Description
Pillowy spiced pumpkin cookies with a gooey caramel drizzle—warm, cozy, and so autumnal!
Ingredients
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1 ¾ cups all-purpose flour
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½ tsp baking soda
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½ tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup pumpkin puree (not pumpkin pie filling)
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1 cup granulated sugar
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½ cup packed brown sugar
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1 tsp vanilla extract
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1 large egg
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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:
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Flour
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Baking soda
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Cinnamon
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Nutmeg
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Ginger
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Salt
Set aside.
3. Mix the Wet Ingredients
In a large bowl, cream together:
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Softened butter
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Pumpkin puree
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Granulated sugar
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Brown sugar
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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
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Drop rounded spoonfuls (about 1 tablespoon each) onto the prepared baking sheet
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Leave 2 inches of space between cookies
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Bake for 12–15 minutes, until edges are set and bottoms are lightly golden
7. Cool and Drizzle
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Let cookies cool on the baking sheet for 5 minutes
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Transfer to a wire rack to cool completely
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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