Brown Butter Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies bake up soft and chewy with warm spice, plenty of semisweet chocolate, and a deeper flavor from browned butter. They stay thick enough to feel like a cookie instead of a cakey pumpkin muffin top.

The method is straightforward: brown the butter, mix a thick dough, and chill it briefly before baking. Pull the cookies when the edges are set and the centers still look soft, since they finish setting on the pan.

For another easy fall dessert, try this No Bake Caramel Apple Cake.

Ingredients for Brown Butter Pumpkin Chocolate Chip Cookies

• 1/2 cup unsalted butter (115g)
• 1/2 cup pumpkin puree (120g), preferably canned pure pumpkin, not pumpkin pie filling
• 1/2 cup granulated sugar (100g)
• 3/4 cup light brown sugar (150g)
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour (210g), spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup semisweet chocolate chips (170g)

Optional for finishing: a light sprinkle of flaky salt, or 1/2 cup chopped chocolate or chocolate chunks for extra melted pockets.

How to Make Brown Butter Pumpkin Chocolate Chip Cookies

1. Brown the butter: Melt the butter in a medium saucepan or light-colored skillet over medium heat. Cook for 5 to 8 minutes, swirling or stirring occasionally, until it foams, smells nutty, and the milk solids turn golden brown. Pour it into a mixing bowl right away so it does not keep cooking. Let it cool until warm but still fluid.
2. Mix the wet ingredients: Add the pumpkin puree, granulated sugar, brown sugar, egg yolk, and vanilla to the browned butter. Whisk until smooth and combined. The mixture may look glossy and a little loose.
3. Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4. Make the dough: Add the dry ingredients to the wet ingredients and stir with a spatula just until no dry flour pockets remain. Fold in the chocolate chips. The dough should be thick, soft, and scoopable. Do not keep mixing once it comes together.
5. Chill the dough: Cover and refrigerate for about 30 minutes. This helps control spread and keeps the cookies thicker. If the dough chills much longer, let it sit at room temperature for a few minutes before scooping.
6. Preheat the oven: Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
7. Scoop the cookies: Portion the dough into even scoops on the prepared baking sheet, leaving space between them so they can spread. Bake one sheet at a time if possible for the most even results.
8. Bake: Bake for 10 to 12 minutes, rotating the pan halfway through if your oven bakes unevenly. Start checking early, since pan color, scoop size, and dough temperature can affect the time. The edges should look set and lightly golden, and the centers should still look soft and slightly underbaked but not wet.
9. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Why Brown Butter Helps

Brown butter gives these cookies a deeper, nuttier flavor that works well with pumpkin and warm spices. Let it cool slightly before mixing so the dough does not loosen too much and the egg yolk does not start to cook. If the butter smells burnt instead of toasted, it is better to start over.

How to Keep Pumpkin Cookies Soft and Chewy

Pumpkin adds moisture fast, which is why these cookies can turn cakey if the dough is too loose. Use pure pumpkin puree, measure the flour carefully, and stick with the egg yolk instead of a whole egg. The short chill also helps the cookies stay thicker and chewier in the oven.

Ingredient Notes and Easy Swaps

• Brown sugar: Dark brown sugar works in place of light brown sugar if you want a slightly deeper molasses flavor.
• Pumpkin puree: Canned puree is the most consistent. If homemade puree is looser, the dough may need a longer chill.
• Chocolate: Semisweet chips keep the sweetness balanced, but chopped chocolate or chunks work well too.
• Spices: Fresh spices make a noticeable difference. Older spices can make the cookies taste flat.

How to Store and Reheat Brown Butter Pumpkin Chocolate Chip Cookies

Let the cookies cool completely before storing. Keep them in an airtight container at room temperature for 3 to 4 days. If you stack them, place parchment between layers.

The dough can be made ahead and refrigerated for up to 48 hours before baking. If it firms up too much, let it sit at room temperature just until it is scoopable again.

To reheat baked cookies, microwave one at a time in short bursts until just soft. Avoid overheating, which can make them tough.

More Pumpkin Dessert Ideas

If you want another pumpkin dessert, this Pumpkin Lush Dessert with Graham Cracker Crust is a good option.

