Multiple posts today. This is Scott’s pick for 2018 Christmas Treat #6 – Pumpkin and Caramel Cookies. Always adventurous with tastes, these are a delightful cookie that brings fall and winter to mind. The addition of pumpkin spice makes the kitchen smell like Christmas, a warm hug, a comfortable sweater – you get the idea.
Next time you have any pumpkin left over from making a loaf, pies or any other pumpkin treats, you must make these. The caramels are a forever favorite – Kraft caramels. The end result is a soft melt in your mouth cookie with a delightful caramel topping. But you could use dulce de leche, or some type of curd or something else but this is a great combination. We tried this two ways, caramel on top and caramel in the center. No preference really, pumpkin spice, sugar, caramel – what’s not to like!
Bake this cookie, add it to your Christmas baking file, you won’t be sorry. As always – enjoy!
2 ½ cups all-purpose flour
1 ½ cups sugar
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice mix
1 ¾ stick unsalted butter at room temperature
2 tsps. vanilla extract
1 egg yolk
½ cup pumpkin puree
10-20 pieces of caramel cut in quarters
Preheat your oven to 350f and line 2 baking sheets with parchment
Using a hard or stand mixer cream together the butter and sugar until light and fluffy – about 5 minutes
While waiting – to a large bowl add the flour, baking powder, salt, pumpkin pie spice mix and cinnamon, whisk together – set aside
Cut the caramels into quarters (if making smaller cookies) or halves if normal size – set aside
Add in the egg yolk and vanilla – mix until just until combined
Stir in the pumpkin and mix well – set aside
Add the flour mixture on low until well combined – scrape the bowl down as needed
Roll the dough into one inch sized balls
Make an indent with your thumb onto the top of the cookie – place the cut caramel piece into the middle – repeat with remaining dough and caramel pieces
Place on the parchment lined baking sheet about 2” apart
Bake for 14-16 minutes, rotating the pan halfway through the baking
Allow the cookies to cool for a couple of minutes on the pan, before removing to a cooling rack
