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Pumpkin Apple Cookies

Pumpkin apple cookies with pumpkin puree and finely diced apples bake up tender and golden with a warm spiced flavor. Rolled scoops bake to set edges in about 10–12 minutes, then cool fully for clean, sliceable drizzle-ready cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree blotted dry
  • 1 egg
  • 1 tsp vanilla
Fruit
  • 1 cup apples peeled and very finely diced, blotted dry
Topping
  • 1 caramel drizzle for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line baking sheets.
  2. Blot the pumpkin puree and the finely diced apples very dry.
Mix dough
  1. Beat the softened butter and both sugars until smooth.
  2. Add the blotted pumpkin puree, egg, and vanilla, then beat until combined.
  3. Fold in the dry flour mixture until just incorporated.
  4. Fold in the blotted diced apples.
Bake and finish
  1. Scoop 1-1/2 tablespoon rounds onto the lined baking sheets.
  2. Bake at 375F for 10-12 minutes, until the cookies look set and lightly golden.
  3. Cool completely before drizzling with caramel.

Notes

Pro tip: Blot both the pumpkin puree and finely diced apples very dry to prevent spreading and keep the centers tender. Store airtight at room temperature for up to 4 days or refrigerate up to 7 days; freezer yes—freeze baked cookies airtight up to 2 months and thaw at room temperature, then drizzle with caramel after thawing for best texture. If you want a lighter option, swap the granulated sugar for coconut sugar (use the same amount) for a similar crisp-sweet finish.