, then add the cooled caramel sauce, vanilla extract, and a pinch of salt.
- Beat until fluffy: Mix until smooth and fluffy
Assembly:
Finish up your cookies by assembling them with frosting and a caramel swirl for a delicious touch.
- Frost: Once the cookies are completely cooled, spread or pipe the caramel cream cheese frosting on top of each.
- Swirl caramel: Use an offset spatula to swirl some extra caramel sauce on top for a gooey caramel effect.
- Store: Store in an air-tight container at room temperature for 3-4 days, or refrigerate up to 7 days for best results.
Tips and Tricks
Get helpful tips for making the best pumpkin caramel cookies possible.
- Room Temperature: Make sure your cream cheese is fully softened for a smoother frosting.
- Perfect Texture: For a thicker cookie, chill the dough for 20-30 minutes before baking.
- Use a Large Cookie Scoop: This helps make evenly sized cookies for consistent baking.
- Spray Your Hands: If your dough is a bit sticky, lightly spray your hands with cooking spray to make handling easier.
- Avoid Overmixing: Overmixing can make cookies tough. Mix until just combined for the best results.
Recommended Tools
The right tools make baking these cookies easier and more fun.
- Stand Mixer: For smooth mixing of the dough and frosting.
- Large Bowl: Essential for preparing the dough without overflow.
- Parchment Paper: Keeps the cookies from sticking and makes cleanup easy.
- Large Cookie Scoop: Creates evenly sized cookie dough balls.
- Offset Spatula: Great for swirling on the caramel for a beautiful finish.
- Small Saucepan: Necessary for making the caramel sauce.
- Wire Rack: Allows the cookies to cool evenly.
- Cooling Rack: Keeps the cookies from becoming soggy on the bottom.
- Cookie Sheets: Sturdy and reliable for consistent baking results.
- Measuring Cups: Essential for accuracy and consistency.
FAQs
Get answers to some common questions about making and storing these pumpkin caramel cookies.
- How do I prevent crystallization in my caramel? Avoid stirring once the mixture starts to boil, and ensure the sugar fully dissolves before heating.
- Can I substitute heavy cream in the caramel sauce? You can use half-and-half, but the sauce may be a bit thinner.
- Why does my cookie dough seem sticky? Pumpkin cookies can be a bit sticky due to the moisture in the pumpkin puree. Chilling the dough can help.
- Can I make these cookies smaller? Yes, use a small cookie scoop for smaller cookies, adjusting the baking time as needed.
- What if I don’t have pumpkin pie spice? You can use a mix of cinnamon, nutmeg, ginger, and cloves as a substitute.
- Can I use canned pumpkin instead of fresh? Yes! Canned pumpkin works perfectly and is more convenient.
Storing and Freezing Instructions
Follow these tips to keep your cookies fresh and flavorful for longer.
Store these pumpkin caramel cookies in an air-tight container at room temperature for up to 3-4 days or refrigerate for up to 7 days. To freeze, store in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for long-term storage. Enjoy them chilled for the best taste and texture!
If you loved these Pumpkin Caramel Cookies, don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
FOR MORE CARAMEL RECIPES HERE ARE SOME OF MY FAVORITE!
- Caramel Gooey Butter Cake With Caramel Sauce
- Delicious Salted Caramel Biscoff Cake Recipe
- Fall’s Best Caramel Apple Cake
Recipe
Pumpkin Caramel Cookies
Ingredients
For the Caramel Sauce (Do First):
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1 tablespoon unsalted butter added to the caramel at the end
For the Cookies
- ½ cup unsalted butter cold and cubed
- 1 cup pumpkin puree
- 1 cup brown sugar packed
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon cinnamon
- ¾ teaspoon salt
For the Cream Cheese Frosting
- 4 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- Pinch of salt
- ½ cup salted caramel recipe above
Instructions
For the Caramel Sauce:
- In a medium saucepan, stir together the water, sugar, and corn syrup.
- Heat over medium until it begins to boil. Once boiling, do not stir to avoid crystallization.
- Continue boiling until the mixture turns golden brown. Be cautious as it can burn quickly.
- Meanwhile, microwave the heavy cream for 1 minute to warm it.
- Once the caramel reaches a golden color, remove from heat and slowly add the warm cream while whisking constantly.
- Stir in the vanilla extract, salt, and butter until fully combined.
- Transfer the caramel to a bowl and let it cool.
For the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the cold, cubed butter and brown sugar on medium-high speed until light and fluffy (about 2-3 minutes). Add the pumpkin puree and mix until combined.
- Add the egg and vanilla, and beat until smooth (about 30 seconds).
- Add the flour, baking powder, pumpkin pie spice, cinnamon, and salt, and mix on low speed just until combined. Avoid overmixing.
- Use a large cookie scoop (about 3 tablespoons) to portion out 12-14 cookie dough balls and place them on the prepared baking sheet.
- Lightly spray the tops of the cookie dough balls and flatten slightly to about ½ inch thickness.
- Bake for 15-16 minutes. Allow the cookies to cool on the baking sheet before transferring them to a cooling rack.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes until creamy and smooth.
- Scrape down the sides and bottom of the bowl, then beat for another 2 minutes.
- With the mixer on low speed, gradually add the powdered sugar. Once combined, add the cooled caramel sauce, vanilla extract, and a pinch of salt.
- Increase mixer speed to medium and beat for 3-5 minutes until the frosting is smooth and fluffy.
- Assembly:
- Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the cookies.
- Use the tip of an offset spatula to swirl a bit of salted caramel on top of the cream cheese frosting.
- Serve at room temperature or chilled. These cookies can be stored at room temperature for up to 3-4 days or refrigerated in an airtight container for up to 7 days.
- Note: These cookies are best enjoyed chilled from the fridge!
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