Pumpkin caramel streusel cookies topped with cinnamon cream cheese frosting 🤎 buttery cinnamon streusel, and a generous drizzle of homemade salted caramel. Soft, spiced, and perfectly sweet! Salted Caramel Sauce: 1 cup granulated sugar 6 tablespoons installed butter (softened) ½ cup heavy cream (room temperature) Cinnamon Streusel Topping: 1¼ cups all-purpose flour ½ cup brown sugar ¼ cup granulated sugar 1½ teaspoons ground cinnamon ¼ teaspoon kosher salt ½ cup unsalted butter (melted and cooled) Pumpkin Cookies: 1 cup unsalted butter (chilled and cubed) 1 cup granulated sugar ⅔ cup brown sugar 1 egg yolk (room temperature) 1 large egg (room temperature) ½ cup pumpkin puree 2 teaspoons vanilla extract 3⅓ cups all-purpose flour 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon cinnamon 1 teaspoon salt Cinnamon Cream Cheese Frosting: 4 oz cream cheese (softened) ¾ cup unsalted butter (softened) 1 teaspoon vanilla extract 3 cups powdered sugar 1 teaspoon ground cinnamon Pinch of salt Instructions -Add the sugar to a saucepan over medium heat, stirring occasionally as it melts. -Continue cooking until the sugar becomes a deep amber color, watching carefully so it doesn't burn. -Add the butter and whisk until melted and combined. Be careful, as the mixture will bubble. -Remove the pan from the heat and slowly pour in the warm heavy cream, whisking continuously until smooth. -Return to low heat briefly if needed to help everything combine. -Stir in the vanilla extract and salt. Let the caramel cool before using. It will thicken as it cools. Cinnamon Streusel: -Preheat the oven to 350°F and line a baking sheet with parchment paper. -In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt until evenly combined. -Add the cooled melted butter and mix with a fork or spatula until crumbly clusters form. -Spread the streusel onto the prepared baking sheet and bake until golden and set. -Allow it to cool completely, then break it into large crumbs. Pumpkin Cookies: -Preheat the oven to 350°F and line a baking sheet with parchment paper. -In the bowl of a stand mixer fitted or large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. -Scrape down the sides of the bowl, then add the egg yolk and whole egg. Mix until combined. -Add the pumpkin puree and vanilla extract, mixing on low speed until incorporated. -Add the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Mix on the lowest speed just until the dry ingredients are incorporated, being careful not to overmix. -Divide the dough into large cookie portions (about 6 oz) and arrange them on the prepared baking sheet, leaving enough space between each cookie. -Bake for 14-16 minutes until the edges are set and the centers still look slightly soft. -Let the cookies cool completely before adding the frosting. Cinnamon Cream Cheese Frosting: -In the bowl of a stand mixer, beat the butter and cream cheese until smooth and creamy. Scrape down the sides of the bowl as needed. -With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla extract, cinnamon, and salt. Mix until everything is incorporated. Beat until the frosting becomes light and fluffy. Assembly: -Pipe or spread the cream cheese frosting over each cookie. -Drizzle or pipe the salted caramel. -Finish with generous pieces of cinnamon streusel and enjoy!! #homemadecookies #saltedcaramel #cozybaking #Recipe #sweetfoodstomakeathome — @lori_ilcのTikTok