Pumpkin Caramel Cookies with Cream Cheese Frosting

Pumpkin caramel cookies are the ultimate fall season treat - soft pumpkin cookies topped with cinnamon cream cheese frosting, gooey caramel sauce, and a crunchy streusel. Basically, all the best flavors of pumpkin season in one cookie.

I've made a lot of pumpkin recipes over the years, but these pumpkin caramel cookies instantly became a new favorite. They take everything people love about pumpkin spice cookies - the warm cinnamon flavors, the soft texture, the cozy fall season vibes - and then go a step further with caramel and streusel. The caramel drizzle adds gooey sweetness, while the crunchy topping gives just the right amount of texture. These are the kind of delicious pumpkin cookies you'll want to bake on repeat during pumpkin season, whether you're making them for family, sharing them at a fall gathering, or just treating yourself to the best pumpkin cookie recipe at home.

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Why You'll Love These Pumpkin Caramel Cookies

• Soft, chewy pumpkin cookies that stay moist at room temperature.
• Topped with gooey caramel sauce and a crunchy cinnamon streusel.
• A bakery-style cookie that's easy to make at home with simple ingredients.
• Perfect cookies for fall gatherings, pumpkin spice season, or just because.
• Can be made as jumbo cookies or smaller cookies depending on your scoop size.

Ingredients

Here's a full list of ingredients you'll need - all pantry staples you can find at grocery stores:

• Pumpkin puree - Use plain puree, not pumpkin pie mix, for the best pumpkin flavor.
• Unsalted butter - Cold and cubed for the cookie dough; softened for the frosting.
• Brown sugar & granulated sugar - A mix gives the cookies the perfect soft cookie texture and caramelized flavor.
• Egg yolk + whole egg - Helps bind the cookie dough balls and adds richness.
• Vanilla extract - Balances the cinnamon flavors and pumpkin pie spice.
• All-purpose flour - The base of the cookies; measure carefully for best results.
• Pumpkin pie spice & cinnamon - Classic fall spice blend for cozy pumpkin spice cookies.
• Baking powder & salt - The leavening and balance for perfect cookies.
• Powdered sugar & pinch of salt - For the cream cheese frosting.
• Heavy cream - Key to making homemade caramel sauce rich and smooth.
• Caramel sauce - Store-bought works, but homemade caramel is worth it.

Pumpkin Caramel Cookies: Step-By-Step Instructions

Make the Caramel Sauce

• In a small saucepan, combine sugar, water, and corn syrup.
• Heat over medium heat without stirring until the syrup turns deep amber.
• Carefully whisk in warm heavy cream, then stir in vanilla extract and salt.
• Let the mixture cool before drizzling over cookies.

Make the Cinnamon Streusel

• In a medium bowl, stir together flour, brown sugar, granulated sugar, cinnamon, and salt.
• Pour in cooled melted butter and mix with a fork until clumps form.
• Spread on a parchment-paper-lined cookie sheet and bake at 350°F until golden brown.
• Cool completely on a wire rack, then break into chunky pieces.

For the Pumpkin Cookies

• In a stand mixer fitted with the paddle, cream butter, brown sugar, and granulated sugar on medium speed until fluffy; scrape the sides of the bowl.
• Add egg yolk, whole egg, pumpkin puree, and vanilla; mix on low speed until combined.
• In a separate bowl, whisk the flour mixture (flour, baking powder, pumpkin pie spice, cinnamon, salt).
• Add dry ingredients to wet ingredients on low speed until no flour streaks remain.
• Scoop dough with a large cookie scoop (about 6 oz for bakery-style cookies) onto a parchment-lined baking sheet.
• Bake in a preheated oven at 350°F for 14-16 minutes, until edges are set and centers are slightly soft.
• Cool cookies on a cooling rack until completely cool.

Make the Frosting

• In a large bowl with an electric mixer, beat softened butter and cream cheese until smooth.
• Add powdered sugar, cinnamon, vanilla, and a pinch of salt; beat on medium speed until light and fluffy.

Assemble

• Pipe frosting on each cookie in a swirl.
• Drizzle with caramel sauce in a thin zigzag.
• Press streusel pieces on top in a single layer, then finish with a sprinkle of sea salt.
• These finishing touches make pumpkin caramel cookies look bakery-perfect and taste amazing.

Pumpkin Caramel Cookies vs Pumpkin Coffee Cake Cookies

Both start with a soft pumpkin cookie base, but the toppings make them completely different. Pumpkin coffee cake cookies are all about classic streusel and frosting for that coffee-cake vibe. Pumpkin caramel cookies add gooey caramel drizzle and extra cinnamon streusel for a richer, more indulgent finish.

Tips & Tricks

• Smaller cookies: Use a medium cookie scoop (about 3 oz) and bake 10-12 minutes.
• Storage: Store frosted cookies in an airtight container at room temperature for 1 day, then refrigerate up to 4 days. Freeze unfrosted cookies for 2 months.
• High altitude: Add a little extra flour if baking above 3,500 ft.
• Next time: Swap in a touch of maple syrup with the caramel for a fun twist.

