Delicious pumpkin cookies are baked into mini cookie cups and filled with a simple homemade salted caramel for a melt-in-your-mouth fall dessert.
These bite-sized Pumpkin Cookie Cups with Salted Caramel are a cozy, seasonal treat that balance warm pumpkin spice with rich, slightly salty caramel. They were inspired by other cookie-cup creations and are easy to prepare in mini muffin tins. The cups bake up soft and slightly chewy, with an indentation pressed into the center to hold the silky caramel filling. They make a perfect snack for Halloween parties, potlucks, or a Friendsgiving dessert tray.
How to make them
- Preheat the oven to 350°F (175°C).
- Whisk together the dry ingredients in a bowl: flour, salt, baking powder, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- In a separate large bowl, combine the melted butter, brown sugar, granulated sugar, and vanilla. Add the egg and the egg yolk and mix until smooth. Stir in the pumpkin puree until evenly combined.
- Add the dry mixture to the wet ingredients and stir until a soft cookie dough forms.
- Grease mini muffin tins. Fill each cup about ¾ full with dough. Bake for 15–18 minutes.
- Right after removing the tins from the oven, use the end of a spatula or the handle of a wooden spoon to press a shallow indentation into the center of each cookie to form a cup.
- Allow the cookie cups to cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely before filling.
- Prepare the salted caramel filling (instructions below) and spoon or pipe it into each cooled cookie cup. Chill briefly if you prefer a firmer caramel, then serve at room temperature.
Storage and make-ahead tips
Store the finished cookie cups in a single layer in an airtight container at room temperature for up to 3 days. Avoid stacking them to prevent sticking. You can bake the cookie cups in advance and refrigerate them unfilled; fill with caramel shortly before serving for best texture. These also work well as part of a seasonal snack board or dessert spread.
More recipes with salted caramel
If you love salted caramel, consider trying other fall favorites such as salted caramel cinnamon rolls, salted caramel pecan monkey bread, no-churn salted caramel ice cream, a salted caramel pecan baked brie, salted caramel cashew cookies, or salted caramel praline French toast. These pair beautifully with the pumpkin cookie cups for an indulgent seasonal menu.
Save this recipe to make later and share photos of your finished cookie cups on social media to show off your fall baking. Tag the creator or use an appropriate hashtag if you share them with friends.
Pumpkin Cookie Cups with Salted Caramel Filling
Servings: 48 cookie cups
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes
Author: Whitney Bond
Ingredients
Pumpkin Cookie Cups
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup butter, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- ½ cup pumpkin puree
Salted Caramel Filling
- ½ cup granulated sugar
- 3 tbsp butter
- ¼ cup heavy cream
- ½ tsp sea salt (or to taste)
Instructions
Pumpkin Spice Cookie Cups
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, combine melted butter, brown sugar, granulated sugar, and vanilla. Stir in the egg and egg yolk until smooth, then fold in the pumpkin puree.
- Add the dry ingredients to the wet ingredients and mix until just combined into a soft dough.
- Grease two 24-cup mini muffin tins. Fill each cup about ¾ full with dough and bake for 15–18 minutes, until edges are set and centers are slightly soft.
- Immediately after removing from the oven, press the back of a spoon or spatula into the center of each cookie to form a small cup. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Salted Caramel Filling
- In a small saucepan over medium heat, warm the granulated sugar, stirring constantly with a wooden spoon. The sugar will melt and turn into an amber-colored liquid; continue stirring to prevent burning.
- Once the sugar is fully melted and amber in color, stir in the butter until melted and incorporated, about 2–3 minutes.
- Slowly drizzle in the heavy cream while stirring constantly. The mixture may bubble vigorously; continue stirring until smooth.
- Allow the caramel to boil for 1 minute, then remove from heat and stir in the sea salt. Let the caramel cool slightly so it thickens but remains pourable.
- Spoon or pipe the warm caramel into the cooled pumpkin cookie cups. Let the caramel set at room temperature or chill briefly for a firmer texture before serving.
Notes
A plastic squeeze bottle or piping bag makes filling the cookie cups quick and clean. Be cautious when melting sugar for caramel — it becomes extremely hot. If making ahead, bake the cups and store them unfilled; add the caramel shortly before serving for best texture.
Nutrition Facts (per cookie cup)
- Calories: 93 kcal
- Carbohydrates: 13 g
- Protein: 1 g
- Fat: 4 g
- Saturated Fat: 3 g
- Cholesterol: 19 mg
- Sodium: 84 mg
- Sugar: 9 g
- Vitamin A: 536 mg (approx.)