Irresistible Pumpkin Caramel Cookies: Your Ultimate Fall Dessert with Cream Cheese Frosting

As the leaves turn golden and a crisp chill fills the air, there’s nothing quite like the comforting aroma of pumpkin spice wafting from the kitchen. These delightful Pumpkin Caramel Cookies are the epitome of fall baking, bringing together the cherished flavors of the season in one incredibly satisfying treat. Imagine a cookie that’s wonderfully soft and boasts a delicate, cake-like texture, infused with aromatic pumpkin spice. Now, picture that perfectly baked cookie generously topped with a rich, creamy salted caramel buttercream, crowned with a homemade salted caramel swirl that adds an extra touch of indulgence. This recipe isn’t just about making cookies; it’s about crafting a memorable experience, a perfect bite that captures the essence of autumn. While undeniably a star during pumpkin season, these cookies are so universally loved, you’ll find yourself craving them all year round.

These cookies are a true celebration of fall flavors, combining the warmth of pumpkin pie spice with the sweet, buttery notes of caramel. The balance of soft cookie and creamy, tangy frosting creates a harmonious dessert that’s both comforting and elegant. Whether you’re hosting a fall gathering, looking for the perfect treat for a holiday party, or simply want to indulge in a cozy evening at home, these pumpkin caramel cookies are guaranteed to impress. Dive into the delicious world of autumn baking with this irresistible recipe!

More Delicious Fall & Caramel Recipes to Explore

• Pumpkin Sandwich Cookie With Spiced Frosting
• Easiest Fall Pumpkin Brookies
• Moist Biscoff Pumpkin Bread with Streusel

Why These Pumpkin Caramel Cookies Will Become Your New Favorite

This recipe isn’t just another cookie; it’s a carefully crafted experience designed to delight your taste buds and earn a permanent spot in your baking repertoire. Here’s what makes these pumpkin caramel cookies truly special:

• **Irresistibly Soft & Cakey Pumpkin Cookies:** Forget dry, crumbly cookies. Our pumpkin cookies boast a wonderfully soft, moist, and slightly cakey texture that practically melts in your mouth. The generous addition of pumpkin puree ensures a tender crumb, while a blend of warm pumpkin pie spice and cinnamon creates a deeply comforting flavor foundation.
• **Luxurious Salted Caramel Buttercream Frosting:** What’s better than cream cheese frosting? Salted caramel cream cheese frosting! This creamy, dreamy topping is the perfect balance of sweet, salty, and tangy, creating an opulent counterpoint to the spiced pumpkin cookie. It’s truly what elevates these from good to extraordinary.
• **Homemade Salted Caramel Swirl:** We take these cookies to the next level with a luscious, homemade salted caramel sauce swirled on top. This isn’t just for show; it adds an extra layer of gooey, buttery richness and a sophisticated touch that makes each bite an indulgent delight. Making your own caramel is simpler than you think and yields unparalleled flavor.
• **Simple Ingredients, Incredible Flavor:** You don’t need exotic items for this recipe. Most of the ingredients are likely already in your pantry or easily found at any grocery store. Despite the seemingly gourmet outcome, the steps are straightforward, making this an accessible recipe for bakers of all skill levels.
• **Perfect for Any Occasion:** Whether it’s a casual weeknight treat, a festive holiday gathering, or a special autumn celebration, these cookies are versatile. They look stunning on any dessert platter and are sure to be a crowd-pleaser, earning rave reviews from everyone who tries them.

