Caramel Drizzled Pumpkin Cookies

WANT TO SAVE THIS RECIPE?

Looking for the perfect fall dessert? These Soft Pumpkin Cookies with Caramel Drizzle are the answer. Packed with warming spices like cinnamon, nutmeg, and ginger, and finished with a sweet caramel drizzle, these cookies are chewy, moist, and bursting with autumn flavor. Whether you’re baking for a Thanksgiving dessert table, holiday party, or cozy weekend treat, this recipe delivers both comfort and crowd appeal.

Why You’ll Love This Recipe:

• Made with real pumpkin puree—no cake mix shortcuts

• Enhanced with fall spices like cinnamon, nutmeg, and ginger

• Finished with a caramel drizzle for extra sweetness

• Kid-approved, freezer-friendly, and perfect for gift-giving

Ingredients Breakdown

Dry Ingredients

• 1¾ cups all-purpose flour – The structure and base of the cookie dough.

• ½ tsp baking soda – Provides light lift and softness.

• ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground ginger – These warm spices give the cookies their classic pumpkin spice flavor.

• ¼ tsp salt – Enhances and balances the sweetness.

Wet Ingredients

• ½ cup unsalted butter (softened) – Adds richness and a tender crumb.

• 1 cup pumpkin puree – Moistens the cookies and gives a mild pumpkin flavor.

• 1 tsp vanilla extract – Rounds out the sweetness and aroma.

• 1 egg – Binds everything together.

Sweeteners

• 1 cup granulated sugar

• ½ cup packed brown sugar – Adds depth and a touch of molasses flavor.

Finishing Touch

• ½ cup caramel sauce (store-bought or homemade) – Drizzled over cooled cookies for a sweet, buttery finish.

Tips and Tricks:

• Use canned pure pumpkin, not pumpkin pie mix

• Chill the dough for 15 minutes if it’s too soft to scoop

• Add flaky sea salt on top of caramel for a sweet-and-salty combo

• Use homemade caramel for elevated flavor, or quality store-bought

Variations and Customizations:

• Add chocolate chips or white chocolate chips for a twist

• Make sandwich cookies by spreading cream cheese frosting between two cookies

• Add chopped pecans to the dough for extra crunch

• Make them gluten-free using 1:1 gluten-free flour substitute

Pairing Suggestions:

• Hot spiced chai tea or pumpkin latte

• Vanilla ice cream for a warm-and-cold dessert combo

• Cinnamon whipped cream on the side

Storage Instructions:

• Room temperature: Store in an airtight container for up to 4 days

• Refrigerate: Lasts up to 1 week

• Freeze: Freeze unfrosted cookies for up to 3 months in freezer-safe bags

Popular Questions:

Can I use homemade pumpkin puree?

Yes! Just make sure it’s well-drained to avoid excess moisture in the dough.

Do I need to refrigerate the dough?

Not required, but chilling helps cookies hold their shape better while baking.

Can I double the recipe?

Absolutely! These cookies are great for batch baking and sharing.

Caramel Drizzled Pumpkin Cookies

---

• Author: easysweetmeal
• Total Time: 30 minutes
• Yield: 24 cookies 1x

Print Recipe

Pin Recipe

Description

Pillowy spiced pumpkin cookies with a gooey caramel drizzle—warm, cozy, and so autumnal!

Advertisements

---

Ingredients

Scale 1x2x3x

• 1 ¾ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground ginger

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup pumpkin puree (not pumpkin pie filling)

• 1 cup granulated sugar

• ½ cup packed brown sugar

• 1 tsp vanilla extract

• 1 large egg

• ½ cup caramel sauce (for drizzling)

---

Instructions

1. Preheat and Prepare

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Combine Dry Ingredients

In a medium bowl, whisk together:

Advertisements

• Flour

• Baking soda

• Cinnamon

• Nutmeg

• Ginger

• Salt
  Set aside.

3. Mix the Wet Ingredients

In a large bowl, cream together:

• Softened butter

• Pumpkin puree

• Granulated sugar

• Brown sugar

• Vanilla extract
  Beat until the mixture is smooth and creamy.

4. Add the Egg

Mix in the egg until fully incorporated.

5. Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.

6. Scoop and Bake

• Drop rounded spoonfuls (about 1 tablespoon each) onto the prepared baking sheet

• Leave 2 inches of space between cookies

• Bake for 12–15 minutes, until edges are set and bottoms are lightly golden

7. Cool and Drizzle

• Let cookies cool on the baking sheet for 5 minutes

• Transfer to a wire rack to cool completely

• Warm caramel sauce slightly if needed and drizzle over cooled cookies

Notes

For a richer caramel drizzle, add a dash of heavy cream and sea salt to store-bought caramel while warming. If gifting these cookies, drizzle caramel just before packaging to avoid sticking.

• Prep Time: 15 minutes
• Cook Time: 12–15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

WANT TO SAVE THIS RECIPE?