Brown Butter Pumpkin Cookies With Caramel
Soft, chewy and perfectly spiced. These Brown Butter Pumpkin Cookies With Caramel are loaded with dark chocolate chunks and topped with a chocolate caramel pumpkin. This adorable fall cookie is both festive and delicious and takes classic pumpkin cookies up a notch!
If you’re looking for more pumpkin cookies, check out some of my other favorites like Double Chocolate Pumpkin Cookies, Pumpkin Chocolate Chip Cookies Cake, Pumpkin Crinkle Cookies, or Pumpkin Chocolate Cookies Without Eggs.
A Quick Look At The Recipe
- Recipe Name: Brown Butter Pumpkin Cookies With Caramel
- Ready In: 30 minutes
- Makes: 12 cookies
- Main Ingredients: butter, light brown sugar, pumpkin puree, chocolate caramel pumpkins
- Flavor Profile: nutty brown butter with rich dark chocolate and caramel
- Dietary Info: eggless, no seed oils, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: festive fall pumpkin cookies with brown butter and caramel
Summarize & Save This Content On
Why You’ll Love This Recipe
- Perfectly Spiced: These pumpkin dark chocolate caramel cookies are perfectly spiced. The combination of dark chocolate, caramel, and pumpkin pair wonderfully with cinnamon, ginger, nutmeg, and cloves.
- Naturally Eggless: Pumpkin is a great egg replacer that makes a soft and chewy cookie! These Brown Butter Pumpkin Cookies With Caramel are naturally eggless.
- Organic and Festive: Celebrate Halloween with these cookies that are both organic and festive! I use Lake Champlain Organic Chocolate Pumpkins for delicious and festive cookies!
- Caramel Filled: These pumpkin cookies are filled with chocolate caramels for a burst of flavor in every bite! If you love caramel, you'll also love Homemade Chewy Chocolate Caramel Candy and Homemade Chewy Coffee Caramel Candies.
- Flexible: Because these are naturally eggless cookies, you can easily make these cookies vegan by swapping out the butter for vegan butter. And, Lake Champlain makes Organic Vegan Chocolate Caramel Pumpkins which are so good! These are actually my favorite ones and I’m not even vegan.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- What is brown butter?
- Baker’s Tips for Brown Butter Pumpkin Cookies
- How to Make Brown Butter Pumpkin Cookies
- Recipe FAQ’s
- Serving Ideas
- Ways To Use Leftover Pumpkin
- More Pumpkin Dessert Recipes
- Brown Butter Pumpkin Cookies With Caramel
- The Bake Shop
I’m partnering with my friends at Lake Champlain Chocolates to bring you this insanely delicious and festive organic fall cookie recipe! I’m obsessed with Lake Champlain’s seasonal chocolates because they make amazing organic and festive chocolates. It can be hard to find festive things if you are following an organic lifestyle, and Lake Champlain makes it so easy!
I’m using Lake Champlain Organic Dark Chocolate Bars inside these pumpkin dark chocolate caramel cookies. Then, I place a Lake Champlain Organic Chocolate Caramel Pumpkin in the center. They make both regular pumpkins and vegan pumpkins — both of which are delicious! So, you could use either one!
Ingredients
- Butter: I use organic salted butter, but unsalted butter works too if you prefer. But if you want to make these vegan, you can use your favorite vegan butter. I like Miyoko’s as this one actually browns up well for vegan butter (not all do!).
- Brown Sugar: I use my Homemade Light Brown Sugar, but store bought also works.
- Pumpkin: I use organic pumpkin puree as an egg replacer making these Brown Butter Pumpkin Cookies naturally eggless! This also makes them easily adaptable to make vegan pumpkin cookies too as there are no eggs.
- Pumpkin Spice: I use my Homemade Pumpkin Pie Spice Mix that uses only 4 spices, but you can also use store bought.
- Dark Chocolate: I use Lake Champlain Organic Dark Chocolate Bars.
