Go Back
+ servings
stack of pumpkin cookies, one with a bite taken out of it
Print Recipe
5 from 7 votes

Caramel Pumpkin Cookies

These chewy pumpkin cookies are studded with bits of toffee and caramel, and baked until soft and tender. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cookies
Servings: 30 - 36 cookies
Calories: 193kcal
Author: The Chunky Chef

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

Calories: 193kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 41mg | Fiber: 1g | Sugar: 18g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg