Caramel Drizzled Pumpkin Cookies
Delightful soft and chewy cookies blended with fall flavors, topped with rich caramel.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup pumpkin puree Canned pumpkin works perfectly.
- 1/2 cup brown sugar, packed
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup caramel sauce Store-bought or homemade
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, beat the softened butter, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
- Add the egg to the mixture and beat until fully incorporated.
- Gradually add the dry ingredients and mix until just combined.
Baking
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Once the cookies are fully cooled, drizzle the caramel sauce over each cookie.
Notes
Store in an airtight container at room temperature for 3-5 days. Freeze for longer storage, separating with parchment paper.