Caramelised Pumpkin Cookies

Indulge this Halloween with these delicious plant-based Caramelised Pumpkin Cookies using LoveRaw’s Caramelised Biscuit Cre&m® Wafers! 

Caramelised Pumpkin Cookies LoveRaw

Makes 6 Caramelised Pumpkin Cookies


For Spiced Sugar:

  • 50g granulated white sugar
  • ½ teaspoon pumpkin pie spice

For Pumpkin Cookies:

  • 4 LoveRaw Caramelised Biscuit Cre&m® Wafers
  • 170g vegan butter
  • 220g light brown sugar
  • 3 tbsp almond milk 
  • 2 teaspoon vanilla
  • 120g canned pumpkin puree
  • 220g plain flour
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt


  1. In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
  2. Preheat the oven to 180 degrees. In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
  3. In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy. Add in the almond milk and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
  4. Add in the pumpkin and mix on medium-low speed to combine. Add in the dry ingredients and mix on low speed just until combined.
  5. Roughly chop 5 of the LoveRaw Caramelised Biscuit Cre&m® Wafers and add them to your cookie dough.
  6. Scoop the dough with a 1 tbsp spoon, make a little well in the middle of the dough and fill it with your caramel sauce. Place another 1 tbsp of cookie dough on top and roll it into a ball. Then roll the dough balls in the spiced sugar.
  7. Place the 6 cookie dough balls on a lined baking tray and bake for 12 minutes for a very gooey cookie.
  8. Once cooked, spoon a little caramel on top and place half a LoveRaw Caramelised Biscuit Cre&m® Wafer on top of each cookie.

Recipe by Jess Murray

Leave a comment

All comments are moderated before being published