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Caramel drizzled Pumpkin Cookies

Soft pumpkin cookies drizzled with caramel.
Course Dessert
Cuisine American
Keyword cookies
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings 4 people


  • mixing bowls
  • measuring cups & spoons
  • silicone mat or parchment paper
  • baking sheets


  • 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


  • 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.


** These cookies are soft and light due to the amount of moisture from the pumpkin and heavy cream. They resemble muffin tops in texture.