Key Ingredients for Pumpkin Caramel Cookies

To create these sensational pumpkin caramel cookies, you’ll need a selection of fresh, quality ingredients. While the full detailed list with exact measurements can be found in the recipe card below, here’s an overview of the star components:

• **Unsalted butter:** Forms the rich base of both the cookies and the frosting.
• **Pumpkin puree:** Provides moisture, flavor, and that characteristic orange hue to the cookies. Make sure it’s 100% pumpkin, not pumpkin pie filling.
• **Heavy cream:** Essential for creating the creamy, luxurious homemade caramel sauce.
• **Brown sugar:** Adds a deep, molasses-rich sweetness to the cookies, complementing the pumpkin spice.
• **Vanilla extract:** A flavor enhancer that brings warmth and depth to all components.
• **Cinnamon & Pumpkin Pie Spice:** The quintessential fall spices that define the cookie’s aroma and taste.
• **Powdered sugar:** The key ingredient for achieving a smooth, fluffy cream cheese frosting.
• **Salted caramel:** Homemade is best, contributing a complex sweet and salty note to the frosting and as a topping.
• **All-purpose flour:** Provides the structure for the soft, cakey cookie dough.
• **Egg:** Acts as a binder and adds moisture to the cookie dough.
• **Cream cheese:** The foundation for our tangy and rich cream cheese frosting.

Step-by-Step Guide to Baking Perfect Pumpkin Caramel Cookies

Crafting these delicious cookies is a delightful process, broken down into manageable steps for each component. Follow these instructions carefully to ensure your pumpkin caramel cookies turn out perfectly every time.

For the Homemade Salted Caramel Sauce:

Making your own caramel might seem daunting, but it’s surprisingly simple and yields a far superior flavor to store-bought versions. This sauce is used both in the frosting and as a glorious swirl on top.

• **Prepare Your Caramel Base:** In a small, heavy-bottomed saucepan, combine water, granulated sugar, and light corn syrup. The corn syrup helps prevent crystallization, ensuring a smooth caramel.
• **Caramelize Without Stirring:** Place the saucepan over medium heat. Bring the mixture to a boil. *Crucially, do not stir the mixture once it starts boiling.* Stirring can introduce sugar crystals back into the solution, leading to a grainy caramel. Instead, simply let it bubble and caramelize. Watch it closely as it transforms from clear to a beautiful golden brown. This can happen quickly, so be attentive to prevent burning.
• **Infuse with Cream and Flavor:** Once the caramel reaches its desired golden hue, remove it immediately from the heat. Carefully and slowly whisk in the warm heavy cream. Be cautious, as the mixture will bubble up vigorously. Continue whisking until fully incorporated. Then, stir in a pinch of salt (to enhance the caramel flavor) and a generous amount of vanilla extract. Finish by stirring in a tablespoon of unsalted butter for extra richness and a silky texture.
• **Cool and Set:** Transfer the completed caramel sauce to a small, heat-proof bowl and allow it to cool completely at room temperature. As it cools, it will thicken to a wonderfully rich, pourable consistency.

For the Soft Pumpkin Cookies:

• **Preheat and Prep:** Begin by preheating your oven to 350°F (175°C). Line a large cookie sheet with parchment paper to prevent sticking and ensure easy cleanup. This also helps with even baking.
• **Cream Butter and Sugar to Perfection:** In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold, cubed unsalted butter and packed brown sugar on medium speed. Beat until the mixture is light, fluffy, and significantly lighter in color – this usually takes 2-3 minutes. This step incorporates air, contributing to the cakey texture.
• **Incorporate Pumpkin Puree:** Add the pumpkin puree to the creamed mixture and mix on low speed until it’s just combined. Ensure there are no streaks of pumpkin remaining, but avoid overmixing.
• **Add Wet Ingredients:** Next, beat in the room temperature egg and vanilla extract until the mixture is smooth and well-incorporated, typically about 30 seconds.
• **Combine Dry Ingredients:** In a separate medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt. Whisking ensures these dry ingredients are evenly distributed, especially the leavening agents and spices.
• **Gently Fold Dry into Wet:** Gradually add the flour mixture to the wet ingredients in the stand mixer, mixing on the lowest speed until *just* combined. It’s crucial to avoid overmixing at this stage, as it can develop the gluten in the flour, resulting in tough cookies. Stop mixing as soon as no dry streaks of flour are visible.
• **Scoop and Bake:** Use a large cookie scoop (about 3 tablespoons per cookie) to form uniform cookie dough balls. Place them on the prepared baking sheet, ensuring they are spaced adequately apart to allow for spreading. Lightly spray the tops of the cookie dough balls with cooking spray and gently flatten each one to about ½ inch thickness.
• **Bake to Golden Perfection:** Bake in your preheated oven for 15-16 minutes. The cookies should be set around the edges but still appear soft in the center. They will continue to set as they cool. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and helps maintain their soft texture.

