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White Chocolate Caramel Pumpkin Spice Cookies – filled with pumpkin spice, creamy chunks of white chocolate and chewy caramel bits. The perfect bite of fall! Enjoy this delicious pumpkin cookie as is or with a decadent white chocolate buttercream filling!

a stack of white chocolate caramel pumpkin spice cookies on a festive Halloween table scape

If you have been around the blog for anytime you know how important sharing recipes are to me. I believe recipes and the food we create and share are tied to tons of wonderful memories. And this definitely if one of those.

This pumpkin cookie recipe comes from my sweet friend Becky Stillwell. Thank you so much for sharing this recipe with me!  

My memories with Becky began when our kiddos were little and we took our kids to a playgroup I will always cherish …. Oh what I would do to have just one of those days back again.  We are both now in that empty nester’s stage. And…. now I am a brand new grandmother (aka “Kiki”) and the pitter patter of little feet will fill the house again. Pinch me I still cannot believe it!

These days I keep up with Becky all the way in up North Carolina. As I am sure many of you do with cherished friends and family. She and I love recipes, baking and family.  I am very thankful for social media keeping us all connected.

Becky, THANK YOU again! I know everyone that makes these will thank you as well for sharing this sweet recipe with us!  

And I hope all of you will try this one and make memories built around a yummy cookie with your loved ones!

the ingredients needed to make these white chocolate caramel pumpkin spice cookies
  • Pumpkin Spice pudding Mix
  • All-purpose flour
  • Brown sugar
  • Granulated sugar
  • Baking soda
  • Vanilla extract
  • Large eggs
  • Butter, softened
  • White chocolate chips
  • Caramel bits

Ingredients for White Chocolate Buttercream Icing

the ingredients needed to make these white chocolate caramel pumpkin spice cookies
  • Butter
  • White Chocolate
  • Vanilla
  • Powdered Sugar
  • Sea Salt (optional)
  • Heavy Whipping Cream

How to make the best pumpkin spice cookies

These pumpkin cookies are packed full of yummy decadence. The creamy white chocolate and the chewy caramel compliments the pumpkin spice and melds together quite nicely.

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Sift together flour and baking soda and set aside.
  3. Cream butter and sugar until fluffy.
  4. Add in dry pudding mix and mix until combined.
  5. Next add in eggs until each is incorporated and then add in vanilla and combine.
  6. Gradually add in dry flour mixture.
  7. Fold in white chocolate chips and caramel chips.
  8. If time allows, cover and refrigerate dough for 1 hour or overnight. If time does not allow you can bake immediately and cookies are still terrific.
  9. Drop the dough, using a small cookie scoop (about 1 ½ tablespoons), onto parchment lined baking sheets about 2-inches apart. This will be 12 cookies to a baking sheet.
  10. Bake at 350° for about 8 – 10 minutes.
  11. Cool on baking sheet for 5 minutes and then transfer cookie to cooling rack.

Honestly these White Chocolate Caramel Pumpkin Spice Cookies are so delicious on their own. I love them just as they are! They have a soft gooey white chocolate center with chewy bites of caramel throughout. YUM!

Now, if you are looking for a very rich and indulgent cookie or just love the look and taste of an iced cookie, make this White Chocolate Buttercream Icing. Top them off with icing or spoon/ pipe in the middle of two cookies for a Pumpkin Spice Whoopie Pie that is extra special.

White Chocolate Caramel Pumpkin Spice Cookies on a cooling rack with White Chocolate Buttercream icing in a glass dish and orange pumpkins  in the background.

How to make White Chocolate Buttercream Icing

  • Cream together butter and vanilla.
  • Gently pour melted white chocolate and beat until combined.
  • Turn mixer to low and gradually add in powdered sugar and salt (if using), until combined.
  • Add in whipping cream, then add in more powdered sugar if needed to get the consistency you like.
  • Top cookies with icing or spoon / pipe in between two cookies to make a sandwich or pumpkin spice whoopie pie cookie!

How do you know when these cookies are done baking?

