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Caramel Drizzled Pumpkin Cookies
Emily

Caramel Drizzled Pumpkin Cookies

Soft, spiced pumpkin cookies with a buttery caramel drizzle — a cozy fall treat that melts in your mouth! Perfect for holidays, bake sales, or afternoon tea.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall Baking
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 cup caramel sauce (store-bought or homemade)

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat butter, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
  4. Add the egg and mix until fully incorporated.
  5. Gradually stir in the dry ingredients until just combined. Do not overmix.
  6. Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
  7. Bake for 12–15 minutes or until edges are lightly golden and cookies are set.
  8. Let cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
  9. Drizzle with caramel sauce once cooled. Gently heat the caramel sauce if needed for easier drizzling. Enjoy!

Notes

Chill the dough for 15 minutes for thicker cookies. Add a pinch of cloves for deeper spice flavor. For extra indulgence, drizzle with salted caramel and a sprinkle of flaky sea salt once cooled.