For the Creamy Salted Caramel Cream Cheese Frosting:

This frosting is the crown jewel of our cookies, marrying the tang of cream cheese with the richness of salted caramel.

• **Beat Cream Cheese and Butter:** In the bowl of your stand mixer, beat the softened cream cheese and softened unsalted butter on medium speed for at least 2 minutes until the mixture is incredibly smooth and creamy. Scrape down the sides and bottom of the bowl thoroughly with a spatula, then beat for another 2 minutes. This ensures a lump-free frosting.
• **Gradually Add Sweetness and Flavor:** With the mixer on low speed, gradually add the powdered sugar, one cup at a time, until fully incorporated. Once combined, pour in the *cooled* homemade salted caramel sauce, vanilla extract, and a pinch of salt.
• **Whip Until Fluffy:** Increase the mixer speed to medium-high and beat for 3-5 minutes until the frosting is light, airy, and wonderfully fluffy. This step incorporates air, giving the frosting its desired texture.

Assembly:

The final touch that brings all the delightful components together for a truly stunning and delicious cookie.

• **Frost Your Cookies:** Ensure the pumpkin cookies are completely cooled before frosting. Using an offset spatula or a piping bag, generously spread or pipe the luscious salted caramel cream cheese frosting on top of each cookie.
• **Add the Caramel Swirl:** Take some of your remaining cooled homemade salted caramel sauce and, using the tip of an offset spatula or a small spoon, swirl a bit of it artfully on top of the cream cheese frosting. This creates a beautiful visual and adds an extra burst of gooey caramel flavor.
• **Serve and Store:** These cookies are best enjoyed at room temperature or slightly chilled from the fridge. Store them in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to 7 days for optimal freshness and texture.

Expert Tips and Tricks for Perfect Pumpkin Caramel Cookies

Achieving baking perfection often comes down to a few key insights. Here are some helpful tips to ensure your pumpkin caramel cookies are the best they can be:

• **The Importance of Room Temperature Ingredients:** For the creamiest frosting and perfectly incorporated cookie dough, ensure your cream cheese, butter (for frosting), and egg are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous mixture free of lumps. Cold ingredients can result in a lumpy frosting and a dough that doesn’t mix evenly.
• **Achieving the Perfect Cookie Texture:** If you prefer a slightly thicker, chewier cookie rather than a very flat one, consider chilling your cookie dough for 20-30 minutes before baking. This helps solidify the butter, preventing the cookies from spreading too much in the oven.
• **Consistency with a Large Cookie Scoop:** Using a large cookie scoop (around 3 tablespoons) is invaluable for creating uniformly sized cookies. Consistent size means consistent baking times, so all your cookies will be perfectly cooked through without some being under or over-baked.
• **Dealing with Sticky Dough:** Pumpkin puree adds a lot of moisture, which can make the cookie dough a bit sticky. If you find it challenging to handle, lightly spray your hands with cooking spray before rolling the dough balls. This trick makes the process much easier and cleaner.
• **Avoid the Pitfall of Overmixing:** Overmixing flour in dough develops gluten, which can lead to tough, dense cookies. Mix the dry ingredients into the wet ingredients only until they are *just* combined and no dry streaks of flour remain. A few lumps are better than an overmixed batter.
• **Warming Heavy Cream for Caramel:** When adding heavy cream to hot caramel, it’s beneficial to warm the cream slightly beforehand (e.g., in the microwave for a minute). This reduces the temperature shock and minimizes the risk of the caramel seizing up.
• **Caramel Crystallization Prevention:** The key to smooth caramel is to avoid stirring the sugar mixture once it boils. If you see sugar crystals forming on the sides of the pan, you can gently brush them down with a wet pastry brush.

