Description
These 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 are easy to make and taste like a gourmet bakery treat.
Ingredients
Scale
- 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
- For the Pumpkin Miso Caramel:
- 1 tbsp softened butter
- 2 tsp red miso
- 1 tbsp pumpkin purée
- 2 tbsp dark brown sugar, lightly packed
Instructions
- 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.
- Beat the cooled brown butter with granulated sugar and brown sugar for 1–2 minutes until light and fluffy.
- Add egg, vanilla, and pumpkin pie spice. Beat until pale and airy.
- On low speed, mix in flour, baking powder, and salt until a dough forms.
- Chill dough while preheating oven to 375°F (190°C).
- For the caramel, mash softened butter, miso, pumpkin purée, and brown sugar until smooth.
- Chill while dough rests.
- Portion dough into 7 balls (about 80 g each).
- Flatten into circles 1 inch tall on a parchment-lined baking sheet.
- Dollop 3–4 small dots of caramel onto each cookie and swirl with a toothpick.
- 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 large cookie
- Calories: 230
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg