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- 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 - Chocolate chips - Nuts (e.g., pecans or walnuts) - Vegan alternatives for butter and egg - Gluten-free flour options These ingredients make Salted Caramel Pumpkin Cookies a delight. The pumpkin puree gives them a moist texture and rich flavor. You can use chocolate chips or nuts for extra fun. If you need vegan options, swap the butter and egg for plant-based versions. You can also use gluten-free flour if you prefer. This recipe is flexible, so feel free to make it your own! - Preheat oven to 350°F (175°C). - Prepare baking sheet with parchment paper. - Cream the butter and sugars together in a large bowl. - Incorporate pumpkin, egg, and vanilla extract into the mixture. - Mix dry ingredients in a separate bowl. - Gradually combine wet and dry mixtures until just mixed. - Fold in salted caramel sauce gently. - Scoop dough onto prepared baking sheet, leaving space between each scoop. - Bake for 12-15 minutes until edges are golden. - Check cookie doneness by looking for set centers that are soft. - Cool cookies on baking sheet for a few minutes. - Transfer to wire rack to cool completely. - Drizzle cookies with caramel and sprinkle sea salt on top. To make the best salted caramel pumpkin cookies, avoid overmixing the dough. Mix until just combined. This keeps your cookies soft and chewy. Let your cookies cool for at least 10 minutes on the baking sheet. This helps them firm up and enhance their flavor. After that, move them to a wire rack to cool completely. You can serve these cookies in fun ways. Place them on a decorative platter. Add a small bowl of extra salted caramel for dipping. This adds a nice touch. These cookies pair well with coffee or milk. The sweet and salty flavors balance perfectly with a warm drink. Watch your baking temperature! If your oven runs hot, the cookies may burn. Always check with an oven thermometer. Also, measure your ingredients carefully. Too much flour can make the cookies dry. Use the spoon and level method for accuracy. This ensures your cookies turn out great every time. {{image_4}} You can take these cookies to a new level by adding spices. Try a pinch of cloves or allspice for extra warmth. These spices blend well with pumpkin and caramel. They add depth and complexity to each bite. You can also play with the type of caramel you use. Swap store-bought caramel for homemade. This adds a personal touch and can enhance the flavor. You might even try using flavored caramel, like vanilla or sea salt. Each option gives a new twist to your cookies. If you need a gluten-free option, use almond or coconut flour instead of all-purpose flour. Both flours work well and keep the cookies soft. They also maintain the rich flavor we love. For those watching sugar intake, consider low-sugar or sugar-free options. Substitute the sugars with a sweetener like stevia or erythritol. This way, you can enjoy these cookies without the extra sugar. Mix-ins can change the game for these cookies. You can add chocolate chips for a rich taste. Dark or milk chocolate pairs well with pumpkin and caramel. Dried fruit like cranberries or raisins can also enhance flavor. They add chewiness and a bit of tartness. You can even experiment with different nut butters in the dough. Peanut butter or almond butter adds a nutty taste. Each mix-in can create a unique cookie experience. To keep your salted caramel pumpkin cookies fresh, store them in an airtight container. This helps to keep the cookies soft and moist. If you want to enjoy them later, freezing is a great option. Place the cookies in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer-safe bag or container. This method keeps them from sticking together. At room temperature, these cookies stay fresh for about five days. If you refrigerate them, they can last up to a week. Frozen cookies can be kept for about three months. Just remember to label your container with the date, so you know when to enjoy them. If you freeze your cookies, you can soften them easily. Let them sit at room temperature for about 10-15 minutes before eating. For best results, reheat them in a microwave for just 10-15 seconds. This warms them without drying them out. Enjoy your cookies warm, with a touch of extra salted caramel on top! Pumpkin adds moisture and flavor to the cookies. It keeps them soft and chewy. The warm taste of pumpkin pairs well with spices like cinnamon and ginger. This makes every bite comforting and rich. Yes, you can use fresh pumpkin. First, you need to cook the pumpkin. Cut it in half and remove the seeds. Roast it in the oven at 350°F (175°C) for about 45 minutes. Once soft, scoop the flesh out and blend it until smooth. This will give you fresh pumpkin puree. Making salted caramel sauce is simple. You need: - 1 cup sugar - 6 tablespoons butter, cut into pieces - 1/2 cup heavy cream - 1 teaspoon sea salt 1. In a pan, heat the sugar over medium heat. Stir until it melts and turns amber. 2. Add the butter and stir until melted. 3. Slowly add the cream and stir until smooth. 4. Remove from heat and mix in the salt. Let it cool before using. Yes, you can adapt them. For vegan cookies, use a plant-based butter and a flax egg instead of a real egg. For gluten-free, swap all-purpose flour with almond flour or a blend of gluten-free flours. You can also reduce the sugar or use sugar substitutes for a low-sugar option. Look for a golden edge on the cookies. The center should look set but soft. You can press lightly on the top; it should spring back. If it leaves a mark, they need more time. Keep an eye on them after 12 minutes to avoid overbaking. These Salted Caramel Pumpkin Cookies combine warmth and sweetness in every bite. You learned about key ingredients, step-by-step instructions, and tips to perfect your baking. Don't forget the fun variations and storage tricks to keep cookies fresh. Experiment with flavors and dietary needs to make these cookies your own. With these methods, you can impress friends and family. Baking can be simple and enjoyable. Start your baking adventure today and create delicious memories!

Salted Caramel Pumpkin Cookies

Indulge your taste buds with these delightful salted caramel pumpkin cookies! Easy to bake and bursting with fall flavors, these soft cookies feature a perfect blend of pumpkin, warm spices, and rich salted caramel. With a drizzle of caramel on top and a sprinkle of sea salt, they are a treat you can't resist. Click through to discover the full recipe and impress your friends and family with this seasonal favorite!
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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: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to ensure easy cookie removal.

    Mix Wet Ingredients: In a large mixing bowl, combine softened butter with brown sugar and granulated sugar. Use a hand mixer or a whisk to cream the mixture until it becomes smooth and fluffy. Next, incorporate the pumpkin puree, egg, and vanilla extract, mixing thoroughly until all ingredients are well blended.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, nutmeg, and salt. Ensure that the dry ingredients are evenly mixed for consistent flavor throughout the cookies.

        Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; be cautious not to overmix, as this may affect the texture of your cookies.

          Add Caramel: Carefully fold in the salted caramel sauce using a spatula, taking care to fold rather than stir. Reserve a small amount of caramel to drizzle on top of the cookies after baking.

            Scoop Cookies: Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Be sure to leave adequate space between each scoop to allow for spreading while they bake.

              Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies should be golden around the edges and the centers should look set yet soft.

                Cool Cookies: Take the cookies out of the oven and allow them to cool on the baking sheet for a few minutes. Then, carefully transfer them to a wire rack to cool completely.

                  Final Touch: After the cookies have cooled, drizzle the reserved salted caramel sauce over the tops of each cookie. Finish with a light sprinkling of sea salt flakes to enhance the flavor.

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

                      - Presentation Tips: Arrange the cookies on a decorative platter and serve them with a small bowl of extra salted caramel for dipping. Add a few sprigs of fresh mint for a pop of color.