Pumpkin Caramel Cookies Recipe
Delight in these soft and chewy Pumpkin Caramel Cookies, featuring a spiced pumpkin base complemented by sweet caramel bits. Perfect for autumn or any time you crave a seasonal treat, these cookies combine warm flavors with a tender texture baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup pumpkin purée
- 2 ½ cups all-purpose flour
- 1 cup caramel bits
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. Add the pumpkin purée and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to form the cookie dough.
- Add Caramel Bits: Fold the caramel bits evenly into the dough, ensuring they are well distributed without overmixing.
- Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a baking tray lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until they are set and lightly golden around the edges. The centers should remain soft.
- Cool and Serve: Remove the tray from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Ensure the pumpkin purée is pure pumpkin, not pumpkin pie filling, for best results.
- Caramel bits can be substituted with butterscotch or white chocolate chips based on preference.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Adjust spice amounts to taste for a milder or more intense pumpkin spice flavor.
Keywords: Pumpkin cookies, caramel cookies, autumn dessert, fall baking, soft cookies, seasonal dessert
Find it online: https://cookwithyana.com/pumpkin-caramel-cookies-recipe/