- Chocolate Pumpkins: These cookies are topped with Lake Champlain Organic Chocolate Caramel Pumpkins! You could also use their Vegan Chocolate Caramel Pumpkins too if you want to make these vegan. These are dark chocolate pumpkins filled with a caramel filing, which is where the caramel flavor comes from.
*For a full list of ingredients and measurements, visit the recipe card below.
What is brown butter?
Brown butter is when butter has been heated over the stovetop and the milk solids caramelize. The process of heating/toasting the butter makes it a light caramel color because the milk solids caramelize. This also creates a toasty, nutty, and slightly sweet flavor. It gives so much depth of flavor when used in cookies! Check out my post How To Make Brown Butter if it's your first time.
Baker’s Tips for Brown Butter Pumpkin Cookies
- If you're new to making brown butter, check out my tutorial How to Make Brown Butter for a full step by step and video.
- If you are making these vegan, make sure to use a high quality vegan butter that will brown well. I find Miyoko's butter is the best option! And use Lake Champlain Vegan Chocolate Caramel Pumpkins.
- Make sure to put the chocolate pumpkins in the freezer. This helps prevent them from melting when placed into the warm cookies.
- Make sure to allow the cookies to wait for 10 minutes after coming out of the oven before adding the pumpkins. Adding them too soon could result in the pumpkins melting.
- Be sure to store in an airtight container.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until the edges are golden brown and the middle is set.
How to Make Brown Butter Pumpkin Cookies
- Place the chocolate pumpkins in the freezer as it helps to have them cold.
- To make the brown butter: In a small saucepan, add the butter and put over low/medium heat.
- Stir until the butter melts. Continue to cook until the butter turns a golden color with small brown specs. Remove from heat immediately, as it can burn very easily at this stage.
- Allow the butter to cool at room temperature for a few hours or overnight, until it’s soft.
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Add the softened browned butter, brown sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low until combined.
- Add the pumpkin puree.
- Next, add the dry ingredients: flour, pumpkin spice, baking soda, and salt.
- Mix on low until combined.
- Add the chopped dark chocolate into the dough.
- Mix to combine completely.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2-inches in diameter.
- Bake for 15 to 17 minutes or until the edges are golden brown and the middle is set. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions). Allow cookies to cool on the baking sheets for 10 minutes. Remove the pumpkins from the freezer and place a chocolate pumpkin in the center of each cookie after this time. This will prevent the pumpkins from melting.
Recipe FAQ’s
Brown butter adds a nutty, sweet flavor that is unmatchable. It pairs really well with both the pumpkin, chocolate and caramel in these cookies.
As soon as you see the little brown specs (those are the toasted milk solids) and the butter has darkened in color to a light amber color, then it's ready. Remove it from the heat immediately as it can easily burn once it hits this stage.
Yes, some vegan butters are able to brown. Be sure to use a high quality vegan butter with added plant-based cultured milk solids. I prefer using Miyoko's for vegan butter as this butter browns really well as it has a plant-based cultured milk base.
No, they are not strongly pumpkin as we also have brown butter, dark chocolate and caramel flavors here. It's a really nice balance of flavors!
Yes, pumpkin is a great egg replacer in cookies as it provides moisture and makes cookies soft and chewy.
Pumpkin has a high water content, so depending on what brand of pumpkin you use, it can vary. This can cause cookies to be more cakey than chewy. I always use Farmer's Market Organic Pumpkin Puree, and I never have to blot or strain the pumpkin, and cookies come out perfectly every time. If you are using a different brand, or feel that the pumpkin seems very wet, you can blot dry with dry with paper towels to remove some of the moisture. Also, if you measure incorrectly and have too much flour or not enough pumpkin, this can cause cookies to be more cakey. Use a digital food scale for the best results.
Yes, this is perfect and what I use!
