Pumpkin Miso Caramel Cookies

Why You’ll Love This Recipe

I enjoy this recipe because it combines unexpected ingredients—pumpkin, miso, caramel, and brown butter—into something perfectly balanced. The pumpkin adds moisture, the miso gives a savory edge, and the caramel swirl makes every bite gooey and indulgent. I also like how quickly these cookies come together, making them perfect for fall baking when I want something special without spending hours in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

113 grams salted butter (1/2 cup)
70 grams dark brown sugar (1/3 cup, packed)
110 grams granulated sugar (1/2 cup)
1 large egg
1 teaspoon vanilla
1 teaspoon pumpkin pie spice (or 1/4 teaspoon each nutmeg, cloves, allspice, and cinnamon)
150 grams all-purpose flour (1 cup + 1 tablespoon)
1 teaspoon baking powder
3/4 teaspoon kosher salt

For the Pumpkin Miso Caramel

1 tablespoon softened butter
2 teaspoons red miso
1 tablespoon pumpkin purée
2 tablespoons dark brown sugar, lightly packed

Directions

1. I start by browning the butter in a small saucepan over medium heat, stirring for 3–4 minutes until golden and nutty. I transfer it to a bowl and cool it quickly in an ice bath, whisking until it thickens into a paste.

2. Using a stand or hand mixer, I beat the cooled brown butter with the sugars for 1–2 minutes until light and fluffy.

3. I add the egg, vanilla, and pumpkin pie spice, beating until the mixture is pale and airy.

4. On low speed, I mix in the flour, baking powder, and salt just until a dough forms. I chill the dough while I preheat the oven to 375°F.

5. For the caramel, I mash together butter, miso, pumpkin, and brown sugar until smooth, then chill it while the dough rests.

6. I portion the dough into 7 balls (about 80 g each) and flatten them into circles about 1 inch tall on a parchment-lined baking sheet.

7. I dollop 3–4 small dots of the caramel mixture onto each cookie, swirling with a toothpick.

8. I bake for 11–13 minutes, until the edges are golden. Once cooled slightly, the cookies are ready to enjoy.

Servings and Timing

This recipe makes 7 large cookies. Prep takes about 15 minutes, baking about 15 minutes, for a total time of 30 minutes.

Variations

I sometimes swap red miso for white miso for a milder flavor. If I want extra spice, I add a pinch of ginger to the dough. For a sweeter caramel swirl, I mix in a drizzle of maple syrup. I also like sprinkling flaky sea salt on top right after baking for contrast.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, I warm them in the oven at 300°F for 5 minutes or give them 10 seconds in the microwave to bring back their gooey centers. These cookies also freeze well for up to 2 months.

FAQs

Can I make the dough ahead of time?

Yes, I chill it overnight and bake the next day.

Can I use canned pumpkin purée?

Yes, canned works perfectly in both the dough and caramel.

Do I need to brown the butter?

Yes, it adds a nutty richness that really enhances the flavor.

Can I use unsalted butter?

Yes, I just add an extra pinch of salt to balance the flavors.

Can I double the recipe?

Yes, I just scale up the ingredients and bake in batches.

What type of miso works best?

Red miso gives a stronger flavor, but white miso makes it milder and slightly sweeter.

Can I skip the caramel swirl?

Yes, but the miso caramel is what makes these cookies unique.

Why do I need to chill the dough?

Chilling helps prevent the cookies from spreading too much.

Can I make smaller cookies instead?

Yes, I just adjust the bake time down by a minute or two.

Do these cookies taste like pumpkin pie?

Yes, the spice blend gives them that classic pumpkin pie flavor with a salty-sweet twist.

Conclusion

I love how these Pumpkin Miso Caramel Cookies combine fall flavors with a surprising savory note. With their chewy texture, gooey caramel swirls, and pumpkin pie spice warmth, they’re an unforgettable treat. Whenever I bake them, they instantly become the star of the dessert table and a new seasonal favorite.