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To make the best salted caramel pumpkin cookies, you need a few simple ingredients. Each one adds great flavor and texture. Here’s what you will need: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup salted caramel sauce (store-bought or homemade) - Sea salt flakes for topping Each ingredient plays a key role in creating a rich, warm flavor. The pumpkin puree brings moisture and a nice sweetness. The butter gives the cookies a tender crumb. Brown sugar adds depth, while granulated sugar helps them spread just right. Eggs act as a binder, and vanilla gives a warm aroma. The flour and leavening agents work together for a perfect rise. Spices like cinnamon, ginger, and nutmeg create that cozy fall vibe. Salt enhances all these flavors. Finally, the salted caramel sauce provides that dreamy finish, while sea salt flakes add a little crunch. Now you are ready to gather these ingredients and start baking. Enjoy the process and the delicious smells that will fill your kitchen! 1. Preheat the oven Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step is key for even baking. 2. Creaming the butter and sugars In a large bowl, mix the softened butter with brown sugar and granulated sugar. Beat for 2-3 minutes until it becomes light and fluffy. This step adds air, which makes the cookies soft. 3. Mixing in wet ingredients Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Mix until everything is well combined. The pumpkin will give your cookies moisture and flavor. 4. Combining dry ingredients In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt. This mix will help the cookies rise and adds warmth. 5. Folding in salted caramel sauce Gently fold the salted caramel sauce into the wet mixture. Make sure it is evenly mixed in. This is where the magic happens, adding a rich flavor to each bite. 6. Shaping and placing on baking sheet Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, about 2 inches apart. Spacing is important for even baking. 7. Baking time and cooling process Bake the cookies for 10-12 minutes. The edges should be golden, while the centers may look a bit soft. Let them cool on the baking sheet for about 5 minutes before moving them to a wire rack. This helps them hold their shape while cooling. Enjoy the sweet and salty burst of flavor with each bite of these dreamy cookies! - Achieving the right texture: Start with softened butter. Cream it well with the sugars. This helps create a light, fluffy mix. Use the right amount of flour; too much makes cookies dry. The dough should be soft but not sticky. - Substituting ingredients: You can swap unsalted butter for coconut oil. If you prefer a lighter cookie, use half the brown sugar and add a bit more granulated sugar. For a richer flavor, mix in some chocolate chips or nuts. - Ensuring proper mixing techniques: Mix the wet ingredients well before adding dry ones. This helps blend flavors. When adding dry ingredients, stir gently. Overmixing can lead to tough cookies. You want to keep it light and airy. - Overmixing the dough: This can make your cookies tough. Mix just until you see no dry flour. It’s okay if the dough looks a bit lumpy. Remember, less is more. - Not measuring ingredients accurately: Use measuring cups and spoons for precision. Too much flour can dry out the cookies. Always level off dry ingredients. For liquids, use clear measuring cups to see the amount. Accurate measurements ensure delicious cookies every time. {{image_2}} You can make these cookies your own by adding nuts or chocolate chips. Nuts like pecans or walnuts add a nice crunch. Chocolate chips bring rich sweetness. Both options enhance the cookie's texture and flavor. You can also try different spices. For example, add cloves or allspice for extra warmth. You could even swap cinnamon for pumpkin pie spice. Each spice brings its own character to the cookies. If you're looking for gluten-free options, use almond flour or a gluten-free blend. These alternatives keep the cookies soft and delicious. Just make sure to check your baking powder, as some contain gluten. For vegan alternatives, replace the egg with a flaxseed meal mix. Use coconut oil instead of butter for a rich flavor. Also, make sure your caramel sauce is vegan. These swaps keep the cookies tasty and suitable for everyone. You can store your salted caramel pumpkin cookies at room temperature. Place them in an airtight container. This keeps them soft and fresh. If you want to keep them longer, you can refrigerate them. Just make sure to seal them well to prevent drying out. For even longer storage, consider freezing the cookies. Wrap them tightly in plastic wrap, then place them in a freezer bag. This helps lock in their flavor and texture. These cookies are best for about one week when stored at room temperature. In the fridge, they can last up to two weeks. If you freeze them, they can stay good for about three months. Just remember to let them thaw before enjoying. The flavors will still shine through, making them a perfect treat anytime! To make your cookies softer, use room-temperature butter. Cream it well with sugars. Add an extra egg yolk for moisture. Bake for a shorter time. Do not overbake! Check them at 10 minutes. They should look slightly underbaked. They'll firm up as they cool. Yes, you can use fresh pumpkin! Just cook and mash it first. Make sure it is smooth and not too watery. Drain extra liquid if needed. Canned pumpkin is often easier. It saves time and ensures proper texture. You can use regular caramel sauce if you want. Add a pinch of sea salt to mimic the flavor. For a healthier option, try maple syrup. It won't be as rich, but it adds sweetness. You can also make a quick homemade version with sugar and cream. This blog post covered how to make delicious pumpkin cookies. We talked about key ingredients like pumpkin puree and salted caramel. You learned step-by-step instructions for mixing and baking. I shared tips for perfecting texture and common mistakes to avoid. You also discovered cool flavor variations and storage tips. Remember, baking is all about having fun. Enjoy experimenting and make these cookies your own!

Salted Caramel Pumpkin Cookies

Indulge in the ultimate fall treat with these delicious salted caramel pumpkin cookies! Combining the rich flavors of pumpkin and warm spices, each bite is perfectly complemented by a drizzle of salted caramel. Easy to make and perfect for gatherings or cozy nights in, this recipe is sure to impress. Click through to discover how to bake these delectable cookies and fill your home with the sweet aroma of fall!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup salted caramel sauce (store-bought or homemade)

Sea salt flakes for topping

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

      Add the pumpkin puree, egg, and vanilla extract to the mixture, and mix until fully combined.

        In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined.

            Fold in the salted caramel sauce, ensuring it is evenly distributed throughout the cookie dough.

              Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 10-12 minutes, or until the edges are golden. The centers may look slightly underbaked; they will continue to firm up as they cool.

                  Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    Drizzle additional salted caramel sauce on top of the cooled cookies and sprinkle lightly with sea salt flakes for an extra burst of flavor.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies