Go Back
Caramelized Pumpkin Chocolate Chip Cookies Recipe
Ben Carraoli

Caramelized Pumpkin Chocolate Chip Cookies Recipe

I still remember pulling these caramelized pumpkin chocolate chip cookies out of the oven and thinking, wow, fall really does have a flavor. I had already made pumpkin cookies before, but adding caramelized pumpkin and a glossy caramel finish took them to another level.
Print Recipe Pin Recipe
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • Pumpkin purée – 1 cup canned pumpkin works best because it’s smooth and consistent; caramelizing it removes excess moisture and deepens flavor
  • Unsalted butter – ½ cup softened (soft butter creams better with sugar and creates a rich, tender cookie texture)
  • Granulated sugar – ½ cup helps the cookies spread slightly and adds clean sweetness
  • Brown sugar – ½ cup adds moisture and a subtle caramel note that pairs perfectly with pumpkin
  • Egg yolk – 1 large using only the yolk keeps the cookies soft and chewy rather than cakey
  • Vanilla extract – 1 teaspoon enhances both pumpkin and chocolate flavors without overpowering them
  • All-purpose flour – 1 ½ cups provides structure while keeping the cookies soft
  • Baking soda – ½ teaspoon gives just enough lift without making the cookies puffy
  • Salt – ½ teaspoon balances sweetness and sharpens chocolate flavor
  • Pumpkin pie spice – 1 ½ teaspoons adds warm fall spices like cinnamon, nutmeg, and ginger
  • Semi-sweet chocolate chips – 1 cup balances sweetness and melts beautifully into the dough
  • Caramel glaze – about ½ cup adds a glossy finish and rich buttery sweetness on top

Method
 

  1. Start by placing the pumpkin purée in a saucepan over medium heat. Stir constantly until it thickens slightly and darkens in color. This step removes excess moisture and concentrates the pumpkin flavor.
  2. In a mixing bowl, cream the softened butter with granulated and brown sugar. Mix until light and fluffy, which helps create soft cookies with even texture.
  3. Mix in the egg yolk and vanilla extract until fully incorporated. The dough should look smooth and glossy at this stage.
  4. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. This ensures the leavening and spices are evenly distributed.
  5. Gradually add the dry ingredients to the wet mixture. Mix just until combined to avoid overworking the dough.
  6. Stir in the cooled caramelized pumpkin and chocolate chips. The dough will be thick and slightly sticky.
  7. Scoop dough onto a lined baking sheet and bake until the edges are set and centers look soft. Let them cool slightly before glazing.
  8. Drizzle caramel glaze over cooled cookies. Allow it to set before serving for the best texture.

Notes

  • I always let the caramelized pumpkin cool completely so it doesn’t melt the butter.
  • I chill the dough for 15 minutes if it feels too soft, which helps control spreading.
  • I slightly underbake the cookies because they continue to set as they cool.
  • I drizzle caramel while the cookies are just warm for a smoother finish.