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pumpkin caramel cookies
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5 from 2 votes

Pumpkin Caramel Cookies

Soft and cakey pumpkin spice cookie with a creamy salted caramel buttercream and a homemade salted caramel swirl on top!
Course Dessert
Cuisine American
Servings 15 cookies
Author Molly Murphy

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
US Customary - Metric

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!