• Preheat the oven to 350°F.Line two large baking sheets with parchment paper or silicon baking mats.

Making the Cookie Batter:

• Place the softened butter and brown sugar into a large mixing bowl. Beat the butter and sugar together for 2 to 3 minutes, until light and fluffy.
• Next, add in the pumpkin puree, egg, and vanilla and mix again until the mixture is smooth.
• Add in the flour, cinnamon, and nutmeg next. Mix with your mixer just until the flour is incorporated.
• Use a spatula to fold in the chocolate chips and caramel bits last. Make sure they’re evenly distributed throughout the cookie batter.

Baking Instructions:

• The cookie dough does not need to be refrigerated or frozen! The cookies can be baked right away.
• Use a large, ¼-cup cookie scoop to measure out the batter for each cookie. Drop the batter onto the lined baking sheet, spacing the cookies about 2-inches apart.
• Bake at 350°F for about 20 minutes, just until the edges turn golden brown. Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer onto a wire rack to cool completely.
• Once the pumpkin cookies are cooled, store any leftovers in an airtight container at room temperature.