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

Description

These Caramel Pumpkin Cookies with Salted Caramel Buttercream are a deliciously soft, spiced fall treat, packed with rich pumpkin flavor and layered with a decadent salted caramel buttercream. Perfect for autumn gatherings, these cookies are easy to make and guaranteed to impress with their tender crumb and luxurious frosting.

Ingredients

Units Scale

For Pumpkin Cookies:

2 2/3 cups (156 g) all-purpose flour
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
2/3 cup pumpkin puree
2 egg yolks
1 cup (113 g, 2 sticks) unsalted butter, melted
1 1/2 cups (160 g) packed dark brown sugar
1 tablespoon Amoretti Natural Salted Caramel Artisan Flavor Paste

For Caramel Frosting:

2 egg whites
1/2 cup (100 g) granulated sugar
12 tablespoons (170 g, 1 1/2 sticks) unsalted butter, at room temperature, cut into 1-tablespoon pieces
2 tablespoons (25 g) unflavored vegetable shortening, at room temperature
1 cup (120 g) powdered sugar, sifted
Pinch fine sea salt
1 1/2 tablespoons Amoretti Natural Salted Caramel Artisan Flavor Paste

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Instructions

Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt until evenly combined. Set aside for later use.
Drain Pumpkin Puree: Spread the pumpkin puree onto a plate and press with paper towels to remove excess moisture. Repeat this process with fresh paper towels until the towels no longer soak through. Transfer the drained puree to a small bowl.
Combine Wet Ingredients: Whisk the egg yolks into the drained pumpkin until smooth. Save the egg whites for the frosting. In another bowl, combine lukewarm melted butter with brown sugar. Whisk vigorously, by hand or using an electric mixer, until thoroughly mixed and not greasy.
Build the Cookie Dough: Whisk the pumpkin and egg yolk mixture into the butter-sugar mixture. Add the Amoretti Natural Salted Caramel Artisan Flavor Paste and blend until well incorporated. Add the prepared dry ingredients and mix until just combined and no dry flour remains. Chill the dough for 10 to 15 minutes for easier handling, though baking directly is also possible.
Shape and Bake Cookies: Scoop dough into balls using a large cookie scoop (about 3 tablespoons or 60g per ball) and arrange on the prepared baking sheet, leaving space as the cookies will spread. Bake 12 to 14 minutes (10 to 12 if un-chilled) until the tops are puffed and the edges start to brown. Cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Prepare Caramel Buttercream: In a double boiler or a heatproof bowl set over simmering water, whisk egg whites and granulated sugar until frothy and the mixture is warm to the touch (no sugar grains should be felt). Transfer to a stand mixer with a whisk attachment and whip on medium-high until glossy soft peaks form and the meringue is no longer warm (should not exceed 80°F/27°C).
Finish the Frosting: With the mixer on low-medium, add room-temperature butter and shortening, one tablespoon at a time, ensuring each is fully incorporated before adding the next. Switch to the paddle attachment. Add sifted powdered sugar and salt, mixing until smooth. Beat in the Amoretti Natural Salted Caramel Artisan Flavor Paste, then whip on high for 1–2 minutes until light and fluffy.
Frost the Cookies: Use a small cookie scoop or spoon to dollop about 1 tablespoon of the frosting on each cooled cookie. Spread with the back of a spoon or an offset spatula. Optional: Dust with cinnamon for garnish.
Serve and Store: Enjoy immediately, or store cookies in an airtight container in the refrigerator for up to 5 days.

Notes

For best flavor and texture, ensure as much moisture as possible is removed from the pumpkin puree.
Chilling the dough, even briefly, makes it easier to shape and results in less spreading.
The salted caramel buttercream can be made ahead and refrigerated; rewhip before use for the best consistency.
Cookies store well in the fridge for up to 5 days; bring them to room temperature before serving for optimal softness.
You can dust the frosted cookies with ground cinnamon for a decorative finish.

Nutrition

Serving Size: 1 cookie
Calories: 230
Sugar: 15g
Sodium: 110mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 2g
Cholesterol: 48mg