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.