For a party-friendly pumpkin dessert, these Mini Pumpkin Pies with Whipped Cream are a fun choice.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1 cookie
• Calories: about 160
• Protein: 2g
• Fat: 7g
• Carbohydrates: 24g
• Per 100g: about 430 calories, 5g protein, 18g fat, 63g carbohydrates

No Bake Caramel Apple Cake

No Bake Caramel Apple Cake is a simple layered dessert with cinnamon graham crackers, a thick vanilla pudding filling, spiced apple pie filling, and a caramel drizzle on top. After chilling, the crackers soften into cake-like layers that slice neatly and make this easy to serve.

The method stays straightforward: layer everything in a 9×13-inch dish, chill until set, and add the caramel just before serving. Cutting the apples into smaller pieces and using a thick pudding layer helps the dessert hold together better.

Ingredients for No Bake Caramel Apple Cake

• About 1 1/2 sleeves cinnamon graham crackers (about 340g)
• 2 boxes (3.4 ounces each) instant vanilla pudding mix (about 190g total)
• 3 cups cold milk (about 725g)
• 1 cup heavy cream (240g)
• 1/2 cup powdered sugar (60g)
• 1 can (20 ounces) apple pie filling (about 575g)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 to 3/4 cup caramel sauce or caramel topping (about 160g)
• Whipped cream, for serving, optional

If the apple slices are large, cut them into smaller bite-size pieces before layering. If the filling seems very loose, spoon off a little excess syrup so the dessert sets more cleanly.

How to Make No Bake Caramel Apple Cake

1. Season the apples: In a small bowl, stir the apple pie filling with the cinnamon and nutmeg until evenly mixed.
2. Make the creamy filling: In a large bowl, whisk the instant pudding mix with the cold milk for 1 to 2 minutes, until it starts to thicken. Add the heavy cream and powdered sugar, then beat with a hand mixer or stand mixer for 2 to 4 minutes, until smooth and thick enough to mound on a spoon.
3. Start the layers: Arrange a single layer of cinnamon graham crackers in the bottom of a 9×13-inch baking dish, breaking pieces as needed to fit the corners and edges. Spread about one-third of the pudding mixture over the crackers, then spoon about half of the apple filling over the top.
4. Repeat and finish: Add another layer of graham crackers, another third of the pudding mixture, and the remaining apple filling. Finish with a final layer of graham crackers and spread the remaining pudding mixture over the top. Smooth the surface gently with a spatula.
5. Chill until set: Cover and refrigerate for at least 4 hours, or preferably overnight. It is ready when the graham crackers have softened and the layers hold together when sliced.
6. Top and serve: Drizzle the caramel sauce over the top just before serving. Slice into squares and use a sturdy spatula to lift out the pieces. Add whipped cream or extra caramel if you like.

How to Keep the Layers Neat

The two things that matter most here are pudding thickness and apple filling moisture. If the pudding still looks loose, keep mixing until it thickens well. If the apple filling is very syrupy, remove a little of the extra liquid before layering.

Chill time matters too. A 4-hour chill will work, but overnight usually gives the cleanest slices and the most even texture.

Easy Variations

Cherry Caramel Icebox Cake

Use cherry pie filling instead of apple pie filling. Spread it gently since it can be a little looser.

Blueberry Caramel Icebox Cake

Use blueberry pie filling for a fruitier version. Spoon it carefully so it does not streak too much into the cream layer.

Chocolate Graham Caramel Dessert

Replace the cinnamon graham crackers with chocolate graham crackers or chocolate wafer cookies for a richer version.

Make-Ahead and Serving Notes

This dessert is a good make-ahead choice for potlucks and holiday meals. Assemble it earlier in the day or the night before, then keep it covered in the refrigerator until serving.

For the cleanest top, wait to add the caramel until just before serving. If you like chilled layered desserts, you may also enjoy Pumpkin Lush Dessert.

How to Store No Bake Caramel Apple Cake

Cover leftovers tightly and refrigerate. The texture is best within 2 to 3 days while the layers are still firm and cold.

