Salted Pumpkin Caramel Thumbprint Cookies are delicious brown sugar oatmeal cookies with a salted pumpkin caramel filling. These thumbprint cookies with icing have the perfect taste of Fall flavors.
This recipe for thumbprint cookies is so simple to make, using a cookie mix simplifies the process and the caramel icing is easy to whip up too. By using a box of Krusteaz Brown Sugar Oatmeal cookie mix, we reached the epitome of perfection with these salted caramel cookies.
The BEST Seasonal Cookies
Thanks to the packaged cookie mix, these treats are truly fabulous and so easy to make. Everything about this cookie recipe is perfect for fall. From the salted caramel filling to the pumpkin and spices, you are going to love every last bite. Give these tasty cookies a try, we hope you enjoy them as much as we do.
Why we think you will love this oatmeal cookie recipe
If you were not already convinced to give this recipe a try, here are a few reasons that I am sure will sway you to do so.
- Perfect flavors and texture combination. The sweet and chewy brown sugar oatmeal cookie base pairs perfectly with the flavors in the pumpkin caramel filling. These Fall flavors with the creamy caramel filling makes for a delightful dessert.
- Very little effort to make. Mixing, baking, stirring and chilling are about the only things you’ll have to do to make these cookies. These cookies are very beginner friendly, great for novice bakers or having the kids help too.
- Simple ingredients. You will be surprised to find that many of the ingredients needed for this recipe are already in your home. We use very simple pantry staple ingredients like eggs, butter, corn syrup, etc. Any shopping trip needed should be minimal.
Salted Caramel Thumbprint Cookies Ingredients
Cookie mix: You will need 1 box of Krusteaz Brown Sugar Oatmeal cookie mix for the base of this cookie recipe.
Egg: Use 1 large egg to create great tasting cookies.
Butter: Adding in ½ cup of softened butter will make the cookies rich in taste.
Flour: Use ⅓ cup of flour to get the dough to the perfect consistency for scooping and shaping.
Salted Pumpkin Caramel Filling
Sugar: You will need ½ cup of granulated sugar to make this caramel nice and sweet.
Water: All you need is 2 tablespoons of water to make the perfect consistency.
Corn syrup: Use 2 tablespoons of light corn syrup for added thickness and sweetness.
Heavy cream: By adding in ⅓ cup of heavy whipping cream, we can get the perfect flavor and creaminess.
Butter: You need 2 tablespoons of unsalted butter for added richness.
Spices: Use ¾ teaspoon of pumpkin pie spice, store bought or homemade blend.
Pumpkin: You will need ½ cup of canned pumpkin puree for incredible flavor.
Sea Salt: For a salted caramel taste, you will want to use a little coarse sea salt, NOT table salt!
How to make Salted Pumpkin Caramel Thumbprint Cookies
Cookie dough
In a medium mixing bowl, use an electric mixer to blend the cookie mix, egg, softened butter, and flour until well combined.
Proceed to cover the bowl of cookie dough and chill it in the refrigerator for about 1 hour.
Bake
Once the cookie dough has chilled, get the oven preheating to 375 degrees F.
Then, roll the dough into 1-inch balls and place the balls 2 inches apart on an ungreased cookie sheet.
Continue to press your thumb in the center of each dough ball and place in the preheated oven and bake for 8 to 10 minutes.
If the indentions puff up while cooking, use the back of a rounded teaspoon to re-press the centers immediately after baking. Let the cookies cool completely before adding the filling.
Caramel filling
In a medium saucepan, combine the sugar, water, and corn syrup. Bring the mixture to a boil over medium heat, occasionally stirring while boiling until the mixture turns a light amber color (about 4-5 minutes).
Then remove the pan from the heat and add the heavy cream and butter. Stir well and then add the pumpkin pie spice and canned pumpkin, mix again to combine all ingredients well.
Once the caramel mixture is well combined, transfer it to a covered container and chill in the refrigerator for at least 4 hours.
Assemble
Now, spoon the caramel mixture into the cooled cookies and sprinkle each cookie with a pinch of coarse sea salt.
Serve and enjoy!
SALTED PUMPKIN CARAMEL THUMBPRINT COOKIES
Ingredients
Cookies
- 1 box Krusteaz Brown Sugar Oatmeal cookie mix
- 1 egg
- ½ cup butter softened
- ⅓ cup flour
Salted Pumpkin Caramel Filling
- ½ cup sugar
- 2 Tbsp water
- 2 Tbsp light corn syrup
- ⅓ cup heavy whipping cream
- 2 Tbsp unsalted butter
- ¾ tsp pumpkin pie spice
- ½ cup canned pumpkin
- coarse sea salt
Instructions
- Cookie dough: In a medium mixing bowl, use an electric mixer to blend the cookie mix, egg, softened butter, and flour until well combined. Proceed to cover the bowl of cookie dough and chill it in the refrigerator for about 1 hour.
- Bake: Once the cookie dough has chilled, get the oven preheating to 375 degrees F. Then, roll the dough into 1-inch balls and place the balls 2 inches apart on an ungreased cookie sheet.
- Continue to press your thumb in the center of each dough ball and place in the preheated oven and bake for 8 to 10 minutes. If the indentions puff up while cooking, use the back of a rounded teaspoon to re-press the centers immediately after baking. Let the cookies cool completely before adding the filling.
- Caramel filling: In a medium saucepan, combine the sugar, water, and corn syrup. Bring the mixture to a boil over medium heat, occasionally stirring while boiling until the mixture turns a light amber color (about 4-5 minutes). Then remove the pan from the heat and add the heavy cream and butter. Stir well and then add the pumpkin pie spice and canned pumpkin, mix again to combine all ingredients well. Once the caramel mixture is well combined, transfer it to a covered container and chill in the refrigerator for at least 4 hours.
- Assemble: Now, spoon the caramel mixture into the cooled cookies and sprinkle each cookie with a pinch of coarse sea salt. Serve and enjoy!
Notes
Nutrition
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How long are caramel thumbprint cookies good for?
These cookies can last up to one week if kept stored covered or in an airtight container in the fridge. You can freeze them if desired for up to 3 months, but if doing this, I recommend freezing them for 2 hours on a baking sheet and laying parchment paper between layers so that they don’t stick together.
What if I can’t find Krusteaz Brown Sugar Oatmeal cookie mix?
You can use a different cookie flavor. I would recommend the oatmeal scotchies cookie mix as it is the closest to the brown sugar one and would taste great with the caramel, but you can use any same sized box of Krusteaz cookie mix.
Do I Have To Chill My Cookie Dough?
Yes. When recipes request that you chill your cookie dough it’s usually for a good reason. A good reason is that the flavor gets a little longer to develop and make the cookies taste even more incredible but the biggest reason is because of the butter/fats in the dough.
By chilling the dough we allow the fats to solidify which means your cookies won’t spread out as much while baking so the texture turns out perfectly. This is especially important on warmer days or when your butter is warm or softened.
Check out these other delicious cookie recipes!
- PEPPERMINT CHOCOLATE CHIP COOKIES
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- LEMON PUDDING COOKIES
- CHOCOLATE MINT COOKIES
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- HALLOWEEN PEANUT BUTTER COOKIE PIZZA
- HOT CHOCOLATE MARSHMALLOW COOKIE CUPS
- FROSTED SNICKERDOODLES
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Salted Pumpkin Caramel Thumbprint Cookies are incredible oatmeal brown sugar cookies with a delicious salted pumpkin caramel filling. These thumbprint cookies with icing have the most amazing taste of Fall flavors.
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