Can I use canned pumpkin pie filling instead of pumpkin puree?

No—pumpkin pie filling is pre-sweetened and spiced, which will drastically change both the moisture content and the flavor balance. Stick to pure pumpkin purée for the right texture and taste.

Do I really have to chill the dough?

While not strictly essential, even a 10-minute chill makes the dough firmer and less sticky, making it easier to scoop and yielding neater cookies with better texture. It’s worth those extra minutes!

Can I make the buttercream without a stand mixer?

Yes, a hand mixer works for the meringue and whipping process. The key is to whip until you get those glossy, soft peaks, and then add butter slowly for extra smoothness.

What if I don’t have salted caramel paste?

You can substitute with a blend of caramel sauce and a pinch of flaky sea salt, or use caramel extract. The goal is to impart that deep, buttery caramel note with a hint of salt for contrast.

Caramel Pumpkin Cookies with Salted Caramel Buttercream Recipe

If you’re chasing that ultimate autumn treat—something cozy, indulgent, and stunningly simple—these Caramel Pumpkin Cookies with Salted Caramel Buttercream deliver, big time. Imagine super-soft, just-spiced pumpkin cookies, each crowned with a lush cloud of salted caramel buttercream. Rich brown sugar sweetness and luscious caramel meet warm pumpkin and baking spices in every bite. These cookies don’t just look bakery-worthy—they taste like pure comfort, yet come together in under an hour! They’re perfect for anybody needing a cheerful pick-me-up on a busy weeknight or an easy show-stopper for impromptu get-togethers.

Why You’ll Love This Recipe

Speedy & Effortless: Minimal fuss, with straightforward steps, using basic pantry staples and no special equipment required.
Incredible Texture: The cookies bake up tender and pillow-soft inside, with a lightly crisp edge—you’ll notice the melt-in-your-mouth decadence with every bite.
Flavor Explosion: Warm pumpkin spice, brown sugar, and REAL pumpkin come together with the nostalgia of salted caramel buttercream, creating a treat that triggers happy dances.
Perfect for Sharing (or Stashing): The recipe makes 18 generous cookies—just right for gatherings, gifting, or hiding away for those ‘just because’ cravings.

Ingredients You’ll Need

For the Pumpkin Cookies

All-Purpose Flour
Provides structure—don’t be tempted to skip or substitute!
Pumpkin Spice
Adds that signature cozy, autumnal warmth—feel free to bump up the quantity if you love bold spice!
Baking Soda & Baking Powder
For that crave-worthy lift and soft texture.
Fine Sea Salt
Balances flavors and intensifies sweetness—absolutely essential, even if it sounds tiny.
Pumpkin Purée
Moisture and true pumpkin flavor—be sure to drain off the excess liquid for fluffier cookies.
Egg Yolks
Gives the cookies richness without making them cakey—save those whites for the frosting!
Unsalted Butter, Melted
Guarantees a tender crumb and easier mixing (no beating needed).
Packed Dark Brown Sugar
Deep, toffee-like sweetness that pairs beautifully with pumpkin.
Salted Caramel Flavor Paste
Injects a luxurious caramel note—if unavailable, swap for vanilla or a drizzle of caramel sauce, but salted caramel really shines!

For the Salted Caramel Buttercream

Egg Whites
The secret to a light, glossy buttercream—save those yolks from the cookie dough!
Granulated Sugar
Sweetens the meringue, keeps the frosting smooth.
Unsalted Butter (Room Temperature)
Creates a creamy, rich base—don’t rush the softening.
Vegetable Shortening
Stabilizes the frosting for ultra-fluffy texture (you can use more butter if preferred, but the shortening makes it dreamy).
Powdered Sugar (Sifted)
Adds that perfect cloud-like texture, so no lumps sneak in.
Pinch of Fine Sea Salt
Heightens the salted caramel flavor and keeps the frosting from tasting one-note.
Salted Caramel Flavor Paste
Makes the buttercream unforgettable. Substitute with caramel extract or a spoonful of caramel sauce if necessary.

Optional: A dusting of cinnamon to finish for even more fall flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Chocoholic’s Dream: Fold mini chocolate chips or a swirl of chocolate ganache into the dough for an even richer treat.
Nutty Touch: Add toasted pecans or walnuts to the cookie dough for extra texture and nutty autumn vibes.
Different Frosting: Try cinnamon cream cheese frosting for a tangy twist, or use store-bought caramel to glaze instead of buttercream on ultra-busy nights.
Make it Gluten-Free: Use your favorite 1:1 gluten-free flour blend—these cookies are very forgiving in texture!