Serve leftovers straight from the refrigerator. No reheating is needed.

Do not leave this dessert at room temperature for more than about 4 hours total. Return leftovers to the refrigerator promptly so the filling stays set.

For another fall dessert, try Mini Pumpkin Pies. If you want a baked fruit dessert instead, these Cranberry Crumble Bars are another good option.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, caramel quantity, and serving size.

• Serving size: 1 of 12 servings
• Calories: about 340
• Protein: 4g
• Fat: 13g
• Carbohydrates: 54g
• Per 100g: about 220 calories, 3g protein, 8g fat, 35g carbohydrates

Pumpkin Lush

Pumpkin lush is a chilled layered dessert with a buttery graham cracker crust, a sweet cream cheese layer, creamy pumpkin pudding, and a whipped topping finish. It is cool, soft, and easy to slice once fully chilled.

The method stays simple: bake the crust briefly, then add the no-cook layers and refrigerate until firm. Use brick-style cream cheese, instant pudding, and cold milk so each layer sets the way it should.

Ingredients for Pumpkin Lush

• 2 1/2 cups graham cracker crumbs (250g)
• 1/4 cup granulated sugar (50g)
• 1/2 cup melted butter (115g)
• 8 ounces brick-style cream cheese, softened (225g)
• 1 cup powdered sugar (120g)
• 2 packages (3.4 ounces each) vanilla instant pudding mix (about 190g total)
• 3 cups cold milk (725g)
• 1 cup pumpkin puree (245g)
• 1 to 2 teaspoons pumpkin pie spice
• 8 ounces whipped topping, thawed (225g), divided
• 1/2 cup toffee bits (70g)
• 1/4 cup mini chocolate chips (45g)

Optional: 1 teaspoon vanilla extract for the cream cheese layer, or a light sprinkle of pumpkin pie spice on top before serving.

How to Make Pumpkin Lush

1. Preheat the oven and make the crust: Heat the oven to 350°F. In a bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press firmly into a 9×13-inch baking dish.
2. Bake the crust: Bake for 8 to 10 minutes, until the crust looks lightly golden and feels set. Let it cool completely before adding the next layer.
3. Make the cream cheese layer: In a second bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth, about 5 to 7 minutes. If using vanilla extract, mix it in here. Spread the mixture gently over the cooled crust in an even layer.
4. Mix the pumpkin pudding layer: In another bowl, whisk the instant pudding mix with the cold milk until it starts to thicken, about 2 to 3 minutes. Stir in the pumpkin puree and pumpkin pie spice until smooth. For a lighter texture, fold in about half of the whipped topping.
5. Add the pumpkin layer: Spoon the pumpkin mixture over the cream cheese layer and smooth it carefully with a spatula so the layers stay separate.
6. Finish the top: Spread the remaining whipped topping evenly over the pumpkin layer. Sprinkle the toffee bits and mini chocolate chips over the top.
7. Chill until firm: Refrigerate for at least 4 hours, or overnight for the cleanest slices. The center should feel fully chilled and firm enough to cut neatly.
8. Slice and serve: Cut into 12 squares and serve cold. For cleaner slices, use a sharp knife and wipe it between cuts.

Why the Layers Hold Their Shape

The two details that matter most here are using instant pudding and keeping the milk cold. Cook-and-serve pudding will not set the same way, and warmer milk can slow the thickening.

The cream cheese layer also helps the dessert slice better. A smooth, firm layer underneath keeps the pumpkin pudding from sinking into the crust.

Tips for Clean Layers

• Cool the crust completely before adding the cream cheese layer.
• Let the cream cheese soften fully so it mixes smooth and spreads easily.
• Spread each layer gently instead of pressing down hard.
• A straight-sided 9×13-inch dish makes neater squares.
• If the center still looks loose after chilling, refrigerate longer before slicing.

Variations

Pumpkin Spice Pudding

Use pumpkin spice instant pudding instead of vanilla for a stronger spiced flavor. If you do, use a little less pumpkin pie spice so the filling does not taste overly seasoned.

Butterscotch Topping

Swap some or all of the mini chocolate chips for butterscotch chips for a sweeter caramel-like finish. Keep the topping light so it does not overpower the layers.

