Salted Caramel Pumpkin Cookies

$- 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 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup salted caramel sauce (store-bought or homemade) - Sea salt flakes for topping When selecting ingredients for salted caramel pumpkin cookies, quality matters. Choose a rich pumpkin puree for the best flavor. You can use fresh pumpkin, but canned puree saves time. Look for unsalted butter that is soft but not melted. This helps in mixing. Brown sugar adds moisture and flavor. Use packed brown sugar for the best results. For granulated sugar, pick a fine brand. The egg should be large and fresh. For spices, use fresh ground cinnamon, ginger, and nutmeg for more depth. If you have dietary restrictions, here are some swaps: - Use coconut oil instead of butter for a dairy-free option. - Substitute a flax egg for the large egg to make it vegan. - Swap all-purpose flour with a gluten-free blend. These choices keep your cookies delicious while meeting your needs! 1. Preheat Oven: Set your oven to 350°F (175°C). This step warms up the oven for even baking. Line a baking sheet with parchment paper. This helps the cookies not to stick. 2. Mix Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until smooth and fluffy. Add the pumpkin puree, egg, and vanilla extract. Stir until well combined. 3. Combine Dry Ingredients: In another bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. This helps evenly distribute the leavening agents and spices. 4. Combine Mixtures: Gradually add the dry mix to your wet mix. Stir gently until just combined. Avoid overmixing; this keeps your cookies soft. 5. Add Caramel: Gently fold in the salted caramel sauce. Save some for drizzling later. 6. Scoop Cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheet. Leave space between each cookie. 7. Bake: Bake for 12-15 minutes. The edges should turn golden, and the centers should look set. 1. Cool Cookies: After baking, take the cookies out. Let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. 2. Drizzle Caramel: Once your cookies cool, drizzle the reserved salted caramel on top. To drizzle effectively, use a spoon or a squeeze bottle. Start from one side and move to the other in a zigzag pattern. 3. Perfect Drizzle Tips: For a great drizzle, make sure the caramel is warm. This makes it easier to pour. You can also sprinkle sea salt flakes lightly on top for extra flavor. To get soft and chewy cookies, follow these tips: - Use room temperature butter. It helps create a fluffy texture. - Do not overmix the dough. Mix until just combined for best results. - Bake cookies until edges are golden but centers look slightly soft. To ensure your oven bakes evenly: - Use an oven thermometer to check the temperature. - Rotate baking sheets halfway through cooking for even baking. If you want to save cookie dough for later: - Scoop dough into balls and freeze them on a tray. - Once frozen, place balls in a zip-top bag. - You can bake them straight from the freezer; just add a minute or two to the bake time. To add extra depth to your cookies, consider these spices: - A pinch of ground cloves can enhance the warm flavors. - Substitute some cinnamon with allspice for a twist. If you love chocolate, you can mix in: - 1 cup of chocolate chips for rich flavor. - Chopped nuts like pecans or walnuts for crunch. To customize the salted caramel sauce: - Try adding a bit of vanilla or bourbon for a richer taste. - Use a touch of sea salt in the sauce for an extra kick. {{image_2}} You can easily swap pumpkin for other ingredients. Try using applesauce for a fruity twist. For a spicier taste, gingerbread works well too. You can also use sweet potato puree for a different flavor profile. If you want gluten-free cookies, use a gluten-free flour blend. For vegan cookies, replace the egg with a flax egg and use vegan butter. These swaps keep your cookies tasty and friendly for all diets. Plate your cookies on a colorful platter for a fun touch. You can arrange them in a stack with a drizzle of caramel on top. This makes them look extra special for gatherings. For gifts, place cookies in a clear bag tied with a ribbon. This way, they look lovely and are easy to share. You can also use a decorative tin for a charming presentation. Pair your cookies with warm apple cider or a cup of coffee. The flavors mix well and make a perfect treat. Consider serving them with a scoop of vanilla ice cream for a delicious dessert. To keep your cookies fresh, store them in an airtight container. This keeps moisture in and prevents them from drying out. If you stack your cookies, place parchment paper between layers to avoid sticking. At room temperature, these cookies stay fresh for about five days. For longer storage, you can freeze them. Just wrap each cookie in plastic wrap and place them in a freezer bag. They will last up to three months in the freezer. When you want to enjoy them, simply remove the cookies and let them thaw at room temperature. If your cookies become stale, don’t worry! You can revive them easily. For a quick fix, use the microwave. Heat one cookie for about 10 seconds. Check if it's warm enough. If not, heat it for a few more seconds. This softens the cookie back to its chewy state. For a crispier texture, use the oven. Preheat it to 300°F (150°C) and place the cookies on a baking sheet. Warm them for about 5-7 minutes. This will bring back their fresh-baked taste. What is the best way to prevent cookies from spreading? To stop cookies from spreading, chill your dough for at least 30 minutes. This helps the fat firm up. Also, make sure your baking sheet is cool before adding the dough. Using parchment paper can help too. Can I use store-bought caramel sauce instead of homemade? Yes, you can use store-bought caramel sauce. Just make sure it is salted caramel for the best flavor. It saves time and still tastes great in the cookies. How do I know when the cookies are done baking? Cookies are done when the edges turn golden brown and the centers look set. They may seem soft, but they will firm up as they cool. Keep an eye on them during the last few minutes. What to do if cookies are too dry or crumbly? If your cookies are dry, try adding a bit more pumpkin puree or butter next time. This will add moisture and richness. Make sure not to overmix the dough, as this can also cause dryness. Adjusting sweetness levels in the cookie recipe If you want less sweetness, reduce the brown sugar or granulated sugar slightly. You can also use less caramel sauce. Taste the dough before baking to find the right balance for you. Tips for achieving the perfect texture in baked cookies To get soft and chewy cookies, do not overbake them. Take them out when they still seem a bit underbaked. Let them cool on the baking sheet for a few minutes before moving them to a wire rack. This helps keep them soft. This blog post covers everything you need to make amazing cookies. We discussed the right ingredients, cooking steps, and cooling tips to get the best flavor. I shared tricks for soft cookies and fun variations. You also learned how to store and heat cookies to keep them fresh. Remember, baking is about creativity and enjoying the process. Don’t be afraid to try new flavors and ideas. With these tips, your cookie-making skills will shine! Enjoy baking and sharing your delicious treats!$

Indulge in the sweet and savory flavors of these Salted Caramel Pumpkin Cookies! Perfectly moist with a hint of spices, these cookies are a delightful fall treat everyone will love. Made with pumpkin puree and drizzled with rich salted caramel, they're great for gatherings or cozy nights in. Ready in just 30 minutes, discover how to make these scrumptious cookies and bring warmth to your kitchen! Click through for the full recipe and baking tips!

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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 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon salt

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

Sea salt flakes for topping

Instructions

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

Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.

Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Add Caramel: Gently fold in the salted caramel sauce, reserving a little for drizzling on top of the cookies later.

Scoop Cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.

Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers appear set.

Cool Cookies: Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Final Touch: Once cooled, drizzle the reserved salted caramel on top of the cookies and sprinkle lightly with sea salt flakes.

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