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  • Writer's pictureJenn Clayton

Caramel Pumpkin Cookies

Chewy, pumpkin filled cookies studded with salted caramel chocolate chips! YUM!

Super soft and a BIG cookie for the points & calories! Definite MUST make!!

Full recipe in video below!


  • 1 cup light butter at room temp

  • 3/4 cup light brown sugar substitute- packed (I used Lakanto) to order:

15% off with the code- JENNSWWJOURNEY

  • 3/4 cup granulated sugar substitute (I used Lakanto)

  • 1/2 cup pumpkin puree

  • 1 tsp vanilla extract

  • 2 1/2 cups all purpose flour

  • 1 tsp baking soda

  • 1/2 tsp kosher salt

  • 4 tablespoons chopped pecans

  • 100 Lily's salted caramel chocolate chips


Preheat oven to 350°F and line baking sheet with parchment paper. Set aside.

MIX DRY INGREDIENTS In a mixing bowl, add flour, baking soda, and salt and stir until combined well.

MIX WET INGREDIENTS To a large mixing bowl, add butter, brown sugar, and granulated sugar. Beat until combined.

Add pumpkin and vanilla and mix.

ADD FLOUR MIXTURE Add half of flour mixture, beating until combined. Add remaining flour mixture and beat until just combined and no flour streaks remove.

FOLD IN Use a rubber spatula to gently fold/stir in pecans and chips

SCOOP AND BAKE Scoop dough and roll into approximately 1" balls, and place about 2" apart on prepared baking sheet.

Bake for 10-12 minutes, until cookies are just starting to brown at the edges.

COOL Remove from the oven and let cool on the cookie sheet for 10 minutes before transferring to a wire cooling rack to cool completely.

25 Cookies:

78 Calories

Recipe inspiration from

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