How to Make Caramel Pumpkin Cookies with Salted Caramel Buttercream

Step 1: Prep Your Cookie Ingredients

Preheat the oven to 350°F. Line your baking sheet with parchment paper for easy cleanup. Whisk together the flour, pumpkin spice, baking soda, baking powder, and salt in a large bowl; set aside so you’re ready for smooth cookie-making.

Step 2: Dry Out the Pumpkin

Spread the pumpkin purée onto a plate. Blot it with paper towels to remove excess moisture—this tiny step makes a huge difference (no soggy cookies!). Repeat with fresh towels until they no longer soak through, then scrape the pumpkin into a bowl.

Step 3: Mix Wet Ingredients

Whisk the egg yolks into the drained pumpkin until smooth. In another bowl, whisk the melted butter with the brown sugar until it’s glossy and unified (no greasy pools!). Stir in the pumpkin-egg mixture, followed by the salted caramel flavor paste.

Step 4: Combine and Chill

Add the dry ingredients all at once, then stir just until you see no pockets of flour—don’t overmix. Chill the dough for about 10-15 minutes; it firms up quickly, making it easy to scoop, but you can bake immediately if you’re in a rush.

Step 5: Bake

Scoop generous balls of dough (about 3 tablespoons each) onto your baking sheet, spacing them well apart—they’re big, bakery-style cookies that will spread. Bake for 12-14 minutes (or 10-12 if using unchilled dough), until the tops are puffy and the edges start to bronze. Let cool on the sheet for 10 minutes before moving to a rack.

Step 6: Make the Buttercream

Set up a double boiler. Whisk together egg whites and granulated sugar over simmering water until frothy and warm, with no visible sugar grains (test by rubbing a bit between your fingers). Transfer to your stand mixer and whip until soft, glossy peaks form, and the bowl feels just slightly warm.

Start adding softened butter and shortening, one tablespoon at a time, mixing well after each addition. Switch to the paddle attachment, add sifted powdered sugar and salt, and mix until fully combined. Stir in the salted caramel paste and whip until the frosting is pillowy.

Step 7: Frost and Finish

Using a small scoop or spoon, dollop a generous tablespoon of buttercream onto the cooled cookies, spreading with the back of a spoon or an offset spatula. Dust with cinnamon if you love a little extra spice.

Pro Tips for Making the Recipe

Don’t skip drying the pumpkin! This prevents heavy, gummy cookies and keeps them irresistibly tender.
Use room-temperature ingredients for buttercream. Butter and shortening need to be soft to blend smoothly.
Chill for neat cookies. Even a short chill in the fridge stops too much spreading.
Beat the buttercream thoroughly. Switching attachments helps get that extra-fluffy texture without big air bubbles.

How to Serve

Classic: Serve each cookie stacked high on a pretty plate, and watch them disappear during brunch or afternoon coffee breaks.
Dusted: Add a pinch of cinnamon over the buttercream to make the flavors pop.
With Drinks: Pair with a mug of strong coffee, chai latte, or even a glass of cold milk for a soothing afternoon treat.
Dessert Platter: Surround cookies with spiced nuts and slices of fresh apple for a simple, seasonal dessert board.

Make Ahead and Storage

Storing Leftovers

Store the finished cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before eating for the softest texture.

Freezing

Unfrosted cookies freeze beautifully—just layer with parchment paper in a zip-top bag for up to 2 months. The buttercream can also be frozen in a separate airtight container; thaw and re-whip before using.

Reheating

No need to reheat—these are best enjoyed at room temperature. If you love warm cookies, gently microwave unfrosted cookies for 10-15 seconds before frosting.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No—pumpkin pie filling is pre-sweetened and spiced, which will drastically change both the moisture content and the flavor balance. Stick to pure pumpkin purée for the right texture and taste.
Do I really have to chill the dough?

While not strictly essential, even a 10-minute chill makes the dough firmer and less sticky, making it easier to scoop and yielding neater cookies with better texture. It’s worth those extra minutes!
Can I make the buttercream without a stand mixer?

Yes, a hand mixer works for the meringue and whipping process. The key is to whip until you get those glossy, soft peaks, and then add butter slowly for extra smoothness.
What if I don’t have salted caramel paste?

You can substitute with a blend of caramel sauce and a pinch of flaky sea salt, or use caramel extract. The goal is to impart that deep, buttery caramel note with a hint of salt for contrast.

Final Thoughts

There’s something undeniably special about these Caramel Pumpkin Cookies with Salted Caramel Buttercream. They taste like autumn wrapped in a hug—warm, sweet, and full of joy. Whether you bake them for friends, family, or just yourself on a weeknight, give this recipe a try and let the decadent flavors inspire you to savor every bite. Don’t be afraid to play with the flavors, adjust to your taste, and most importantly, have fun baking!