Caramel Pumpkin Cookies

If you’re ready to bake something that actually tastes like fall, these Caramel Pumpkin Spice Cookies are a good place to start.

Soft, chewy, and built around classic autumn flavors: cinnamon, nutmeg, clove, and pumpkin, these Caramel Pumpkin Cookies capture everything you want in a seasonal treat.

To flavor the cookie, we grabbed a bottle of our Amoretti® Natural Pumpkin Spice Artisan Flavor, which blends warm spices with real pumpkin, giving the cookies a depth and richness that a standard spice mix just can’t achieve.

To complement the pumpkin spice, we add Amoretti® Vanilla Bean Paste, which contains real vanilla bean flecks that show up in every bite, adding complexity and a natural sweetness. The cookies are finished with a simple cream cheese frosting swirled with Amoretti® Crema di Caramel™ Syrup, a rich, buttery caramel that enhances the warm, spiced flavors without overpowering them.

This recipe makes a small batch: 6–8 generously sized cookies. They’re perfect for sharing, or keeping a few for yourself.

Ingredients

For the Pumpkin Spice Cookies

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 tbsp Amoretti® Natural Pumpkin Spice Artisan Flavor
• 1.5 tsp. Amoretti® Vanilla Bean Paste
• 1 egg yolk
• 1/4 cup pumpkin puree
• 1 + 1/3 cup all-purpose flour
• 1/4 tsp salt
• 1 tsp. baking powder

For the Caramel Cream Cheese Frosting

• 5 oz. cream cheese, softened
• 4 tbsp. unsalted butter, softened
• 1 tsp. Amoretti® Vanilla Bean Paste
• 3/4 cup powdered sugar
• Cinnamon sugar or pumpkin pie spice, sprinkled on top
• Amoretti® Crema di Caramel™ Syrup , drizzled on top

Directions

Pumpkin Spice Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Using a stand mixer or a hand mixer, beat together the butter and sugars until light and fluffy.
3. Add in Pumpkin Spice Artisan, Vanilla Bean Paste, egg yolk, and pumpkin puree. Beat together, scraping sides of bowl as needed, until well combined.
4. Pour in all-purpose flour, salt, and baking powder. Beat together until well combined, scraping sides of bowl as needed.
5. Scoop 1/4 - 1/3 cup cookie dough balls and place onto the parchment-lined baking sheet. You should create approximately 6-8 cookies.
6. Bake for 15-20 minutes, until the edges just begin to brown.
7. Remove from the oven and let cool before frosting.

Vanilla Bean Cream Cheese Frosting

1. Using a stand mixer or hand mixer, beat together butter and cream cheese until light and fluffy. 
2. Mix in Vanilla Bean Paste until well combined.
3. Mix in powdered sugar, scraping sides of bowl as needed, until well combined.

Assembly

1. Fit a piping bag with a medium round piping tip and fill with vanilla cream cheese frosting.
2. Pipe frosting onto cookies in a swirl formation.
3. Drizzle Crema di Caramel™ Syrup over frosting.
4. Sprinkle with cinnamon sugar or pumpkin pie spice.