Serving Ideas

Serve Pumpkin Lush cold, straight from the refrigerator. A few extra toffee bits or mini chocolate chips on top add a little crunch just before serving.

If you want another small-format pumpkin dessert, try these Mini Pumpkin Pies. For another make-ahead dessert that slices well, try these Cranberry Crumble Bars with Orange Filling. If you want a baked pumpkin dessert, these Pumpkin Cupcakes with Caramel Cream Cheese Frosting are another good option.

How to Store Pumpkin Lush

This dessert is best made ahead. An overnight chill gives the cleanest slices and the firmest texture.

Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 3 days. For longer storage, freeze it well wrapped and thaw in the refrigerator before serving. If it is still very firm from the freezer, let it soften slightly before cutting.

Serve chilled. This dessert does not need reheating.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1 of 12 squares
• Calories: about 360
• Protein: 4g
• Fat: 20g
• Carbohydrates: 43g
• Per 100g: about 260 calories, 3g protein, 14g fat, 31g carbohydrates

Mini Pumpkin Pies

Mini pumpkin pies have the same smooth, spiced filling as a full-size pie, but they are easier to serve and fit well on a dessert tray. A little whipped cream on top is all they need.

This version keeps the process simple: a homemade butter-shortening crust, a thick pumpkin filling that is easy to spoon into the shells, and clear baking cues so the centers set without drying out.

Ingredients for Mini Pumpkin Pies

• 1 1/4 cups all-purpose flour (155g)
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed (115g)
• 1/4 cup vegetable shortening, cold (50g)
• 4 to 6 tablespoons ice water, or just enough to bring the dough together
• 1 cup pumpkin puree (245g), preferably canned pumpkin puree, not pumpkin pie filling
• 1/2 cup brown sugar (100g)
• 1/4 cup heavy cream (60g)
• 1/4 cup milk (60g)
• 1 large egg
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• Small pinch of black pepper, optional
• Whipped cream, optional for serving

You will also need a lightly greased standard mini muffin pan and a 2 1/2-inch round cutter. If you do not have one, use something close in size as a guide.

How to Make Mini Pumpkin Pies

1. Make the dough: In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter and shortening with a pastry blender or fork until the mixture looks like coarse crumbs. Add 4 tablespoons ice water and mix gently. Add more water a little at a time only as needed until the dough just comes together. It should hold when pressed but should not feel sticky.
2. Chill the dough: Shape the dough into a disk, wrap or cover it, and refrigerate for at least 30 minutes. This makes it easier to roll and helps prevent shrinking.
3. Preheat the oven: Heat the oven to 375°F. Lightly grease a standard mini muffin pan.
4. Make the filling: In another bowl, whisk together the pumpkin puree, brown sugar, heavy cream, milk, egg, cinnamon, pumpkin pie spice, and black pepper if using. Whisk until smooth, with no streaks of egg. The filling should be thick and spoonable, not thin.
5. Roll and cut the crust: On a lightly floured surface, roll the chilled dough and cut out rounds with a 2 1/2-inch cutter. Work fairly quickly so the dough stays cool. If it softens too much, chill it again for a few minutes before continuing.
6. Fit the crusts into the pan: Press each dough round gently into a mini muffin cup. Do not stretch the dough, or it can shrink as it bakes. Patch any small tears with scraps of dough.
7. Fill the shells: Spoon the pumpkin filling into each crust, filling just below the rim. Do not overfill, since the custard can bubble up as it bakes. If needed, tap the pan gently on the counter to settle the filling.
8. Bake: Bake for 14 to 20 minutes, until the crust edges are lightly browned and the filling is just set. The centers can still have the slightest wobble, but the tops should look more matte than wet. Start checking early, since mini pies can brown quickly.
9. Cool and remove: Let the pies cool in the pan for 15 to 20 minutes so they can firm up. Remove them carefully and transfer to a wire rack to cool completely. Add whipped cream only after they are fully cool.