Recommended Tools

• Stand mixer or electric mixer
• Small saucepan for caramel
• Large or medium cookie scoop, kitchen scale
• Parchment paper
• Wire rack
• Piping bags and a star tip

FAQs

• Can I use caramel candies instead of making caramel sauce? Yes. Melt caramel candies with a splash of heavy cream over medium heat in a small saucepan for an easy shortcut.
• Do I have to make jumbo cookies? No. Scoop smaller cookie dough balls and reduce the bake time; pull when edges are golden brown.
• Can I add mix-ins like chocolate chips? Definitely. If you love pumpkin chocolate chip cookies, fold in 1 cup chocolate chips before baking.
• Can I make these as bars instead of cookies? Yes. Press the dough into a parchment-lined 9×13 pan, bake until golden, then frost, drizzle with caramel, and add streusel once cooled.

Storing & Freezing

• Store frosted cookies in an airtight container in a single layer in the fridge for up to 4 days.
• Keep at room temperature for up to 24 hours if serving the same day.
• Freeze unfrosted cookies in an airtight container for up to 2 months; thaw at room temperature before frosting and adding caramel.
• For best results, let pumpkin caramel cookies come to room temperature before serving so the frosting and caramel soften perfectly.

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Recipe

Pumpkin Caramel Cookies

Molly Murphy

Soft pumpkin cookies topped with cinnamon cream cheese frosting, gooey caramel sauce, and a crunchy streusel. Basically, all the best flavors of pumpkin season in one cookie.

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 7 Cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

Salted Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt

Cinnamon Streusel Topping

• 1¼ cups all-purpose flour
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup unsalted butter melted and cooled

For The Cookie

• 1 cup unsalted butter chilled and cubed
• 1 cup granulated sugar
• ⅔ cup light brown sugar packed
• 1 egg yolk
• 1 large egg
• ½ cup pumpkin puree
• 2 teaspoons vanilla extract
• 3⅓ cups all-purpose flour
• 1½ teaspoons salt
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon

Cinnamon Cream Cheese Frosting

• 4 oz cream cheese softened
• ¾ cup unsalted butter softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions

 

Salted Caramel Sauce Instructions

• In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten the sugar, then stop stirring completely.
  1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
• Set over medium heat and cook undisturbed for 5-10 minutes, until the syrup turns a rich amber color. Meanwhile, warm the heavy cream in the microwave for 1 minute.
  ¾ cup heavy cream
• Once the caramel is amber (like honey or copper), remove from heat. Carefully pour in the warm cream while whisking - it will bubble up quickly.
• Whisk until smooth, then stir in the vanilla and salt. If needed, return to low heat briefly to smooth everything out.
  2 teaspoons pure vanilla extract, 1 teaspoon kosher salt
• Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Refrigerate for up to a week and warm before using.

Cinnamon Streusel Instructions

• Preheat oven to 350°F. Line a sheet pan with parchment paper.
• In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
  1¼ cups all-purpose flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1½ teaspoons ground cinnamon, ¼ teaspoon kosher salt
• Pour in the cooled melted butter and mix with a fork or spatula until clumps form. You want crumbly clusters, not dough. If it looks too sandy, squeeze some together with your hands.
  ½ cup unsalted butter
• Spread evenly on the prepared pan and bake for 8-10 minutes, until golden and set.
• Let cool completely, then break into large pieces.

For The Cookies

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  1 cup unsalted butter, 1 cup granulated sugar, ⅔ cup light brown sugar
• Scrape down the bowl, then add the egg yolk and whole egg. Mix on medium speed for about 30 seconds.
  1 egg yolk, 1 large egg
• Add pumpkin puree and vanilla, mixing on low just until combined.
  ½ cup pumpkin puree, 2 teaspoons vanilla extract
• On the lowest speed, add flour, salt, baking powder, pumpkin pie spice, and cinnamon. Mix just until no flour streaks remain.
  3⅓ cups all-purpose flour, 1½ teaspoons salt, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon
• Scoop 7 large cookie dough balls (about 6 oz each) and place on the prepared baking sheet. Bake for 14-16 minutes, until edges are set and centers look slightly soft. The cookies will continue to set on the pan as they cool - don't wait until the centers are firm, or they'll be overbaked.
• Cool completely before frosting.

Cream Cheese Frosting Instructions

• In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
  4 oz cream cheese, ¾ cup unsalted butter
• With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.
  1 teaspoon vanilla extract, 3 cups powdered sugar, 1 teaspoon ground cinnamon, Pinch of salt
• Increase speed to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.

Assembly

• Make sure cookies are completely cool before decorating.
• Fill a piping bag fitted with a Wilton 8B (or another small star tip) with the cream cheese frosting. Pipe a tight swirl starting in the center of each cookie and working outward.
• Fill a second piping bag or zip-top bag with salted caramel, snip the tip, and drizzle across the frosting.
• Press streusel pieces into the frosting, using a mix of big and small chunks for texture.
• Finish with a sprinkle of flaky sea salt.

Keyword caramel, fall, pumpkin, cookie, cream cheese frosting

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