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Pumpkin Miso Caramel Cookies

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Pumpkin Miso Caramel Cookies are soft, chewy fall-inspired cookies made with nutty brown butter, warm pumpkin pie spice, and a gooey swirl of salty-sweet miso caramel. They’re easy to make yet taste like a gourmet bakery treat.

Ingredients

Cookie Dough:

113 g salted butter (1/2 cup)

70 g dark brown sugar (1/3 cup, packed)

110 g granulated sugar (1/2 cup)

1 large egg

1 tsp vanilla extract

1 tsp pumpkin pie spice (or 1/4 tsp each nutmeg, cloves, allspice, and cinnamon)

150 g all-purpose flour (1 cup + 1 tbsp)

1 tsp baking powder

3/4 tsp kosher salt

Pumpkin Miso Caramel:

1 tbsp softened butter

2 tsp red miso

1 tbsp pumpkin purée

2 tbsp dark brown sugar, lightly packed

Instructions

  1. Brown the butter in a saucepan over medium heat for 3–4 minutes until golden and nutty. Transfer to a bowl and cool in an ice bath, whisking until it thickens to a paste.
  2. Beat the cooled brown butter with granulated sugar and brown sugar for 1–2 minutes until light and fluffy.
  3. Add egg, vanilla, and pumpkin pie spice. Beat until pale and airy.
  4. On low speed, mix in flour, baking powder, and salt until a dough forms. Chill dough while preheating oven to 375°F (190°C).
  5. For the caramel, mash softened butter, miso, pumpkin purée, and brown sugar until smooth. Chill while dough rests.
  6. Portion dough into 7 balls (about 80 g each). Flatten into circles 1 inch tall on a parchment-lined baking sheet.
  7. Dollop 3–4 small dots of caramel onto each cookie and swirl with a toothpick.
  8. Bake for 11–13 minutes until edges are golden. Cool slightly before serving.

Notes

Use white miso instead of red for a milder flavor.

Add a pinch of ginger for extra spice.

Mix in maple syrup for a sweeter caramel swirl.

Sprinkle flaky sea salt on top after baking for contrast.

Dough can be chilled overnight or frozen for later use.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-miso-caramel-cookies/