Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¾ teaspoon Salt
  • ½ cup Unsalted Butter (softened)
  • 1 cup Light Brown Sugar (packed)
  • ¼ cup Granulated Sugar
  • 2 Large Eggs (room temperature)
  • ¾ cup Pure Pumpkin Purée
  • 1 teaspoon Vanilla Extract
  • For the Caramel Drizzle:
  • ½ cup Granulated Sugar
  • 2 tablespoons Water
  • ¼ cup Heavy Cream (warm)
  • 2 tablespoons Unsalted Butter (cubed)
  • ½ teaspoon Flaky Sea Salt
  • For the Frosting:
  • 8 ounces Cream Cheese (full-fat, softened)
  • ½ cup Unsalted Butter (softened)
  • 3 ½ cups Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Prepare the Caramel: Combine ½ cup sugar and 2 tablespoons water in a saucepan over medium heat. Cook without stirring until the mixture turns a deep amber brown. Remove from heat and carefully whisk in the warm heavy cream (the mixture will bubble vigorously). Whisk in the 2 tablespoons of butter and ½ teaspoon of salt until smooth. Set aside to cool completely.
  2. Make the Cookie Dough Dry Ingredients: Whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and ¾ teaspoon salt in a medium bowl. Set aside.
  3. Make the Cookie Dough Wet Ingredients: In a stand mixer, cream the ½ cup butter, brown sugar, and ¼ cup granulated sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, followed by the pumpkin purée and 1 teaspoon of vanilla extract. Scrape down the sides of the bowl.
  4. Combine Dough: Gradually add the dry ingredients mixture to the wet ingredients on low speed until just combined. Do not overmix. Wrap the dough tightly and chill in the refrigerator for at least 1 hour.
  5. Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the chilled dough into 1.5 tablespoon-sized balls and place them 2 inches apart on the prepared sheets.
  6. Bake for 10–12 minutes, or until the edges are set but the centers still appear slightly soft. Cool on the baking sheets for 5 minutes before carefully transferring them to wire racks to cool completely.
  7. Prepare the Frosting: Beat the softened cream cheese and ½ cup butter until smooth. Gradually add the sifted powdered sugar and 1 teaspoon of vanilla extract on low speed, then increase speed and beat until light and fluffy.
  8. Frost and Finish: Once the cookies are completely cool, frost them generously using an offset spatula or piping bag. Drizzle the cooled salted caramel liberally over the frosting. Allow the caramel to set slightly before serving.