These cookies do not take long to bake. Make sure to keep an eye on them, as ovens vary. They take about 8 to 10 minutes to bake a normal sized cookie (I find 9 minutes to be perfect) and up to 12 minutes if you choose to make a larger cookie.

Look for the edges of the cookies to just start to set. The edges will be slightly brown, while the center of the cookie will be soft.

They will also continue to bake once they are removed from the oven and will harden as they cool.

white chocolate caramel pumpkin spice cookies being filled with buttercream icing

How can I adapt these cookies

  • If you want just a pumpkin spice cookie, feel free to leave out the white chocolate chips and caramel bits.
  • Add in chocolate chips and a half a cup of nuts instead – pecans or walnuts are delicious options.
  • Try different extracts or liquors – switch the vanilla with a little bourbon or rum extract in the batter.
  • Add in extra cinnamon. Another 1/2 or teaspoon for more of a pumpkin snickerdoodle cookie flavor.

What can I do if I cannot find Pumpkin Spice Pudding Mix

I often have difficulty finding pumpkin spice pudding mix, so I experimented and a vanilla pudding mix and 1½ to 2 teaspoons per box works just as well. So for this recipe you will need 2 – 3.4 ounce boxes of vanilla instant pudding and 3 to 4 teaspoons of pumpkin pie spice. Three teaspoons give it a slightly more subtle flavor, while 4 is a little more robust (or add as much as you like – you pumpkin spice lovers, I know you are out there 😉 )!

Two pumpkin spice whoopie cookies on a tray with orange burlap ribbon underneath.

How to decorate White Chocolate Caramel Pumpkin Cookies

  • Ice the top of the cookie for a classic look.
  • If icing the top you can jazz it up by sprinkling on something pretty – like pumpkin pie spice, fall sprinkles, or some orange sanding sugar.
  • Drizzle the cookie with caramel and top with flaky sea salt. You could even do this on top of the icing too!
  • Place a candy pumpkin on top.
  • Make them Whoopie Pies by filling two cookies with the buttercream. You could roll them in nuts or sprinkles to give them something a little extra.
white chocolate caramel pumpkin spice cookies filled with buttercream icing
  • This recipes makes a batch of 6 dozen cookies that is 72 cookies and it’s perfect for a crowd. If you are making whoopie pie cookies you will get 3 dozen.
  • It’s plenty to share for your holiday festivities.
  • Brown sugar is added to give a richer cookie with depth of flavor.
  • The dough does not have to be rested (I like to when I can), but you can make the cookies in 30 minutes.
  • They are so versatile. You can enjoy them plain, iced, as a sandwich cookie or decorated with festive colors.
A stack of pumpkin spice sandwich cookies tied with twine ribbon.

Top Tips

  • If time allows, cover the dough and let refrigerate for 1 hour or overnight. If you don’t have time that is okay, they turn out great even without it.
  • If you cannot find sea salt for the icing, you can skip it or use kosher salt.
  • Make sure to let cookies cool a few minutes before moving them. This will keep them from breaking.
  • Don’t skip lining the cookie pan with parchment paper or a silicone mat.

How to store cookies

  • Store non iced cookies in an airtight container or gallon baggy at room temperature for up to 1 week.
  • Iced cookies can be placed in an airtight container in layers with wax paper in between. Store in refrigerator for up to 1 week. Allow to come to room temperature to enjoy as the caramels will harden in the fridge.
  • You can also individually wrap the cookies and store in refrigerator or freezer.

Can I make pumpkin spice cookies ahead of time?

Yes! You can make the dough 1 to 3 days ahead of time, cover and refrigerate. Remove a few minutes ahead before baking.

  • Freeze Cookie Dough – scoop out cookie dough onto a parchment or wax paper lined baking sheet spaced far enough apart so not touching. Freeze scooped dough for about 30 minutes until hard. Then place frozen cookie dough in an airtight freezer bag, remove as much air as possible and freeze for up to 3 months.
  • If baking from frozen – you can thaw in refrigerator overnight, or place on parchment lined cookie sheet and thaw 15 minutes before baking. If you want to cook from frozen it will take a few extra minutes. Just keep an eye out!
  • Freeze baked cookies after completely cooled in a freezer safe Ziploc bag for up to 1 month. Let thaw and enjoy.

a closeup of these white chocolate caramel pumpkin spice sandwich cookie sandwiches

More Fall Flavored Sweets to enjoy

a closeup of these white chocolate caramel pumpkin spice sandwich cookie sandwiches
Recipe
5 from 3 votes

(click stars to rate)

White Chocolate Caramel Pumpkin Spice Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 dozen cookies or 3 dozen sandwich cookies
Author: Nikki Lee
White Chocolate Caramel Pumpkin Spice Cookies – filled with pumpkin spice, creamy chunks of white chocolate and chewy caramel bits. The perfect bite of fall! Enjoy this delicious pumpkin cookie as is or with a decadent white chocolate buttercream filling!
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Ingredients 

White Chocolate Caramel Pumpkin Cookies

  • 2 3.4 ounce packages pumpkin spice pudding mix
  • 4 ½ cups all-purpose flour
  • 1 ½ cups brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoon vanilla extract
  • 4 large eggs
  • 2 cups butter, softened
  • 1 bag white chocolate chips, 11 ounce
  • 1 bag caramel bits, 11 ounce

White Chocolate Buttercream Filling

  • 1 cup butter, softened
  • 6 ounces white chocolate bar, melted
  • 1 ½ to 2 cups powdered sugar
  • 1 teaspoon vanilla
  • teaspoon sea salt
  • 3 Tablespoons heavy whipping cream

Instructions

  • White Chocolate Caramel Pumpkin Cookies
  • Preheat oven to 350°F and adjust the rack to the middle position. Line 2 to 3 large baking sheets with parchment paper.
  • In a large bowl sift together flour and baking soda and set aside.
  • In another large bowl or stand mixer, cream together butter and sugar until fluffy (about 3 to 4 minutes).
  • Add in dry pudding mix and mix until combined.
  • Next add eggs one at a time until each is incorporated and then add in vanilla and combine.
  • Gradually add flour mixture.
  • Fold in white chocolate chips and caramel chips.
  • If time allows, cover and refrigerate dough for 1 hour or overnight. If time does not allow you can bake immediately and cookies are still terrific.
  • Drop the dough, using a small cookie scoop (about 1 ½ tablespoons), onto parchment lined baking sheets about 2-inches apart. This will be 12 cookies to a baking sheet.
  • Bake at 350° for about 8 – 10 minutes or until the edges just start to set (I find 9 minutes to be perfect). The center of the dough will still be slightly soft.
  • Place baking sheets on a cooling rack for 5 minutes and then transfer cookie to cooling rack.
  • White Chocolate Buttercream Filling
  • In a large bowl or stand mixer on medium speed, cream together butter and vanilla.
  • Gently pour in melted white chocolate and mix until combined.
  • Turn mixer to low and gradually add in powdered sugar and salt (if using) until combined.
  • Add in whipping cream, then add in more powdered sugar to get the consistency you like.
  • Top cookies or spoon or pipe in between two cookies to make a sandwich or pumpkin spice whoopie pie cookie!

Notes

1. These cookies are delicious on their own without the icing. So feel free to enjoy them as a stand alone cookie. The white chocolate buttercream puts them over the top making them very rich and delicious.
2. If you cannot find pumpkin spice pudding mix, use 2 vanilla pudding mixes with 3 to 4 teaspoons of pumpkin pie spice depending on your taste. 4 will give a more robust pumpkin spice flavor, while 3 is more subtle.

Nutrition Information

Serving: 1cookie Calories: 160kcal (8%) Carbohydrates: 18g (6%) Protein: 1g (2%) Fat: 9g (14%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 3g Cholesterol: 33mg (11%) Sodium: 129mg (6%) Sugar: 12g (13%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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One Comment

  1. 5 stars
    Oh my goodness, these are baking right now and the house smells amazing! I know they will taste just as delicious!