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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 tablespoon vanilla extract - 1 cup pumpkin puree - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup caramel sauce These ingredients create the perfect blend for Caramel Pumpkin Spice Latte Cookies. The unsalted butter gives a rich base, while the brown sugar adds depth. The pumpkin puree brings moisture and flavor, making these cookies soft and chewy. I love using spices like cinnamon, nutmeg, and ginger for that cozy taste. Together, they make these cookies feel like a warm hug on a chilly day. The semi-sweet chocolate chips add a nice touch of sweetness. Don't forget the caramel sauce; it brings everything together. - Optional mix-ins: Consider adding nuts or dried fruits for added texture. - Substitutions for dietary restrictions: You can use gluten-free flour or plant-based butter for a tailored treat. These variations let you customize your cookies. They can fit different diets while still tasting fantastic. I often experiment with different mix-ins, and you might find your new favorite flavor! 1. First, preheat your oven to 350°F (175°C). This step is key for perfect cookies. 2. Next, line two baking sheets with parchment paper. This keeps the cookies from sticking. 3. In a large bowl, cream together 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix until it looks light and fluffy. 4. Then, add 1 large egg and 1 tablespoon of vanilla extract. Mix this in well. 1. Now, stir in 1 cup of pumpkin puree until it is all combined. This gives the cookies their unique flavor. 2. In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt. 3. Gradually add this dry mix to the wet mix. Stir gently until everything is just combined. 1. Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart. 2. Drizzle a small amount of caramel sauce on each cookie dough scoop. This adds a sweet surprise. 3. Bake in your preheated oven for 10 to 12 minutes or until the edges are lightly golden. 4. After baking, let the cookies cool on the sheets for 5 minutes. Then, transfer them to wire racks to cool completely. 5. For extra sweetness, drizzle more caramel sauce over the cooled cookies if you like. - Always ensure your butter is at room temperature. This helps create a smooth dough. - Don't over-mix the dough. Mix until just combined to keep cookies soft. - Consider adding extra spices to the caramel for a unique twist. A pinch of nutmeg or allspice can elevate the flavor. - Using flavored chocolate chips, like pumpkin spice or toffee, adds depth to your cookies. This small change can make a big difference. - Dust your cookies with cinnamon or powdered sugar before serving. This adds a lovely touch. - Serve your cookies alongside a warm pumpkin spice latte. This pairing creates a cozy fall experience. {{image_2}} You can play with flavors in your cookies. Try adding nuts for crunch. Chopped walnuts or pecans work great. They add texture and flavor. This twist makes each bite even better. Another fun option is to swap in chocolate chips. Use white or dark chocolate for a rich taste. This change gives the cookies a sweet surprise. You can mix in your favorite candy bits too. Make your cookies festive with seasonal touches. For holidays, use fun decorations. Add sprinkles or icing to match the season. In winter, think about peppermint. Adding peppermint extract can create a minty twist. This flavor pairs well with pumpkin spice. You can enjoy a cozy cookie all winter long. You can choose how big you want your cookies. Mini cookies are great for bite-sized fun. They are perfect for sharing. Just remember to adjust the baking time. Bake mini cookies for about 8-10 minutes. If you prefer regular-sized cookies, follow the original recipe. These will be soft and chewy. Just keep an eye on them as they bake. The edges should turn light golden. Experiment with these variations and find your perfect treat! To keep your caramel pumpkin spice latte cookies fresh, store them in an airtight container at room temperature. This method keeps them soft and tasty for about a week. If you want your cookies to last longer, refrigerate them. Just make sure they are in a sealed container. This will help them stay fresh for up to two weeks. You can freeze your cookies both before and after baking. To freeze unbaked dough, scoop it onto a baking sheet, then place it in the freezer until firm. Once frozen, transfer the dough balls to a zip-top bag. For baked cookies, let them cool completely. Then, place them in a freezer-safe container. They can last up to three months in the freezer. To thaw, simply take the cookies out and place them in the fridge overnight. If you need them fast, let them sit at room temperature for a couple of hours. For the best flavor, eat your caramel pumpkin spice latte cookies within 3 to 5 days. After that, they might start to lose their yummy taste. Signs of stale cookies include a hard texture or dry taste. If this happens, you can refresh them by placing them in a sealed container with a slice of bread for a few hours. The moisture from the bread will help soften them up again. Can I make these cookies ahead of time? Yes, you can make the dough ahead of time. Just wrap it tight and chill it. You can also bake the cookies and store them in an airtight container. They stay fresh for days. How do I ensure my cookies are chewy? To get chewy cookies, do not over-bake them. Take them out when the edges are golden. The centers might look soft, but they will firm up as they cool. Can I use fresh pumpkin instead of puree? Yes, fresh pumpkin works! Just cook and puree it until smooth. Make sure to drain excess water so your dough stays thick. What is the best way to measure flour accurately? The best way is to use the spoon-and-level method. Scoop the flour with a spoon into a measuring cup. Then, level it off with a knife for the right amount. Can I substitute caramel sauce with something else? You can use butterscotch sauce or chocolate syrup if you want. Both add a sweet touch, but they change the flavor a bit. How do I know when the cookies are done baking? Check for lightly golden edges. The centers should look soft but not wet. They will continue to cook slightly after you take them out. Are these cookies gluten-free? No, these cookies are not gluten-free. They use all-purpose flour. You can use a gluten-free flour blend as a substitute. Can I use a sugar substitute in this recipe? Yes, you can use a sugar substitute like erythritol or stevia. Make sure to check the conversion ratio for the best results. What are some vegan alternatives for the ingredients? For a vegan version, use plant-based butter, a flax egg, and non-dairy milk. Make sure to choose a vegan caramel sauce too. You learned how to make tasty pumpkin cookies with simple steps. We covered all the key ingredients and helpful tips. Remember to store your cookies well to keep them fresh. With these variations, you can make the recipe your own. Enjoy your baking and share these cookies with friends! Happy baking and see you next time for more delicious ideas!

Caramel Pumpkin Spice Latte Cookies

Indulge in the fall flavors with these delightful Caramel Pumpkin Spice Latte Cookies! Soft and chewy, these cookies are packed with pumpkin puree, warm spices, and chocolate chips, all drizzled with sweet caramel. Perfect for cozy evenings or holiday gatherings, they are sure to impress! Click through to discover the full recipe and treat yourself to a batch of these festive delights that bring autumn to your kitchen.
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 tablespoon vanilla extract

1 cup pumpkin puree

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup caramel sauce

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the egg and vanilla extract to the mixture, mixing until fully incorporated.

        Stir in the pumpkin puree until combined.

          In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

            Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

              Fold in the chocolate chips until evenly distributed throughout the dough.

                Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                  Drizzle a small amount of caramel sauce on top of each cookie dough scoop before baking.

                    Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

                      Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                        Once cooled, drizzle additional caramel sauce over the top if desired for extra sweetness.

                          Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 24 cookies

                            - Presentation Tips: Arrange the cookies on a decorative plate and dust with a sprinkle of cinnamon for a festive touch. Serve with a warm mug of pumpkin spice latte for the perfect fall treat!