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Caramel drizzled Pumpkin Cookies
Soft pumpkin cookies drizzled with caramel.
Course
Dessert
Cuisine
American
Keyword
cookies
Prep Time
10
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Equipment
mixing bowls
measuring cups & spoons
silicone mat or parchment paper
baking sheets
Ingredients
2 ½
cups
flour
1
teaspoon
baking soda
1
teaspoon
baking powder
½
teaspoon
salt
½
teaspoon
pumpkin pie spice
1
teaspoon
cinnamon
½
cup
butter
softened
¾
cup
granulated sugar
¾
cup
brown sugar
2
eggs
1
teaspoon
vanilla
1
cup
pure canned pumpkin
2
tablespoons
heavy cream
drizzle of caramel
Instructions
Combine the flour, soda, powder, salt, pumpkin pie spice, and cinnamon together in a mixing bowl.
In a stand mixer, using the paddle attachment, blend the softened butter and both sugars together until creamy. This will take about 5 minutes.
Add the eggs one at a time, then the vanilla. Don't over mix.
Gently pour in the flour mixture and mix until just combined.
Take the bowl out of the stand mixer and fold in the pumpkin and heavy cream.
The batter won't be thick and that is to be expected. This is what gives you that muffin top texture.
Using a 1 tablespoon measuring spoon, place the batter on the mat-lined baking sheets.
Bake in the oven for 7 - 8 minutes.
Notes
** These cookies are soft and light due to the amount of moisture from the pumpkin and heavy cream. They resemble muffin tops in texture.