Description
Salted Caramel Pumpkin Cookies are soft, spiced pumpkin cookies topped with a rich homemade salted caramel frosting. These fall-inspired cookies combine pumpkin puree, warm seasonal spices, and buttery caramel flavor for a cozy dessert perfect for holidays, gatherings, or everyday baking.
Ingredients
Scale
- 2 1/2 cups all-purpose flour: provides structure for soft and tender cookies
- 2 teaspoons baking powder: helps the cookies rise
- 1 teaspoon baking soda: adds lightness and balances the dough
- 1 teaspoon salt: enhances the pumpkin and caramel flavors
- 2 teaspoons ground cinnamon: adds warm pumpkin spice flavor
- 1/2 teaspoon ground cloves: provides a deep seasonal spice note
- 1/2 teaspoon ground ginger: adds warmth and brightness
- 1/4 teaspoon ground nutmeg: creates a classic fall flavor
- 1 cup unsalted butter, softened: adds richness and creates a tender texture
- 1 1/2 cups granulated sugar: sweetens the cookie dough
- 1 cup pumpkin puree: keeps cookies moist and adds pumpkin flavor
- 1 large egg: binds ingredients together
- 2 teaspoons vanilla extract: enhances the overall flavor
- 1/2 cup light brown sugar: creates caramel sweetness
- 1/4 cup unsalted butter: used for caramel frosting
- 1/4 cup heavy cream: makes the caramel frosting smooth and creamy
- 2 cups powdered sugar: thickens the frosting
- 1-2 tablespoons milk: adjusts frosting consistency
- Sea salt: balances the sweetness of the caramel topping
- Gold pearl sprinkles: optional decoration
Instructions
- Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a medium bowl until evenly combined.
- Beat softened butter and granulated sugar together until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing.
- Cover the dough and chill for at least 3 hours or overnight to improve texture and flavor.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop cookie dough onto prepared baking sheets, spacing cookies about 2 inches apart, and gently flatten.
- Bake for about 13 minutes until the tops are set and edges are lightly firm.
- Cool cookies on baking sheets for several minutes, then transfer to a wire rack to cool completely.
- Prepare the salted caramel frosting by cooking brown sugar, butter, and heavy cream together until smooth and slightly thickened.
- Cool the caramel mixture, then whisk in powdered sugar, milk, vanilla, and salt until creamy.
- Spread salted caramel frosting over cooled cookies and decorate with optional sprinkles before serving.
Notes
- Chill the cookie dough before baking to help maintain shape and create a softer texture.
- Measure flour carefully to avoid dry cookies.
- Allow cookies to cool completely before adding caramel frosting.
- Store cookies in an airtight container at room temperature for several days.
- Cookies can be frozen without frosting and decorated after thawing.
- For a dairy-free version, use plant-based butter and dairy-free cream alternatives.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg