The Ultimate Fall Indulgence: Irresistible Pumpkin Caramel Cookies Recipe

As autumn leaves begin to fall and the air turns crisp, there’s a collective craving for warm, cozy flavors that define the season. Few treats capture the essence of fall quite like a perfectly baked pumpkin cookie, and these Pumpkin Caramel Cookies take that beloved classic to an entirely new level. Imagine soft, spiced pumpkin cookies, generously topped with luscious cinnamon cream cheese frosting, a drizzle of rich, gooey caramel sauce, and a delightful crunch from a buttery streusel. This isn’t just a cookie; it’s a multi-textured, flavor-packed experience that brings together all the best elements of pumpkin season in one unforgettable bite. Whether you’re a seasoned baker or just looking for a show-stopping dessert, this recipe promises to deliver pure autumn bliss.

While I’ve experimented with countless pumpkin recipes over the years, these pumpkin caramel cookies have quickly risen to become an absolute favorite. They encapsulate everything wonderful about classic pumpkin spice cookies – the comforting warmth of cinnamon and pumpkin pie spice, the irresistibly soft and tender texture, and those delightful cozy fall vibes. But what truly sets them apart is the addition of a rich, homemade caramel sauce and a crunchy streusel topping. The sweet, buttery caramel sauce introduces a luscious, gooey element, while the streusel provides a delightful textural contrast that elevates the entire cookie. These are more than just cookies; they are an experience. You’ll find yourself eager to bake them repeatedly throughout pumpkin season, whether you’re sharing them with loved ones at a festive fall gathering, bringing them to a potluck, or simply enjoying the best pumpkin cookie recipe from the comfort of your own home.

Explore More Delicious Pumpkin Recipes!

If you’re as passionate about pumpkin as we are, you’ll love these other fantastic fall-inspired treats:

• The Most Splendid Caramel Pumpkin Sheet Cake
• Gooey Butter Pumpkin Cake Without A Box Mix
• The Most Delicious Pumpkin Coffee Cake Cookies
• The Most Original Pumpkin Oreo Cookies

Why You’ll Fall in Love with These Pumpkin Caramel Cookies

These aren’t just any pumpkin cookies; they’re designed for maximum enjoyment and ease. Here’s why this recipe will become a cherished part of your fall baking repertoire:

• Unbeatable Softness & Moisture: The cookies themselves are incredibly soft and chewy, with a rich pumpkin flavor that stays moist for days, even at room temperature. No dry, crumbly cookies here!
• Layers of Indulgence: Each cookie is generously topped with a velvety smooth cinnamon cream cheese frosting, a decadent drizzle of gooey caramel sauce, and a satisfyingly crunchy cinnamon streusel. It’s a symphony of textures and flavors.
• Bakery-Quality, Homemade Ease: Achieve professional, bakery-style results right in your own kitchen using simple, accessible ingredients. The step-by-step instructions make this sophisticated cookie surprisingly straightforward to prepare.
• Perfect for Any Occasion: Whether you’re hosting a festive fall gathering, celebrating the peak of pumpkin spice season, or simply craving a delightful treat, these cookies are the ideal choice. They’re sure to impress everyone.
• Customizable Size: Easily adaptable to your preference! You can bake them as impressive jumbo cookies, perfect for a substantial treat, or opt for smaller, bite-sized versions for sharing or portion control, simply by adjusting your cookie scoop size and baking time.

Essential Ingredients for Your Pumpkin Caramel Cookies

To create these sensational fall cookies, you’ll need a selection of common pantry staples. We’ve broken down the ingredients for each component – the luscious caramel sauce, the crisp streusel, the tender pumpkin cookies, and the creamy frosting – ensuring you have everything on hand for a successful baking adventure:

• Pumpkin Puree: The heart of our cookie! Always opt for plain pumpkin puree (like Libby’s 100% Pure Pumpkin) and avoid pumpkin pie mix, which contains added spices and sweeteners that will alter the flavor balance of the recipe.
• Unsalted Butter: This versatile ingredient is used in multiple stages. You’ll need cold, cubed butter for the cookie dough to achieve the perfect texture, and softened butter for the incredibly smooth and fluffy cream cheese frosting.
• Brown Sugar & Granulated Sugar: The combination of both sugars is crucial. Granulated sugar provides structure and crispness, while brown sugar adds moisture, chewiness, and a lovely caramelized depth of flavor to the cookies.
• Egg Yolk + Whole Egg: This dynamic duo ensures rich flavor and a tender crumb. The egg yolk contributes extra richness and helps create a soft, chewy texture, while the whole egg acts as a binding agent for the cookie dough.
• Vanilla Extract: A staple in almost any baking recipe, pure vanilla extract beautifully balances and enhances the warm cinnamon and pumpkin pie spice flavors, adding a layer of aromatic sweetness.
• All-Purpose Flour: The foundation of our cookies. For the best results and a perfectly textured cookie, always measure your all-purpose flour accurately, preferably by weight with a kitchen scale.
• Pumpkin Pie Spice & Cinnamon: These are the quintessential fall spices that infuse our cookies with that unmistakable cozy aroma and flavor. A generous amount ensures a truly autumnal taste.
• Baking Powder & Salt: The essential leavening agent (baking powder) helps the cookies rise and become soft, while salt enhances all the flavors and balances the sweetness, creating a more complex and satisfying taste.
• Powdered Sugar: Also known as confectioners’ sugar, this is key for achieving a silky-smooth, lump-free cream cheese frosting that melts in your mouth.
• Heavy Cream: An indispensable ingredient for the homemade caramel sauce, heavy cream is what gives it its rich, luxurious texture and prevents it from becoming too stiff.
• Caramel Sauce: While a good quality store-bought caramel sauce can work in a pinch for drizzling, we highly recommend making your own homemade caramel. The depth of flavor and smooth consistency of homemade caramel truly make a difference in these cookies.

Pumpkin Caramel Cookies: Step-By-Step Baking Guide

Get ready to create a masterpiece! Follow these detailed instructions to craft each delicious component of your pumpkin caramel cookies, from the golden caramel to the soft cookie base.

Crafting the Perfect Salted Caramel Sauce

Homemade caramel adds an incredible depth of flavor that’s well worth the effort. Handle with care as hot sugar can be dangerous.

• In a small, heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir gently just to moisten the sugar, then resist the urge to stir once it’s on the heat. Stirring can cause sugar crystals to form, leading to grainy caramel.
• Place the saucepan over medium heat. Allow the mixture to cook undisturbed for about 5-10 minutes. Watch closely as the syrup transforms from clear to a beautiful deep amber color, similar to honey or copper. This indicates the sugar is caramelizing perfectly. While this is happening, gently warm your heavy cream in the microwave for about 1 minute; warm cream helps prevent the caramel from seizing.
• Once the caramel reaches the desired amber hue, immediately remove the saucepan from the heat. Carefully, but quickly, pour in the warm heavy cream while continuously whisking. Be cautious, as the mixture will bubble up vigorously. This is normal!
• Continue to whisk until the caramel is completely smooth and all lumps have dissolved. Then, stir in the pure vanilla extract and kosher salt. The salt is crucial for balancing the sweetness and enhancing the caramel’s rich flavor. If there are still a few stubborn lumps, you can return the saucepan to very low heat for a brief moment, stirring constantly until smooth.
• Allow the caramel to cool slightly in the saucepan before transferring it to a heat-safe jar or container. As it cools, the caramel will thicken significantly. You can store your homemade caramel in the refrigerator for up to a week; simply warm it gently before using for easy drizzling.

Preparing the Crunchy Cinnamon Streusel

This streusel adds an essential textural element and another layer of warm spice to our cookies.

• Begin by preheating your oven to 350°F (175°C) and lining a standard baking sheet with parchment paper. This will prevent sticking and make for easy cleanup.
• In a medium-sized bowl, thoroughly whisk together the all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and kosher salt. Ensure all dry ingredients are well combined.
• Pour the cooled melted butter into the dry mixture. Using a fork or a rubber spatula, mix until delightful clumps begin to form. The goal here is a crumbly, textured streusel, not a smooth dough. If the mixture appears too sandy, gently squeeze some of it together with your hands to encourage larger clusters.
• Spread the streusel evenly across the prepared parchment-lined baking pan. Bake for approximately 8-10 minutes, or until the streusel is golden brown and feels set to the touch.
• Once baked, remove the streusel from the oven and let it cool completely on a wire rack. As it cools, it will crisp up further. Once cool, break the streusel into chunky, irregular pieces – these varied sizes add wonderful visual and textural appeal to your finished cookies.

Baking the Soft Pumpkin Cookies

The foundation of this incredible dessert is a moist, perfectly spiced pumpkin cookie.

• Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the chilled and cubed unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for about 3 minutes until the mixture is light, fluffy, and pale in color. Remember to scrape down the sides of the bowl midway through to ensure everything is evenly incorporated.
• After creaming, scrape down the sides of the bowl once more. Add the egg yolk and the whole large egg. Continue to mix on medium speed for about 30 seconds until the eggs are fully incorporated and the mixture is smooth.
• Next, add the pumpkin puree and vanilla extract. Mix on low speed, just until these wet ingredients are combined. Be careful not to overmix at this stage.
• In a separate bowl, whisk together the dry ingredients: all-purpose flour, salt, baking powder, pumpkin pie spice, and cinnamon. Gradually add this dry mixture to the wet ingredients in the stand mixer on the lowest speed. Mix just until no streaks of flour remain in the dough. Overmixing can lead to tough cookies.
• Using a large cookie scoop (approximately 6 oz for those impressive bakery-style cookies), scoop generous portions of dough onto your prepared parchment-lined baking sheet. Ensure there’s enough space between each cookie for spreading. Bake for 14-16 minutes. The cookies are ready when their edges are set and a beautiful golden brown, but their centers still look slightly soft. They will continue to firm up as they cool on the baking sheet, so resist the urge to overbake.
• Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. It’s crucial that the cookies are fully cooled before you proceed with frosting and assembly, otherwise your frosting will melt.

Whipping Up the Cinnamon Cream Cheese Frosting

This tangy, sweet, and spiced frosting is the perfect creamy complement to the pumpkin and caramel.

• In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened cream cheese and softened unsalted butter together on medium speed for a full 2 minutes. Stop and scrape down the sides of the bowl, then beat for another 2 minutes until the mixture is wonderfully smooth, light, and fluffy. This step is key for a truly airy frosting.
• With the mixer on low speed, gradually add the powdered sugar. Once it’s mostly incorporated, add the vanilla extract, ground cinnamon, and a pinch of salt. Increase the speed to medium and beat until all ingredients are well combined and the frosting is uniform.
• Finally, increase the mixer speed to medium-high and beat for an additional 2-3 minutes. This will incorporate more air, making the frosting even lighter and fluffier. If at any point the frosting seems too soft to pipe, simply chill it in the refrigerator for 10-15 minutes to firm it up slightly.

Assembling Your Masterpiece: Decorating the Cookies

Now for the fun part! Bringing all the components together to create these stunning pumpkin caramel cookies.

• Ensure your pumpkin cookies are completely and thoroughly cooled before you begin decorating. Any residual warmth will cause your beautiful frosting to melt.
• Transfer the cinnamon cream cheese frosting into a piping bag fitted with your desired star tip (a Wilton 8B or similar small star tip works wonderfully for a professional look). Starting in the center of each cooled cookie, pipe a tight swirl of frosting, working your way outwards to create an elegant dome.
• Next, fill a second piping bag or a simple zip-top bag with your cooled salted caramel sauce. Snip a small corner off the bag to create a fine opening, then drizzle the caramel in a thin zigzag pattern over the frosting.
• Gently press pieces of the crunchy cinnamon streusel onto the caramel and frosting. Use a mix of both large and small chunks of streusel to add dynamic texture and visual interest to each cookie.
• For the ultimate finish and an extra touch of gourmet appeal, sprinkle a tiny bit of flaky sea salt over each cookie. These thoughtful finishing touches not only make your pumpkin caramel cookies look like they came straight from a high-end bakery but also enhance their already amazing flavor profile.

Pumpkin Caramel Cookies vs. Pumpkin Coffee Cake Cookies: What’s the Difference?

While both of these delightful fall treats start with a soft, spiced pumpkin cookie base, their toppings create entirely distinct flavor experiences. Our Pumpkin Coffee Cake Cookies are crafted to evoke the classic comfort of a coffee cake, featuring a generous layer of traditional streusel and a simple, sweet glaze or frosting. The emphasis is on that familiar streusel crumb and a straightforward, comforting sweetness.

In contrast, these Pumpkin Caramel Cookies offer a more indulgent and complex profile. They go beyond the classic by incorporating a rich, gooey caramel drizzle, a decadent cinnamon cream cheese frosting, and an extra layer of crunchy cinnamon streusel. The addition of caramel elevates the sweetness and introduces a luxurious, buttery texture that transforms the cookie into a truly gourmet experience. If you’re looking for a dessert with multiple layers of flavor and texture, featuring the delightful combination of pumpkin, cream cheese, and caramel, these cookies are your ultimate choice for a truly rich and satisfying autumn treat.

