Pumpkin Caramel Cookie Swirl Recipe

Introduction

These Pumpkin Caramel Cookie Swirls combine the warm flavors of pumpkin and cinnamon with rich, buttery caramel. Soft and chewy with a delicate caramel swirl, they make a perfect treat for fall or any cozy occasion.

Ingredients

• 1 ½ cups (360 g) pumpkin puree
• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) dark brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg, room temperature
• 1 ½ tsp ground cinnamon
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 1 ½ cups (190 g) all‑purpose flour
• ½ cup (115 g) butter, melted (for caramel)
• ¼ cup (50 g) dark brown sugar (for caramel)
• Pinch of flaky sea salt (optional, for topping)

Instructions

1. Step 1: In a medium bowl, whisk together the all‑purpose flour, baking soda, ground cinnamon, and fine sea salt until evenly combined. Set aside.
2. Step 2: Using a stand mixer on medium speed, beat the softened unsalted butter until creamy, about 1 minute. Gradually add the dark brown sugar and granulated sugar, beating for 2–3 minutes until the mixture is light and fluffy.
3. Step 3: Add the large egg to the butter-sugar mixture and beat on low until just incorporated. Then stir in the pumpkin puree until the batter is uniform and a deep orange color.
4. Step 4: Gradually add the whisked dry ingredients to the wet pumpkin mixture, folding gently with a rubber spatula or mixing on the lowest speed. Stop mixing once the flour disappears and the dough is slightly sticky.
5. Step 5: In a small saucepan, melt ½ cup butter over medium heat. Whisk in ¼ cup dark brown sugar and a pinch of sea salt. Cook for 3–4 minutes until the mixture thickens to a deep amber color. Remove from heat and let cool for 2 minutes.
6. Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets. Drizzle a small amount of the warm caramel onto each cookie and use a toothpick to swirl it through the dough. Optionally, sprinkle a pinch of flaky sea salt on top.
7. Step 7: Bake for 12–15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra spice, add a pinch of nutmeg or ginger to the dry ingredients.
• Use pumpkin pie spice instead of cinnamon for a richer fall flavor.
• Swap dark brown sugar in the caramel for maple syrup for a different sweetness profile.
• If you prefer crispier cookies, bake a few minutes longer until golden brown all over.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. Reheat gently in a low oven to refresh the caramel swirl if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option for making these cookies.

What if I don’t have a stand mixer?

You can beat the butter and sugars with a hand mixer or whisk vigorously by hand until creamy and fluffy. It may just take a little more elbow grease!

Pumpkin Caramel Cookie Swirl Recipe

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★★★★★

4.9 from 134 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 4 servings (approximately 12 cookies) 1x

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Description

These Pumpkin Caramel Cookie Swirls combine the rich autumnal flavors of pumpkin and warm cinnamon with a luscious homemade caramel swirl, creating soft, flavorful cookies perfect for cozy gatherings or seasonal treats. The cookies feature a tender, slightly sticky dough infused with pumpkin puree, then topped with a decadent caramel drizzle and an optional sprinkle of flaky sea salt for balanced sweetness.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 ½ cups (360 g) pumpkin puree
• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) dark brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg, room temperature
• 1 ½ tsp ground cinnamon
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 1 ½ cups (190 g) all‑purpose flour

Caramel Swirl

• ½ cup (115 g) unsalted butter, melted
• ¼ cup (50 g) dark brown sugar
• Pinch of flaky sea salt (optional, for topping)

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Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt until evenly combined. Set aside for later use.
2. Cream Butter and Sugars: Using a stand mixer on medium speed, beat the softened unsalted butter until creamy, about 1 minute. Gradually add the dark brown sugar and granulated sugar, and continue beating for 2 to 3 minutes until the mixture is light and fluffy.
3. Add Egg and Pumpkin: Add the large egg to the butter and sugar mixture, beating on low until just incorporated. Then stir in the pumpkin puree until the batter is uniform in texture and a rich deep orange color is achieved.
4. Combine Wet and Dry Mixtures: Gradually add the whisked dry ingredients to the wet pumpkin mixture. Fold the ingredients together using a rubber spatula or mixer on the lowest speed. Stop mixing as soon as the flour disappears; the dough should remain slightly sticky.
5. Make Caramel Swirl: In a small saucepan, melt ½ cup butter over medium heat. Whisk in ¼ cup dark brown sugar and a pinch of sea salt. Cook for 3 to 4 minutes until the caramel mixture thickens to a deep amber color. Remove from heat and let cool for 2 minutes, then set aside.
6. Assemble and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets. Drizzle a small amount of the warm caramel onto each cookie and use a toothpick to swirl it through the dough gently. Optionally, sprinkle a pinch of flaky sea salt on top of each cookie. Bake for 12 to 15 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Use room temperature egg and softened butter for best mixing results.
• If the caramel cools too much and thickens, gently rewarm before drizzling.
• Do not overmix the dough to keep cookies tender and soft.
• Optional flaky sea salt adds a pleasant contrast to the caramel’s sweetness.
• Store cookies in an airtight container for up to 4 days to maintain freshness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cookies, caramel swirl, autumn cookies, cinnamon, homemade cookies, fall dessert, sweet treats