How to Tell When They Are Done

Use the visual cues more than the clock. The crust edges should be lightly browned, and the filling should be set around the outside with only a slight wobble in the center. If the tops still look glossy and wet, bake a little longer. If the centers are completely firm in the oven, the filling can dry out and may crack as it cools.

Crust Options

All-Butter Crust

You can replace the shortening with more butter. The flavor will be a little richer, but the dough may be slightly less forgiving, so keep it cold and work quickly.

Store-Bought Crust

Packaged pie crust works well if you want a shortcut. Use the same cutter size and mini muffin pan method, but start checking a little early since some store-bought crusts are thinner and can brown faster.

Serving Ideas

Top the pies with whipped cream just before serving. You can spoon it on or pipe it for a cleaner finish. Serve the pies chilled or at cool room temperature with coffee or tea.

For another make-ahead dessert bar, try these Cranberry Crumble Bars with Orange Filling. If you want another pumpkin dessert, these Pumpkin Cupcakes with Caramel Cream Cheese Frosting are a good follow-up. For a softer pumpkin treat, you could also make these Pumpkin Cheesecake Cookies.

How to Store Mini Pumpkin Pies

Once fully cooled, store the pies in an airtight container in the refrigerator for up to 4 days. If you need to stack them, place parchment between layers. Keep whipped cream separate if possible so the tops stay neat.

The crust will soften a bit over time, which is normal for a custard pie. These are best served chilled or at cool room temperature rather than reheated. For make-ahead prep, you can chill the dough before rolling, or bake the pies 1 to 2 days in advance.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 2 mini pies
• Calories: about 220
• Protein: 3g
• Fat: 12g
• Carbohydrates: 25g
• Per 100g: about 350 calories, 5g protein, 19g fat, 41g carbohydrates

Cranberry Crumble Bars

These cranberry crumble bars have a firm oat crust, a bright cranberry-orange filling, and a crumbly top that slices cleanly once chilled. They are tart, buttery, and just sweet enough, with an optional orange glaze if you want a little extra sweetness.

The method stays simple: mix the crumble in one bowl, cook the filling in one saucepan, and bake everything in a parchment-lined 9×13-inch pan. The key is to cook the filling until it is thick and glossy before it goes over the crust.

Ingredients for Cranberry Crumble Bars

• 2 1/2 cups old-fashioned rolled oats (225g)
• 1 1/2 cups gluten-free 1-to-1 baking flour (180g)
• 1 1/4 cups brown sugar (250g)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup cold unsalted butter, cubed (225g)
• 3 cups fresh or frozen cranberries (300g)
• 1/3 cup maple syrup (105g)
• 1 tablespoon orange zest
• 1/4 cup orange juice (60g)
• 2 tablespoons tapioca flour or arrowroot (16g)
• 1/2 teaspoon almond extract or vanilla extract

Optional topping: 1/3 cup sliced almonds.

Optional for serving: powdered sugar orange glaze, drizzled over fully cooled bars.

Use rolled oats rather than quick oats for the best crumble texture. Keep the butter cold so the mixture stays crumbly instead of turning greasy. Vanilla gives the filling a softer flavor, while almond extract makes it a little more pronounced.

How to Make Cranberry Crumble Bars

1. Preheat the oven and line the pan: Heat the oven to 375°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides so you can lift the bars out later.
2. Make the crumble mixture: In a large bowl, stir together the oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter, fork, or your fingertips until the mixture looks sandy with small clumps and holds together when squeezed. It should still look crumbly, not pasty.
3. Form the crust: Reserve about 2 cups of the crumble mixture for the topping. Press the remaining mixture evenly and firmly into the bottom of the prepared pan.
4. Par-bake the crust: Bake for 10 to 12 minutes, until the crust looks set and lightly golden at the edges. The center should no longer look raw. Set aside.
5. Cook the filling: In a medium saucepan, combine the cranberries, maple syrup, orange zest, orange juice, tapioca flour or arrowroot, and almond or vanilla extract. Cook over medium heat for 8 to 12 minutes, stirring often, until the cranberries burst and the mixture thickens into a glossy, jammy filling. A spoon should leave a trail for a second before it closes.
6. Assemble the bars: Spread the warm filling evenly over the par-baked crust. Sprinkle the reserved crumble over the top without pressing it down. If using sliced almonds, scatter them over the crumble.
7. Bake until set: Return the pan to the oven and bake for 22 to 30 minutes, until the top is golden brown and the filling is bubbling around the edges. Rotate the pan once if your oven browns unevenly. If the top darkens too quickly, tent loosely with foil near the end.
8. Cool and chill: Let the bars cool completely in the pan, then chill until firm. Plan on at least 2 hours total cooling and chilling time before slicing. Lift the slab out with the parchment and cut into 12 to 16 bars. Add glaze only after the bars are fully cool.