Recommended Tools for Effortless Baking

Having the right equipment can make a world of difference in your baking experience. These tools will help you create these pumpkin caramel cookies with ease and precision:

• **Stand Mixer:** An absolute game-changer for creaming butter and sugar and whipping the frosting to perfect fluffy consistency without tiring your arms.
• **Large Mixing Bowls:** Essential for combining ingredients without spills and for separating wet and dry ingredients.
• **Parchment Paper:** Your best friend for non-stick baking, ensuring cookies lift off easily and making cleanup a breeze.
• **Large Cookie Scoop:** For uniform cookie sizes, leading to even baking and a professional look.
• **Offset Spatula:** Ideal for smoothly spreading frosting and creating elegant swirls with the caramel topping.
• **Small, Heavy-Bottomed Saucepan:** Crucial for making homemade caramel sauce, as it distributes heat evenly and prevents burning.
• **Wire Rack (Cooling Rack):** Allows air circulation around the cookies, ensuring they cool evenly and preventing soggy bottoms.
• **Cookie Sheets (Baking Trays):** Sturdy, reliable baking surfaces that conduct heat efficiently for consistent baking results.
• **Measuring Cups and Spoons:** Essential for accurate ingredient measurement, which is key to successful baking.
• **Whisk:** For combining dry ingredients and whisking cream into caramel.

Frequently Asked Questions About Pumpkin Caramel Cookies

Here are answers to some common questions that arise when making and storing these delicious pumpkin caramel cookies:

• **How do I prevent crystallization in my homemade caramel?** The most important rule is to avoid stirring the sugar mixture once it begins to boil. You can also add a small amount of corn syrup, as this recipe does, which helps inhibit crystal formation. If crystals appear on the sides of the pan, brush them down gently with a wet pastry brush.
• **Can I substitute heavy cream in the caramel sauce?** While heavy cream provides the richest, thickest caramel, you can use half-and-half as a substitute. Be aware that the resulting caramel sauce may be slightly thinner and less rich. Milk or lighter creams are not recommended as they can curdle.
• **Why does my cookie dough seem sticky?** Pumpkin puree naturally contains a lot of moisture, making pumpkin cookie dough generally stickier than other cookie doughs. This is normal! Chilling the dough for 20-30 minutes can help firm it up, making it easier to handle. Using a lightly oiled cookie scoop or hands sprayed with cooking spray also works wonders.
• **Can I make these cookies smaller?** Absolutely! For smaller cookies, use a smaller cookie scoop (e.g., 1-1.5 tablespoons). Remember to adjust the baking time accordingly; smaller cookies will bake faster, likely taking 8-10 minutes. Keep an eye on them to prevent overbaking.
• **What if I don’t have pumpkin pie spice?** No problem! You can easily make your own pumpkin pie spice blend. A common substitute ratio is: 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon ground cloves.
• **Can I use canned pumpkin instead of fresh?** Yes, canned pumpkin puree is perfectly suitable and often more convenient. Just ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which is pre-spiced and sweetened.
• **Can I prepare the caramel sauce ahead of time?** Yes, the homemade caramel sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. Reheat gently in the microwave or a saucepan over low heat, stirring until it’s a pourable consistency.

Storing and Freezing Instructions for Maximum Freshness

To ensure your pumpkin caramel cookies remain fresh and delicious for as long as possible, follow these simple storage guidelines:

Store these delightful pumpkin caramel cookies in an airtight container at room temperature for up to 3-4 days. For extended freshness, especially due to the cream cheese frosting, refrigerate them for up to 7 days. For optimal taste and texture, many find these cookies are best enjoyed chilled straight from the fridge!

If you wish to freeze the cookies, you have a couple of options:

• **Freezing Frosted Cookies:** Place the frosted cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 1 month. Thaw in the refrigerator overnight or at room temperature for a few hours.
• **Freezing Unfrosted Cookies:** You can bake the cookies, let them cool completely, then freeze them in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting.
• **Freezing Cookie Dough:** You can also freeze the raw cookie dough balls. Scoop the dough onto a parchment-lined baking sheet and freeze until firm. Then, transfer to a freezer-safe bag. When ready to bake, place frozen dough balls on a baking sheet and bake for a few extra minutes (usually 2-4 minutes longer) than the recipe specifies.

