These Pumpkin Salted Caramel Cookies are soft, chewy, and packed with cozy pumpkin spice flavors! Topped with a drizzle of rich salted caramel, they are perfect for fall.
Who can resist that sweet and salty combo? I love enjoying these cookies warm, with a cozy drink in hand. They make every fall day feel like a little celebration! 🍂
Key Ingredients & Substitutions
Canned Pumpkin Puree: Use 100% pure pumpkin for the best flavor! If you prefer, homemade pumpkin puree works just as well. Just make sure to drain excess moisture for the right texture.
Brown Sugar: I always go for dark brown sugar for its rich flavor, but light brown sugar is a great alternative. You could also use coconut sugar for a more natural sweetener.
Unsalted Butter: If you’re dairy-free, melting coconut oil or using vegan butter is a perfect substitute. Just make sure it’s softened before mixing for the best texture.
Flour: All-purpose flour is a staple here, but if you want a gluten-free version, try a 1:1 gluten-free flour blend. It often works well in cookie recipes.
Caramel Sauce: Homemade caramel is great, but store-bought can save time. If you want a healthier twist, try using date caramel instead!
How Do You Achieve the Best Texture for Your Cookies?
Getting the texture just right is key to these cookies. You want them soft and chewy, not dry or overly dense.
- Make sure your butter is softened but not melted! This allows for proper creaming with the sugar.
- When mixing the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Keep an eye on baking time. Pull them out while they’re still soft! They’ll firm up as they cool.
By following these tips, you’ll bake up a batch of delicious Pumpkin Salted Caramel Cookies that everyone will love!
How to Make Pumpkin Salted Caramel Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup caramel sauce (store-bought or homemade)
- Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe will take about 20 minutes to prep and 12-15 minutes to bake. Plus, don’t forget to let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack. In total, you’ll want to set aside about 40-45 minutes to make these delicious treats!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your cookies bake evenly. Then, line a baking sheet with parchment paper to prevent sticking.
2. Cream Together Ingredients:
In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy. This should only take a couple of minutes. Then, beat in the egg, pumpkin puree, and vanilla extract until everything is well combined and smooth.
3. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This is where all the wonderful fall flavors come together!
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture, mixing just until everything is combined. Be careful not to overmix, as we want the cookies to stay soft and chewy.
5. Scoop and Bake:
Scoop the dough by tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies for 12-15 minutes, or until they are set and just starting to crack on top.
6. Cool the Cookies:
Once they are done baking, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
7. Add the Caramel Topping:
Once the cookies are cool, spread a generous dollop of caramel sauce on top of each cookie. The more, the merrier when it comes to caramel!
8. Sprinkle with Sea Salt:
Finally, sprinkle flaky sea salt over the caramel to provide that lovely sweet and salty contrast. This step is what really brings the cookies to life!
9. Serve and Enjoy:
Let the caramel set slightly, and then your delicious Pumpkin Salted Caramel Cookies are ready to enjoy! Share with friends and family or keep them all to yourself—no judgment here!
This recipe yields soft, spiced pumpkin cookies with a smooth salted caramel topping that beautifully balances sweetness with a hint of saltiness. They’re perfect for cozy fall treats!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it, then drain any excess moisture. Fresh pumpkin may have a slightly different texture, but it will still work beautifully!
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies without the caramel topping for up to 2 months. Just thaw at room temperature and top with caramel before serving!
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all other ingredients are gluten-free to ensure the entire recipe is safe for those avoiding gluten.
What If I Don’t Have All the Spices?
No worries! If you’re missing any specific spices, you can either leave them out or use a pumpkin pie spice blend as a replacement, which typically includes many of the same spices!