Start checking a little early if you are using a metal pan, which can brown faster than glass. Use the visual cues more than the clock, since ovens, pans, berry moisture, and stovetop heat can all shift the timing.

How to Keep the Bars from Getting Soggy

Three things help most here: par-bake the crust, cook the filling until it is thick rather than loose, and chill the bars before slicing. If you cut them while they are still warm, the center will be softer and the edges are more likely to break.

Fresh or Frozen Cranberries

Fresh and frozen cranberries both work well. Frozen berries may take an extra minute or two to break down and thicken on the stove, but you can use them straight from the freezer.

If you want to use leftover cranberry sauce in place of some or all of the filling, make sure it is thick enough to hold its shape. If it seems loose, simmer it down first so the bars set properly.

How to Slice, Store, and Serve

For the cleanest slices, chill the bars fully before cutting. Lift the slab out with the parchment, set it on a cutting board, and use a sharp knife. Wipe the knife between cuts if the filling starts to stick.

Store the bars in an airtight container in the refrigerator for up to 5 days. If you stack them, place parchment between layers.

These bars are a good make-ahead dessert because they firm up as they chill. Serve them cold or let them sit at room temperature for 10 to 15 minutes for a slightly softer texture. If you are adding glaze, wait until the bars are completely cool.

More Seasonal Dessert Ideas

For another holiday-friendly dessert, try these Pumpkin Cupcakes with Caramel Cream Cheese Frosting.

If you want a different easy baked treat, these Pumpkin Cheesecake Cookies are another good option.

For a warm dessert to serve alongside these bars, take a look at Pumpkin Pecan Cobbler.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, optional toppings or glaze, and serving size.

• Serving size: 1 bar, based on 16 bars
• Calories: about 255
• Protein: 3g
• Fat: 11g
• Carbohydrates: 37g
• Per 100g: about 300 calories, 4g protein, 13g fat, 43g carbohydrates

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

These pumpkin cupcakes bake up soft, moist, and warmly spiced, with a rich caramel cream cheese frosting on top. They fit well on a fall dessert table, but they are also easy enough to make for a weekend bake or bake sale.

The batter comes together with a simple whisk-and-fold method, and the frosting is straightforward as long as the caramel is fully cooled before you mix it in. You can also bake the cupcakes and make the caramel ahead, then frost them closer to serving.

Ingredients for Pumpkin Cupcakes with Caramel Cream Cheese Frosting

• 1 3/4 cups all-purpose flour (220g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup pure pumpkin puree (245g), not pumpkin pie filling
• 1/2 cup granulated sugar (100g)
• 1/2 cup light brown sugar (110g)
• 1/2 cup vegetable oil or other neutral oil (110g)
• 2 large eggs
• 1/4 cup milk (60g)

For the caramel cream cheese frosting:

• 1/2 cup unsalted butter, softened (115g)
• 8 ounces full-fat brick cream cheese, softened (225g)
• 2 1/2 to 3 cups powdered sugar (300g to 360g)
• 1/3 to 1/2 cup cooled salted caramel sauce, very thick store-bought caramel sauce, or dulce de leche (110g)
• 1 teaspoon vanilla extract, optional

Optional for finishing:

• Extra caramel drizzle
• 2 to 3 tablespoons chopped pecans

Use full-fat brick cream cheese for the frosting. Tub cream cheese is softer and can make the frosting too loose. If you use store-bought caramel, choose one that is thick enough to spoon, not one that pours like syrup.