Expert Tips & Tricks for Perfect Pumpkin Caramel Cookies

Achieve bakery-perfect results every time with these helpful hints and suggestions:

• For Smaller Cookies: If you prefer smaller, more manageable treats, use a medium cookie scoop (approximately 3 oz of dough per cookie). Adjust the baking time to 10-12 minutes, keeping an eye on them until the edges are golden brown and the centers are just set.
• Storage Solutions: To keep your frosted cookies fresh, store them in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate them for up to 4 days. If you’re planning ahead, unfrosted cookies can be frozen in an airtight container for up to 2 months. Thaw them at room temperature before frosting and adding caramel.
• High Altitude Adjustments: Baking at higher altitudes (above 3,500 ft) can affect baked goods. You might find it beneficial to add a little extra all-purpose flour (1-2 tablespoons) to the cookie dough to help with structure, and potentially increase the oven temperature by 15-25°F to set the cookies more quickly.
• Flavor Variations for Next Time: Get creative with your caramel! For a delightful twist, try swapping a touch of maple syrup into your homemade caramel sauce recipe or even adding a pinch of smoked sea salt for a more complex flavor profile. You could also experiment with adding a touch of ginger or nutmeg to your frosting for an extra spice kick.
• Don’t Overmix: When adding dry ingredients to wet ingredients for the cookie dough, mix only until just combined. Overmixing develops gluten, which can lead to tough cookies.
• Quality Ingredients Matter: Using good quality pumpkin puree, fresh butter, and pure vanilla extract makes a noticeable difference in the final flavor of your cookies.

Recommended Tools for Effortless Baking

Having the right kitchen tools can make a significant difference in the ease and enjoyment of your baking process. Here are some essentials for this recipe:

• Stand mixer or electric mixer: Essential for creaming butter and sugar, and for whipping up fluffy frosting.
• Small heavy-bottomed saucepan: Crucial for making homemade caramel safely and effectively.
• Large or medium cookie scoop: Ensures uniform cookie size for even baking and a professional appearance. A kitchen scale is also highly recommended for precise ingredient measurements, especially flour.
• Parchment paper: Prevents sticking and makes cleanup a breeze for both cookies and streusel.
• Wire rack: Necessary for cooling cookies and streusel completely, ensuring crisp texture and preventing sogginess.
• Piping bags and a star tip: For beautifully piped frosting, giving your cookies that professional bakery finish.

Frequently Asked Questions About Pumpkin Caramel Cookies

• Can I use store-bought caramel candies instead of making homemade caramel sauce? Yes, absolutely! For a convenient shortcut, you can melt caramel candies with a splash of heavy cream in a small saucepan over medium-low heat, stirring constantly until smooth. This is a great alternative if you’re short on time.
• Do I have to make jumbo cookies? Not at all! While jumbo cookies offer a luxurious, bakery-style experience, you can easily scoop smaller cookie dough balls using a standard cookie scoop. Just remember to reduce the baking time accordingly – typically 10-12 minutes for smaller cookies. Bake until the edges are golden brown and the centers are just set.
• Can I add mix-ins like chocolate chips to the pumpkin cookie dough? Definitely! If you’re a fan of pumpkin chocolate chip cookies, feel free to fold in about 1 cup of your favorite chocolate chips (dark, milk, or white chocolate all work beautifully) into the cookie dough just before baking. This adds another layer of flavor and texture.
• Can I make these as bars instead of individual cookies? Yes, this recipe is adaptable to a bar format! Simply press the entire cookie dough mixture evenly into a parchment-lined 9×13 inch baking pan. Bake until golden brown and set, which may take slightly longer than individual cookies (start checking around 25-30 minutes). Once completely cooled, frost with the cream cheese frosting, drizzle with caramel, and sprinkle with streusel, then cut into bars.
• How can I ensure my pumpkin cookies stay soft? The key is not to overbake them. Pull the cookies from the oven when the edges are set but the centers still look slightly soft. They will continue to cook and firm up as they cool on the baking sheet. Using a combination of brown sugar and granulated sugar also helps retain moisture, contributing to that desirable soft and chewy texture.

Storing & Freezing Your Pumpkin Caramel Cookies

Proper storage is essential to keep these delicious cookies fresh and enjoyable for as long as possible:

• Storing Frosted Cookies: For the best quality, store frosted pumpkin caramel cookies in an airtight container in a single layer in the refrigerator for up to 4 days. If stacking, place parchment paper between layers to prevent sticking.
• Room Temperature: If you plan to serve the cookies within 24 hours, they can be kept at room temperature in an airtight container. The frosting will soften slightly, which some people prefer.
• Freezing Unfrosted Cookies: For longer storage, you can freeze the unfrosted pumpkin cookies. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to an airtight freezer-safe container or bag for up to 2 months. Thaw them at room temperature before frosting and adding the caramel and streusel.
• Serving Tip: For the best experience, always allow your pumpkin caramel cookies to come to room temperature before serving. This ensures the cream cheese frosting softens to a perfectly creamy consistency and the caramel becomes wonderfully gooey, maximizing their irresistible texture and flavor.