If you loved these **Pumpkin Caramel Cookies**, don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

**FOR MORE CARAMEL RECIPES, HERE ARE SOME OF MY FAVORITES!**

• Caramel Gooey Butter Cake With Caramel Sauce
• Delicious Salted Caramel Biscoff Cake Recipe
• Fall’s Best Caramel Apple Cake

Recipe

Pumpkin Caramel Cookies

Molly Murphy

These Pumpkin Caramel Cookies feature a soft, cakey pumpkin spice cookie base, lavishly topped with a creamy salted caramel buttercream, and finished with a homemade salted caramel swirl. A perfect fall treat that combines comforting pumpkin flavors with decadent caramel.

5 from 2 votes

Print Recipe
Pin Recipe

Course Dessert

Cuisine American

Servings 15 cookies

Ingredients

 

 

For the Caramel Sauce (Do First):

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 1 tablespoon unsalted butter added to the caramel at the end

For the Cookies

• ½ cup unsalted butter cold and cubed
• 1 cup pumpkin puree
• 1 cup brown sugar packed
• 1 egg at room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour spooned and leveled
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• ¾ teaspoon cinnamon
• ¾ teaspoon salt

For the Cream Cheese Frosting

• 4 ounces cream cheese softened
• ½ cup unsalted butter softened
• 1 teaspoon pure vanilla extract
• 3 cups powdered sugar
• Pinch of salt
• ½ cup salted caramel recipe above

Instructions

 

For the Caramel Sauce:

• In a medium saucepan, stir together the water, sugar, and corn syrup.
• Heat over medium until it begins to boil. Once boiling, do not stir to avoid crystallization.
• Continue boiling until the mixture turns golden brown. Be cautious as it can burn quickly.
• Meanwhile, microwave the heavy cream for 1 minute to warm it.
• Once the caramel reaches a golden color, remove from heat and slowly add the warm cream while whisking constantly.
• Stir in the vanilla extract, salt, and butter until fully combined.
• Transfer the caramel to a bowl and let it cool completely before using.

For the Cookies:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the cold, cubed butter and brown sugar on medium-high speed until light and fluffy (about 2-3 minutes). Add the pumpkin puree and mix until just combined.
• Add the egg and vanilla extract, and beat until smooth (about 30 seconds).
• In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
• Use a large cookie scoop (about 3 tablespoons) to portion out 12-14 cookie dough balls and place them on the prepared baking sheet, spaced apart.
• Lightly spray the tops of the cookie dough balls with cooking spray and flatten slightly to about ½ inch thickness.
• Bake for 15-16 minutes, or until the edges are set and the centers appear soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

• In the bowl of a stand mixer with the paddle attachment, beat the softened cream cheese and softened butter on medium speed for about 2 minutes until creamy and smooth.
• Scrape down the sides and bottom of the bowl, then beat for another 2 minutes to ensure no lumps.
• With the mixer on low speed, gradually add the powdered sugar. Once combined, add the cooled caramel sauce (½ cup), vanilla extract, and a pinch of salt.
• Increase mixer speed to medium-high and beat for 3-5 minutes until the frosting is smooth, light, and wonderfully fluffy.
• **Assembly:**
• Once the cookies are completely cooled, spread or pipe the cream cheese frosting generously onto each cookie.
• Use the tip of an offset spatula or a small spoon to swirl some of the remaining cooled salted caramel (from the original batch) on top of the cream cheese frosting for a beautiful finish and extra caramel flavor.
• Serve at room temperature or chilled. These cookies can be stored in an airtight container at room temperature for up to 3-4 days or refrigerated for up to 7 days.
• **Note:** These cookies are truly delicious when enjoyed chilled from the fridge!

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