How to Make Pumpkin Cupcakes

1. Preheat and line the pan: Heat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
3. Mix the wet ingredients: In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and milk until smooth, with no visible streaks of egg.
4. Make the batter: Add the dry ingredients to the wet ingredients. Fold with a rubber spatula just until no dry flour remains. The batter should look smooth and thick. Do not overmix.
5. Fill the liners: Divide the batter among the liners, filling each about two-thirds full.
6. Bake: Bake for 18 to 22 minutes. The cupcakes are done when the tops look set, spring back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs. If your oven bakes unevenly, rotate the pan once near the end.
7. Cool: Let the cupcakes rest in the pan for a few minutes, then transfer them to a wire rack and cool completely before frosting.
8. Make the frosting: In a mixing bowl, beat the softened butter and cream cheese until smooth. Add 2 1/2 cups powdered sugar and mix until combined. Beat in the cooled caramel sauce and the vanilla, if using. If needed, add more powdered sugar until the frosting is thick enough to spread or pipe.
9. Chill if needed: If the frosting feels too soft, chill it briefly until it firms up slightly.
10. Frost and finish: Pipe or spread the frosting onto the cooled cupcakes. Finish with extra caramel drizzle and chopped pecans, if using.

Tips for Soft, Light Pumpkin Cupcakes

For the best texture, fold the batter just until the flour disappears. Overmixing after the flour is added can make the cupcakes dense.

It also helps to keep the liners at about two-thirds full so the cupcakes rise evenly without spilling over the edges.

How to Keep the Frosting Thick Enough to Pipe

The two biggest things that affect this frosting are the cream cheese and the caramel. Use brick cream cheese, and make sure the caramel is fully cooled before adding it to the bowl.

If the frosting softens too much, chill it for a short time instead of adding a lot of extra powdered sugar. That helps it firm up without making it overly sweet.

Troubleshooting

• Dense cupcakes: The batter was likely overmixed after the flour was added.
• Cupcakes overflowed: The liners were probably filled too high. Aim for about two-thirds full.
• Uneven baking: Bake one pan on one rack, and rotate the pan near the end if needed.
• Runny frosting: The caramel may have been warm, too thin, or the cream cheese may have been too soft.
• Frosting will not hold a swirl: Chill it briefly, then pipe again.

Serving Ideas

Serve these cupcakes slightly cool or chilled if you want the frosting to hold its shape neatly. A light caramel drizzle right before serving adds a little extra flavor, and chopped pecans add a nice crunch.

If you want another pumpkin-and-cream-cheese dessert, try these Pumpkin Cheesecake Cookies. For another cozy pumpkin dessert, take a look at this Pumpkin Pecan Cobbler. If you’re building a fall dessert menu, these Baked Pears with Walnut Oatmeal Crumble are a nice addition.

How to Store Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Store frosted cupcakes covered in the refrigerator because of the cream cheese frosting. For the best texture, let them sit at cool room temperature for a short time before serving if you want a softer frosting.

Unfrosted cupcakes can be cooled completely and stored in an airtight container at room temperature for a short time, or refrigerated for longer storage. You can also make the cupcakes and caramel ahead, then frost them closer to serving.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and how much frosting is used on each cupcake.

• Serving size: 1 cupcake
• Calories: about 360
• Protein: 4g
• Fat: 19g
• Carbohydrates: 45g
• Per 100g: about 330 calories, 4g protein, 17g fat, 41g carbohydrates

Pumpkin Cheesecake Cookies

These pumpkin cheesecake cookies have a soft, spiced pumpkin dough with a creamy cheesecake center tucked inside. A cinnamon-sugar coating gives the outside a little extra sweetness and helps them feel a bit like a fall snickerdoodle.

The method is simple once you break it into parts: freeze the cream cheese filling first, then chill the dough before shaping. Bake at 350°F until the edges are set and the centers still look slightly soft so the cookies stay chewy instead of drying out.

