Caramel Pumpkin Cookies
User Reviews
5
Caramel Pumpkin Cookies
Description
This recipe for Caramel Pumpkin Cookies uses pumpkin puree mixed with both light brown and granulated sugars, producing a dough that creates a moist and flavorful cookie. The dry ingredients include all-purpose flour, baking soda, and kosher salt, offering structure and leavening. The dough is folded gently with toffee and caramel bits, which add bursts of sweetness and chewy texture within the cookie.
Cookies are scooped into one-inch balls and spaced apart to allow for spreading and even baking at 350°F for 10 to 12 minutes, until edges begin to brown lightly. Cooling on the baking sheet before transferring ensures they firm up slightly without becoming dry.
These cookies work well as a sweet treat during fall or anytime pumpkin flavor is desired. The pumpkin adds moisture and subtle earthiness, while the toffee and caramel bits provide a contrasting sweetness. They can be enjoyed on their own or with tea or coffee.
Ingredients
- 1 cup butter softened to room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup Toffee bits
- 1/2 cup caramel bits
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper. Set aside.
MIX DRY INGREDIENTS
- In a mixing bowl, add flour, baking soda, and salt and stir until combined well.
MIX WET INGREDIENTS
- To a large mixing bowl, add butter, brown sugar, and granulated sugar. Beat until combined.
- Add pumpkin and vanilla and mix.
ADD FLOUR MIXTURE
- Add half of flour mixture, beating until combined. Add remaining flour mixture and beat until just combined and no flour streaks remove.
FOLD IN TOFFEE/CARAMEL
- Use a rubber spatula to gently fold/stir in toffee and caramel bits.
SCOOP AND BAKE
- Scoop dough and roll into approximately 1" balls, and place about 2" apart on prepared baking sheet.
- Bake for 10-12 minutes, until cookies are just starting to brown at the edges.
COOL
- Remove from the oven and let cool on the cookie sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30-
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 157mg | 7% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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