You can, but I think the bars are best because they can be chopped smaller than chocolate chips. The smaller pieces are better with the chocolate pumpkin center. If you’re using chocolate chips instead, I recommend minis!
By freezing the chocolate pumpkins ahead of time and then waiting a few minutes after the cookies come out of the oven before placing them into the finished cookies will help prevent them from melting.
Let the cookies come out of the oven and sit for around 10 minutes before placing the pumpkins in the centers.
Make sure to store in an airtight container for up to a week. You can also freeze these in an airtight container or freezer safe bag for up to 3 months.
Yes, these are so festive and perfect for a Halloween party!
Serving Ideas
- Enjoy with a Boozy Pumpkin Spice Hot Chocolate for a cozy treat.
- Serve as part of Halloween dessert table along with Spooky Rose Cake for Halloween, Halloween Dessert Board and Organic Halloween Cookies With Sprinkles.
- Serve for Thanksgiving dessert along with Brown Butter Apple Pie Without Eggs and Pumpkin Pie Cake with Whipped Cream Frosting.
Ways To Use Leftover Pumpkin
There's nothing worse than opening a can of pumpkin to bake with and then letting the rest go unused. Make sure to use up that pumpkin and reduce food waste. Try some of my other favorite pumpkin recipes!
- Make a cozy breakfast with Healthy Pumpkin Waffles With Bone Broth or Buttermilk Pumpkin Waffles.
- Try the Slow Cooker Pumpkin Stew for a quick and easy dinner!
- Indulge in Soft Baked Pumpkin Spice Cranberry Sandwich Cookies for another amazing pumpkin cookie recipe!
- Make your dog homemade dog treats with Pumpkin Donuts for Dogs.
- Try Chocolate Pumpkin Pie Without Eggs for a fun twist on classic pumpkin pie that also uses Lake Champlain Chocolates!
More Pumpkin Dessert Recipes
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Brown Butter Pumpkin Cookies With Caramel
Equipment
- Small Pot
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
Ingredients
- 12 Lake Champlain Organic Dark Chocolate Salted Caramel Pumpkins
- 113 grams salted butter
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- 142 grams pumpkin puree
- 255 grams all purpose flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 ounces Lake Champlain Organic Dark Chocolate Bars (chopped)
Instructions
- Place the chocolate pumpkins in the freezer as it helps to have them cold.
- To make the brown butter: In a small saucepan, add the butter and put over low/medium heat.
- Stir until the butter melts. Continue to cook until the butter turns a golden color with small brown specs. Remove from heat immediately, as it can burn very easily at this stage. Allow the butter to cool at room temperature for a few hours or overnight, until it’s soft.
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Add the softened browned butter, brown sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.
- Next, add the dry ingredients: flour, pumpkin spice, baking soda, and salt. Mix on low until combined into a smooth cookie dough.
- Add the chopped dark chocolate into the dough and mix to combine completely.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2-inches in diameter.
- Bake for 15 to 17 minutes or until the edges are golden brown and the middle is set.
- Allow cookies to cool on the baking sheets for 10 minutes. Remove the pumpkins from the freezer and place a chocolate pumpkin in the center of each cookie after this time. This will prevent the pumpkins from melting.
- Store in an airtight container for up to 7 days.
Video
Notes
- If you're new to making brown butter, check out my tutorial How to Make Brown Butter for a full step by step and video.
- If you are making these vegan, make sure to use a high quality vegan butter that will brown well. I find Miyoko's butter is the best option! And use Lake Champlain Vegan Chocolate Caramel Pumpkins.
- Make sure to put the chocolate pumpkins in the freezer. This helps prevent them from melting when placed into the warm cookies.
- Make sure to allow the cookies to wait for 10 minutes after coming out of the oven before adding the pumpkins. Adding them too soon could result in the pumpkins melting.
- Be sure to store in an airtight container.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until the edges are golden brown and the middle is set.
Nutrition
The Bake Shop
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These are so good!