Ingredients for Pumpkin Cheesecake Cookies

• 2 1/2 cups all-purpose flour (315g)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened (170g)
• 3/4 cup brown sugar (150g)
• 1/2 cup granulated sugar (100g)
• 1/2 cup pumpkin puree (120g), preferably a thick canned puree
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 8 ounces block-style cream cheese, softened (225g)
• 1/4 cup powdered sugar (30g)
• For the coating: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Optional: A few drops of orange gel food coloring for a brighter dough, and a simple glaze made with about 1/2 cup powdered sugar plus 1 to 2 tablespoons milk or cream for drizzling over the cooled cookies.

Ingredient note: Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced and will change both the flavor and texture.

How to Make Pumpkin Cheesecake Cookies

1. Make the filling: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Scoop small dollops onto a parchment-lined plate or tray. Freeze for at least 45 minutes, or until firm enough to pick up cleanly.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 3 to 4 minutes. Beat in the pumpkin puree, egg yolk, and vanilla. If using orange gel food coloring, add it here.
4. Finish the dough: Add the dry ingredients to the wet ingredients and mix until a soft dough forms and no dry streaks remain. Cover and chill for about 1 hour, or until the dough is easier to scoop and shape.
5. Preheat the oven: Heat the oven to 350°F. Line rimmed baking sheets with parchment paper. Put the cinnamon-sugar coating in a small bowl.
6. Fill and shape the cookies: Scoop a portion of chilled dough and flatten it in your hand. Place one frozen cheesecake dollop in the center, wrap the dough around it, and seal the seams completely. Roll gently into a ball, then coat it in the cinnamon-sugar. If the dough starts to soften or get sticky, chill it again for a few minutes before shaping the rest.
7. Arrange on the pans: Place the cookies on the prepared baking sheets, spacing them well apart so they can spread without touching.
8. Bake: Bake for 10 to 14 minutes, rotating the baking sheet halfway through if your oven browns unevenly. The cookies are done when the edges look set and lightly golden and the centers still look soft but not wet. Start checking early, especially if your cookies are small or your oven runs hot.
9. Cool: Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
10. Glaze if desired: Stir together the powdered sugar and 1 to 2 tablespoons milk or cream until smooth and thin enough to drizzle. Spoon over fully cooled cookies.

How to Keep the Cheesecake Filling Inside

Freeze the filling until it is firm, and keep the dollops small and even. When shaping the cookies, make sure the dough fully covers the cream cheese with no cracks or thin spots. If the dough gets too warm, it is harder to seal, so a short chill midway through shaping can help.

How to Tell When the Cookies Are Done

Do not wait for the centers to look fully baked in the oven. Pumpkin cookie dough can dry out quickly. Look for set edges, a little light browning on the bottoms, and centers that still look soft. The cookies will finish setting as they rest on the baking sheet.

Easy Variations

Mini Pumpkin Cheesecake Cookies

Use smaller dough portions and much smaller cheesecake centers. They will bake faster, so start checking early.

No-Glaze Version

You can skip the glaze if you want a less sweet finish. The cinnamon-sugar coating adds enough sweetness on its own.

Serving Ideas

Serve these slightly warm for a softer center or fully cooled for a neater cheesecake filling. They pair well with coffee, tea, or a glass of cold milk.

If you want another cozy pumpkin dessert, try this pumpkin pecan cobbler. For a different fall dessert, you might also like these baked pears with walnut oatmeal crumble. If you want another pumpkin bake, check out this pumpkin bundt cake with maple icing.

How to Store and Reheat Pumpkin Cheesecake Cookies

Once the cookies are fully cooled, store them in an airtight container in the refrigerator because of the cream cheese filling. If they are glazed, place parchment between layers so the tops do not stick. The cookies will soften a bit in storage, which is normal.

You can make parts ahead by freezing the cheesecake filling in advance and chilling the dough until you are ready to assemble. Baked cookies can also be frozen, though the filling may be a little softer after thawing.

To warm a cookie before serving, heat it briefly and gently so the center softens without melting out and the cookie does not dry out.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size. Optional glaze and food coloring are not included.

• Serving size: 1 cookie
• Calories: about 185
• Protein: 2g
• Fat: 9g
• Carbohydrates: 24g
• Per 100g: about 375 calories, 4g protein, 18g fat, 49g carbohydrates