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0 from 12 votes

Pumpkin Cookie Cups with Salted Caramel Filling

Delicious little pumpkin cookies are baked into mini cookie cups and filled with an easy homemade salted caramel sauce for a melt in your mouth fall dessert recipe!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 48 cookie cups
Calories: 93 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Cookie Cups
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¾ cup butter melted
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • ½ cup pumpkin puree
Salted Caramel Filling
  • ½ cup granulated sugar
  • 3 tbsp butter
  • ¼ cup heavy cream
  • ½ tsp sea salt

Instructions

Pumpkin Spice Cookie Cups
    Cup of Yum
  1. Preheat oven to 350°F.
  2. In a small bowl, combine the flour, salt, baking powder, cinnamon, ginger, nutmeg and ground cloves.
  3. In a large bowl, combine the butter, brown sugar, granulated sugar and vanilla, add the egg and egg yolk and combine, then add the pumpkin puree and combine.
  4. Add the dry ingredients to the wet ingredients and mix well.
  5. Grease two 24 cup mini muffin tins with cooking spray.
  6. Fill the cups ¾ full with cookie dough, bake 15-18 minutes.
  7. After removing the cookie cups from the oven, use the end of a mixing spoon or spatula to make an indentation in the middle of the cookie cups.
  8. Let cool for 5 minutes, move to a cooling rack and let cool completely.
Salted Caramel Filling
  1. To make the filling, heat the granulated sugar in a small saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid.
  2. Once the sugar is completely melted, stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  3. Slowly, drizzle in the heavy cream while stirring constantly.
  4. Allow the mixture to boil for 1 minute.
  5. Remove from the heat and stir in the salt.
  6. Drizzle the salted caramel into each pumpkin cookie cup and allow to cool before serving.

Notes

  • I used a plastic squeeze bottle to easily fill the pumpkin cookie cups with the salted caramel filling.

Nutrition Information

Calories 93kcal (5%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Cholesterol 19mg (6%) Sodium 84mg (4%) Potassium 24mg (1%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 536mg (11%) Vitamin C 1mg (1%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 48cookie cups

Amount Per Serving

Calories 93

% Daily Value*

Calories 93kcal 5%
Carbohydrates 13g 4%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 84mg 4%
Potassium 24mg 1%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 536mg 11%
Vitamin C 1mg 1%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.