Pumpkin Cookie Cups with Salted Caramel Filling
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Delicious little pumpkin cookies are baked into mini cookie cups and filled with an easy homemade salted caramel sauce for a melt-in-your-mouth fall dessert recipe!
I’m so excited to share these little bites of salted caramel pumpkin heaven!
Inspired by my Nutella Chocolate Chip Cookie Cups and Red Velvet Cream Cheese Cookie Cups, I made these Pumpkin Cookie Cups with Salted Caramel to celebrate the arrival of fall!
After Kurt took his first bite, his response was “you could open a bakery that just sells these!” They’re seriously that good, they can stand on their own up against any other fall dessert.
They’re the perfect little snack to serve at Halloween parties or to bring to a Friendsgiving celebration. I can definitely tell you that this will not be the only time I make these pumpkin cookies this fall!
How do you make Pumpkin Cookies from Scratch
Combine flour, salt, baking powder, cinnamon, ginger, nutmeg and cloves in a large bowl. Combine butter, brown sugar, granulated sugar, vanilla extract, eggs and pumpkin puree in a separate bowl. Add the dry ingredients to the wet ingredients and stir to combine.
How to make Cookie Cups with a Muffin Pan
Once the pumpkin cookie dough is made, add the dough to greased mini muffin tins and bake at 350°F for 15-18 minutes. Remove from the oven and use the end of a spatula or wooden spoon to indent the middle of the pumpkin cookies to make cookie cups.
How to fill Cookie Cups
I used a plastic squeeze bottle to easily fill the pumpkin cookie cups with the salted caramel filling.
How to store Pumpkin Cookies
These pumpkin cookie cups can be stored at room temperature in a sealed container or Ziplock bag for up to a week.
Looking for more salted caramel recipe goodness? Try these WhitneyBond.com favs!
- Salted Caramel Cinnamon Rolls
- Salted Caramel Pecan Monkey Bread
- No Churn Salted Caramel Ice Cream
- Salted Caramel Cashew Cookies
- Salted Caramel Praline French Toast
Don’t forget to pin these Pumpkin Cookie Cups for later and when you make them, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!
Pumpkin Cookie Cups with Salted Caramel Filling
Ingredients
Pumpkin Cookie Cups
- 2 cups flour
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup butter, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- ½ cup pumpkin puree
Salted Caramel Filling
- ½ cup granulated sugar
- 3 tbsp butter
- ¼ cup heavy cream
- ½ tsp sea salt
Instructions
Pumpkin Spice Cookie Cups
- Preheat oven to 350°F.
- In a small bowl, combine the flour, salt, baking powder, cinnamon, ginger, nutmeg and ground cloves.
- In a large bowl, combine the butter, brown sugar, granulated sugar and vanilla, add the egg and egg yolk and combine, then add the pumpkin puree and combine.
- Add the dry ingredients to the wet ingredients and mix well.
- Grease two 24 cup mini muffin tins with cooking spray.
- Fill the cups ¾ full with cookie dough, bake 15-18 minutes.
- After removing the cookie cups from the oven, use the end of a mixing spoon or spatula to make an indentation in the middle of the cookie cups.
- Let cool for 5 minutes, move to a cooling rack and let cool completely.
Salted Caramel Filling
- To make the filling, heat the granulated sugar in a small saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid.
- Once the sugar is completely melted, stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Slowly, drizzle in the heavy cream while stirring constantly.
- Allow the mixture to boil for 1 minute.
- Remove from the heat and stir in the salt.
- Drizzle the salted caramel into each pumpkin cookie cup and allow to cool before serving.
Notes
Nutrition Facts
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5 Comments on “Pumpkin Cookie Cups with Salted Caramel Filling”
Does the caramel harden somewhat so these cookies can be shipped & do they freeze well?
Hi Juliena, the caramel does not harden completely but it does harden enough that they could be shipped. I have not tried freezing them before, so I can’t guarantee the results after freezing them.
Can store bought caramel be used?
Hi Laura, yes, I like Ghiradelli’s Caramel Sauce, but any store-bought caramel sauce will work!
Love the small size, something great to snack on and full of flavor and easy to make.