Every time I create a new baked good, I can’t help but believe it’s the best thing I’ve ever made. Friends constantly text me about some of my favorites, like this orange almond loaf cake and these pistachio cookies, and I’m already confident these date and salted caramel chocolate chip cookies are about to join the rotation.
I’m calling these the ultimate fall cookie. Like, if I were participating in this season of “The Great British Bake Off,” these would be my entry into the signature challenge of Cookie Week. With brown butter, tons of fall spices, pumpkin, oats, dates, chocolate, and salted caramel, these cookies are chewy, crisp on the edges, sweet and salty, and perfectly spiced in a way that is downright addictive. They’re the epitome of a toothsome cookie.
Ingredients You’ll Need for These Date and Salted Caramel Chocolate Chip Cookies
Butter. Browned is a must here for that warm, caramel-y flavor.
Sugar. Both brown and cane sugar for the balance of crisp and chew.
Pumpkin puree. Surprise: These cookies have no eggs, and it’s the pumpkin that adds moisture.
Flour. All-purpose works best here.
Baking soda. A bit of rising agent to help the cookies puff up.
Salt. Be generous. It really helps the flavors sing.
Spices. Cinnamon, ginger, and fresh nutmeg add that signature fall warmth and flavor.
Oats. Rolled oats really complement this cookie with a nutty flavor and texture.
Dark chocolate. Chopped bars are best, but chips work in a pinch.
Dates. Chopped up, they add a nice chew and a caramel-y flavor that, to me, is very fall.
Salted caramel. You can use store-bought here, but it really takes these cookies over the top.
How to Prepare These Cookies
These are a fairly simple cookie to make, but a few steps help take them to the next level.
First, the brown butter. Brown butter is incredibly easy to make, and it really does make a difference in flavor, so it’s worth the effort. You’ll know it’s ready to come off the heat when it goes quiet. It will bubble loudly at first as the water evaporates, and once the milk solids begin to sink and brown, the pan quiets down. That’s your cue to watch closely so it doesn’t burn. Remove it from the heat as soon as golden brown bits begin to form, and you’re set.
The assembly of the dough is easy enough, but when it comes to the salted caramel, practice a little restraint. While it’s tempting to lean in with the caramel, and I certainly have in the past, it will bubble and spread in the oven. If you keep the caramel on top of the cookie especially, there’s a risk of the cookies spreading quite a bit, which is still fine if that’s your vibe. For a neater cookie, fold the caramel partway into the dough so it’s mostly incorporated but still visible.
If your cookies do spread in the oven, don’t fret. While they’re still warm, use a round cookie cutter or large glass to nudge them back into shape before they cool. I promise no one will know the difference.
Other Cookie Recipes We’re Loving This Season
Cookies are always a welcome addition to my kitchen counter. Here are a few other cookie recipes I’m loving for the season.
Strawberry Crumble Cookies. Keep the joy of summer strawberries going with these strawberries-and-cream-style cookies, perfect for any time of year.
Chewy Pumpkin Chocolate Chip Cookies. If you’d rather stick with a classic, these are the ones for the season.
Chocolate Chip Tahini Shortbread Cookies. Shortbread is the ultimate easy cookie, and these are made extra special with nutty tahini and dark chocolate.
Peanut Butter Banana Cookies. For more of a peanut butter banana bread vibe, these cookies are so easy and perfect for an afternoon sweet treat.
Description
An easy fall inspired chocolate chip cookie.
- 2 sticks of butter, about 86g brown butter after browned
- 150g brown sugar
- 160g cane sugar
- 120g pumpkin pure
- 370g flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- Fresh nutmeg
- 1 tsp salt
- 1 tsp baking soda
- 125g chocolate, chopped
- 6 dates, chopped
- 45g oats (1/2 cup)
- 4 – 6 tbsp Salted Caramel
- Prepare the brown butter. In a pan, add the sticks of butter, and bring up to a medium heat. Stir occasionally while the butter is bubbling. Once the bubbling stops, stir and check for the milk solids turning brown at the bottom of the pan. Remove from the heat and let cool completely.
- Preheat oven to 350 degrees F and line two sheet trays with parchment paper.
- Prepare the dough. Add the brown butter and sugars to the bowl of a stand mixer and beat with paddle attachment until incorporated. Then add the pumpkin puree and mix until the ingredients are combined and thick in texture. Add all of the dry ingredients and mix until the dough is just combined, don’t overheat. Then add the mixins until combined.
- Scoop 3 tbsp of dough into a ball and flatten slightly onto the parchment lined sheet tray, leaving room between each cookie as these will spread in the oven.
- Bake for 10 minutes, tap the tray on the rack of the oven to de puff the cookies, then bake for another 10 minutes. Using a cookie mold or large glass shape the cookies if they’ve spread in the oven, then let cool completely. Top with salt and enjoy!
- Prep Time: 15
- Cook Time: 20