Indulge in the ultimate fall treat with these Salted Caramel Pumpkin Cookies! Soft, cake-like pumpkin cookies are topped with a velvety caramel frosting, a dollop of gooey caramel, and a hint of flaky sea salt for the most irresistible sweet-and-salty balance.
Ingredients
Pumpkin Cookies
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
Caramel Frosting & Topping
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup thick caramel sauce (plus extra for topping)
- 1 tsp vanilla extract
- Flaky sea salt (for sprinkling)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Wet Ingredients: Beat in the pumpkin purée, egg, and vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10 to 12 minutes until set. Let cool completely.
- Make the Frosting: Beat the softened butter, powdered sugar, caramel sauce, and vanilla extract together until smooth and creamy.
- Decorate and Serve: Pipe or spread the caramel frosting onto each cooled cookie. Top with a small dollop of extra caramel and a generous sprinkle of flaky sea salt!