Thank you for joining me on this delightful baking journey! Don’t forget to save this recipe card for future reference and share your delicious creations with friends and family. I’d absolutely love to hear your feedback, see your beautiful photos, or answer any questions you might have about making these incredible cookies! Follow me on Instagram, Pinterest, and TikTok for more fun baking adventures, tips, and inspiration. Happy baking!

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Recipe

Pumpkin Caramel Cookies

Molly Murphy

Soft pumpkin cookies topped with cinnamon cream cheese frosting, gooey caramel sauce, and a crunchy streusel. Basically, all the best flavors of pumpkin season in one cookie.

5 from 1 vote

Print Recipe
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Course
Dessert

Cuisine
American

Servings

7
Cookies

Ingredients

Salted Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt

Cinnamon Streusel Topping

• 1¼ cups all-purpose flour
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup unsalted butter melted and cooled

For The Cookie

• 1 cup unsalted butter chilled and cubed
• 1 cup granulated sugar
• ⅔ cup light brown sugar packed
• 1 egg yolk
• 1 large egg
• ½ cup pumpkin puree
• 2 teaspoons vanilla extract
• 3⅓ cups all-purpose flour
• 1½ teaspoons salt
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon

Cinnamon Cream Cheese Frosting

• 4 oz cream cheese softened
• ¾ cup unsalted butter softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions

Salted Caramel Sauce Instructions

• In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten the sugar, then stop stirring completely.
  1 cup granulated sugar,
  ¼ cup water,
  3 tablespoons light corn syrup
• Set over medium heat and cook undisturbed for 5-10 minutes, until the syrup turns a rich amber color. Meanwhile, warm the heavy cream in the microwave for 1 minute.
  ¾ cup heavy cream
• Once the caramel is amber (like honey or copper), remove from heat. Carefully pour in the warm cream while whisking – it will bubble up quickly.
• Whisk until smooth, then stir in the vanilla and salt. If needed, return to low heat briefly to smooth everything out.
  2 teaspoons pure vanilla extract,
  1 teaspoon kosher salt
• Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Refrigerate for up to a week and warm before using.

Cinnamon Streusel Instructions

• Preheat oven to 350°F. Line a sheet pan with parchment paper.
• In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
  1¼ cups all-purpose flour,
  ½ cup packed light brown sugar,
  ¼ cup granulated sugar,
  1½ teaspoons ground cinnamon,
  ¼ teaspoon kosher salt
• Pour in the cooled melted butter and mix with a fork or spatula until clumps form. You want crumbly clusters, not dough. If it looks too sandy, squeeze some together with your hands.
  ½ cup unsalted butter
• Spread evenly on the prepared pan and bake for 8-10 minutes, until golden and set.
• Let cool completely, then break into large pieces.

For The Cookies

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  1 cup unsalted butter,
  1 cup granulated sugar,
  ⅔ cup light brown sugar
• Scrape down the bowl, then add the egg yolk and whole egg. Mix on medium speed for about 30 seconds.
  1 egg yolk,
  1 large egg
• Add pumpkin puree and vanilla, mixing on low just until combined.
  ½ cup pumpkin puree,
  2 teaspoons vanilla extract
• On the lowest speed, add flour, salt, baking powder, pumpkin pie spice, and cinnamon. Mix just until no flour streaks remain.
  3⅓ cups all-purpose flour,
  1½ teaspoons salt,
  2 teaspoons baking powder,
  2 teaspoons pumpkin pie spice,
  1 teaspoon cinnamon
• Scoop 7 large cookie dough balls (about 6 oz each) and place on the prepared baking sheet. Bake for 14-16 minutes, until edges are set and centers look slightly soft. The cookies will continue to set on the pan as they cool – don’t wait until the centers are firm, or they’ll be overbaked.
• Cool completely before frosting.

Cream Cheese Frosting Instructions

• In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
  4 oz cream cheese,
  ¾ cup unsalted butter
• With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.
  1 teaspoon vanilla extract,
  3 cups powdered sugar,
  1 teaspoon ground cinnamon,
  Pinch of salt
• Increase speed to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.

Assembly

• Make sure cookies are completely cool before decorating.
• Fill a piping bag fitted with a Wilton 8B (or another small star tip) with the cream cheese frosting. Pipe a tight swirl starting in the center of each cookie and working outward.
• Fill a second piping bag or zip-top bag with salted caramel, snip the tip, and drizzle across the frosting.
• Press streusel pieces into the frosting, using a mix of big and small chunks for texture.
• Finish with a sprinkle of flaky sea salt.

Keyword
caramel, fall, pumpkin, cookie, cream cheese frosting

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