Best Pumpkin Caramel Swirl Cookies Recipes

PUMPKIN CARAMEL SWIRL COOKIES image

Yield 60

Number Of Ingredients 12

2½ cups granulated sugar
¾ cup unsalted butter, melted
2 eggs
1 can (14 ounces) pumpkin puree
1 tablespoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
3 teaspoons ground cinnamon
½ teaspoon kosher salt
1 cup caramel ice cream topping or dulce de leche
sea salt, for sprinkling

Steps:

Step 1 Preheat your oven to 350 degrees F and line your baking sheets with parchment paper (or grease them with non-stick spray). I do recommend parchment paper, though - it is the world's gift to baking. Step 2 In the bowl of your mixer, beat together your sugar and butter until well combined, about 1 minute. Add in the eggs, one at a time, until fully combined, then add in the pumpkin and vanilla and beat until well combined. Step 3 Whisk together the flour, baking powder, baking soda (I know it seems like a lot - trust me), cinnamon and salt. Add it to the pumpkin mixture, a bit at a time, until completely combined. Scrape down the sides of the bowl and be sure everything is even, then pour in half of your caramel and lightly fold it in. Add in the other half of the caramel and lightly fold it in. Step 4 Scoop 1½-tablespoon sized dollops of dough onto your baking sheets, sprinkle with a bit of sea salt, and bake for 11-13 minutes, until set but not golden. Allow to cool before removing from the sheets, and continue with the remaining dough. Wait until they are completely cooled and have been out for at least a few hours before storing in an airtight container at room temperature for up to 3 days.

Double Chocolate Pumpkin Caramel Swirl Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 26

FOR THE PUMPKIN CARAMEL COOKIE DOUGH
1/4 cup(s) butter, softened
1/4 cup(s) granulated sugar
1/4 cup(s) packed brown sugar {light or dark}
1/2 large egg, beaten {about 2 tablespoons}
1/2 teaspoon(s) vanilla
1/4 cup(s) pumpkin puree
3/4 cup(s) + 1 tablespoon all purpose flour
1/8 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 teaspoon(s) cinnamon
1/2 teaspoon(s) pumpkin pie spice
1/2 cup(s) caramel filled chocolate chips
FOR THE DOUBLE CHOCOLATE COOKIE DOUGH
1/4 cup(s) butter, softened
1/4 cup(s) granulated sugar
1/4 cup(s) packed brown sugar
1/2 large egg, beaten {about 2 tablespoons}
1/2 teaspoon(s) vanilla
1/2 cup(s) all purpose flour
1/4 cup(s) + 1 tablespoon unsweetened cocoa powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 tablespoon(s) milk
1/2 cup(s) caramel filled chocolate chips

Steps:

For the Pumpkin Caramel Cookie Dough: Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in pumpkin puree, than dry ingredients and spices until just incorporated. Scrape sides of bowl and stir again briefly. Stir in caramel filled chocolate chips by hand with spatula. Refrigerate dough.
For the Double Chocolate Cookie Dough: Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in milk, than dry ingredients until just incorporated. Scrape sides of bowl and stir again briefly. Stir in caramel filled chocolate chips by hand with spatula. Remove pumpkin cookie dough from refrigerator.
Line baking sheet with parchment paper or silicone baking mat. Using a 2 teaspoon sized cookie scoop, scoop 12 level balls of pumpkin cookie dough out onto prepared baking sheet. Using the same sized cookie scoop, do the same with the double chocolate cookie dough. Refrigerate 10-20 minutes until pumpkin cookie dough doesn't stick to your hands when touched. Preheat oven to 350 degrees. Once doughs have chilled together, push together gently to form a round cookie dough ball. Bake 8-10 minutes or until flattened and baked. Middle might seem slightly underdone in the middle, but will finish cooking on the sheet. Once removed from oven, cool 3 minutes on hot pan before removing. Serve warm. Cookies will keep in airtight container for up to 3 days.