These Pumpkin Salted Caramel Cookies are a tasty treat! With a soft and chewy texture, they bring together the comforting flavors of pumpkin and sweet caramel, all topped with a pinch of salt.
Honestly, these cookies are perfect for cozy days. I love how they fill my kitchen with the warm scent of autumn! Plus, who can resist that gooey caramel surprise inside? Yum!
Key Ingredients & Substitutions
Pumpkin Puree: It’s key for moisture and flavor in these cookies. If you’re out, you can use butternut squash puree as an alternative, as they taste quite similar.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives these cookies their warm flavor. You can use pumpkin pie spice if you have it on hand, but be mindful to reduce the amount since it’s more concentrated.
Butter: Unsalted butter is preferred to control the salt content. If you’re in a pinch, you can use margarine or coconut oil for a dairy-free version.
Sugars: The combination of brown and granulated sugar creates a nice sweetness and depth. If you’re looking for a healthier option, you can substitute with coconut sugar or a sugar alternative like stevia, but it may change the texture a bit.
How Do I Make Sure My Cookies Are Soft and Chewy?
The secret to soft and chewy cookies is in the mixing and baking. When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make them tough.
- Be careful not to bake them for too long. You want the edges to be set, but the center should still look a bit underbaked when you take them out.
- Let them cool on the baking sheet first. This allows them to firm up without becoming hard.
- For extra softness, consider adding a few tablespoons of milk or cream to the cookie dough if it feels too thick.
These tips will help you achieve that perfect texture. Enjoy baking your pumpkin salted caramel cookies!
Yummy Pumpkin Salted Caramel Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (pure pumpkin, not pumpkin pie filling)
For the Salted Caramel Frosting:
- 1/4 cup unsalted butter
- 1/4 cup packed brown sugar
- 1 tablespoon milk or heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
- Flaky sea salt, for sprinkling
- Optional: Caramel bits or toffee crunch for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 11-13 minutes of baking time. Including cooling and frosting, you should expect to spend around an hour total, but it’s totally worth it for those delicious cookies!
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 350°F (175°C). Make sure you line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Give it a good whisk to blend all those tasty spices together!
3. Cream Butter and Sugars:
In a large bowl, take your softened butter and mix it with the brown sugar and granulated sugar. Beat them together using a hand mixer or stand mixer until the mixture is light and fluffy. This should take about 3 minutes!
4. Add Egg, Vanilla, and Pumpkin:
Now, mix in the egg and vanilla extract until everything is well combined. Then, beat in the pumpkin puree until it’s nice and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined. Be careful not to overmix; you want to keep those cookies soft!
6. Shape Cookies:
Scoop out heaping tablespoons of dough and roll them into balls. Place them about 2 inches apart on your prepared baking sheet.
7. Bake:
Bake your cookies in the preheated oven for about 11-13 minutes. The edges should be set but the centers should still be soft. After baking, let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Salted Caramel Frosting:
In a small saucepan over medium heat, melt the butter and brown sugar together, stirring constantly. Add the milk or cream and bring this mixture to a simmer, stirring until it’s nice and smooth. Remove it from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until it’s smooth and spreadable. If it gets too thick, feel free to add a bit more milk!
9. Frost Cookies:
Once the cookies are completely cool, spread a generous layer of that delicious salted caramel frosting on top of each cookie.
10. Garnish:
While the frosting is still wet, sprinkle some flaky sea salt on top, along with any optional caramel bits or toffee crunch for that extra flair.
11. Serve and Enjoy:
Let the frosting set for a bit, then enjoy your soft, warmly spiced pumpkin cookies topped with that luscious salted caramel frosting! They are simply irresistible!
These cookies have a beautifully soft, cake-like texture combined with the cozy flavors of pumpkin spice and a sweet salted caramel topping. Perfect for any fall gathering or cozy night in! Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! Just make sure to cook and puree the fresh pumpkin until it’s completely smooth. For convenience, canned pumpkin puree is often preferred, but fresh can add a nice homemade touch!
What Should I Do If My Dough Is Too Sticky?
If your dough feels overly sticky, you can chill it in the refrigerator for about 30 minutes. This will help firm it up and make it easier to handle. Alternatively, you can add a little extra flour, a tablespoon at a time, until it reaches a manageable consistency.
How Can I Make These Cookies Healthier?
You can substitute whole wheat flour for all-purpose flour for added fiber and nutrients. Using coconut sugar instead of brown sugar can also lower the glycemic index. Additionally, consider reducing the amount of added sugar in the frosting to suit your taste!
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just place them in a freezer-safe container with parchment paper between layers, and they can last up to 3 months. Thaw at room temperature before serving.
