These Pumpkin Salted Caramel Cookies are a tasty treat, bringing together the cozy flavors of pumpkin and the sweet, buttery touch of caramel. The sprinkle of salt adds a perfect little zing!
Who doesn’t love a warm cookie right out of the oven? I always find myself reaching for just one more. Pair them with a cup of coffee, and you’ve got a happy moment right there!
Making these cookies is super simple. Just mix, scoop, bake, and enjoy! I love how the smell fills the kitchen—it’s like a warm hug from fall!
Key Ingredients & Substitutions
Butter: Unsalted butter is best here as it allows you to control the saltiness of the cookies. If you need a dairy-free option, you can use coconut oil or a plant-based butter.
Pumpkin Puree: Make sure to use plain pumpkin puree, not the spiced pie filling. If pumpkin isn’t available, you can substitute with applesauce for a different but still delicious flavor!
Caramel Sauce: A homemade caramel works best for its rich flavor, but store-bought caramel sauce is convenient. You can also use soft caramel candies; just melt them slightly before drizzling on the cookies.
Pumpkin Pie Spice: If you don’t have this spice mix on hand, a blend of cinnamon, ginger, nutmeg, and cloves will work just fine. Create your own by mixing equal parts of these spices!
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar correctly is key to getting light, fluffy cookies. Here’s how to do it:
- Start with softened butter—leave it at room temperature for about 30 minutes.
- In a large bowl, combine the softened butter and both sugars.
- Using a hand mixer or stand mixer, beat on medium speed for about 3-5 minutes until the mixture is pale and fluffy.
- Scrape down the sides of the bowl as needed to ensure everything is mixed well.
Getting this step right will help the cookies rise nicely, giving them that soft, cake-like texture. Enjoy baking!
How to Make Pumpkin Salted Caramel Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Topping:
- 1 cup caramel sauce or soft caramel candies (for topping)
- Coarse sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and approximately 15 minutes of baking time. After baking, you’ll want to let the cookies cool for a little while. Give yourself about an hour to make these delightful cookies from start to finish, including cooling and setting the caramel.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Prepare two baking sheets by lining them with parchment paper or silicone mats for easy cookie removal later.
2. Cream the Butter and Sugars:
In a large bowl, add the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to cream them together until the mixture becomes light and fluffy—about 3-5 minutes. This step adds air to your dough, making the cookies soft and tender.
3. Mix in the Wet Ingredients:
Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat everything together until it’s fully combined and smooth. You’ll love the rich, autumnal smell that fills your kitchen!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This helps to evenly distribute the leavening agents throughout the flour.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients. Mix just until combined—be careful not to overmix, as that can make the cookies tough. You want a nice, thick dough!
6. Scoop the Cookies:
Using a tablespoon or cookie scoop, scoop rounded tablespoons of dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading as they bake.
7. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are set and lightly browned at the edges. They might look a bit underbaked in the center, but they’ll firm up as they cool!
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling time helps the cookies maintain their shape.
9. Add the Caramel:
Once the cookies are cool but still slightly warm, take your caramel sauce (or melted caramel candies) and spread a spoonful on top of each cookie. It’s okay if the caramel drips a little—this adds to the charm!
10. Sprinkle with Sea Salt:
Finish off the cookies by sprinkling a pinch of coarse sea salt on top of the caramel. This gives that delicious salted caramel taste that balances the sweetness perfectly.
11. Enjoy!
Allow the caramel to set a bit before serving. These cookies are best enjoyed fresh, and they pair wonderfully with a cup of tea or coffee. Happy baking!
This recipe makes soft, cake-like cookies filled with the delightful flavors of pumpkin, finished with rich salted caramel and a sprinkle of sea salt—absolutely irresistible!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to stick with plain pumpkin puree as it doesn’t have added sugars and spices that could alter the cookie’s flavor. Canned pumpkin pie filling can make the cookies overly sweet and spiced.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh, you can also place a slice of bread in the container; it helps to maintain moisture!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer the cookie balls to a resealable plastic bag. When you’re ready to bake, simply bake from frozen, adding a couple of extra minutes to the baking time.
What If I Don’t Have Pumpkin Pie Spice?
No worries! You can easily make your own by combining equal parts cinnamon, nutmeg, ground ginger, and cloves. About 2 teaspoons of this blend will work well as a substitute!
