Thursday, 20 October 2016

Caramel Stuffed Pumpkin Cookies

These are scrumptious eaten warm from the oven while the caramel is gooey but they’re still delicious later on too when they cool off. Thank you Cinnamon Spice and Everything Nice

1/2 cup unsalted butter, room temperature
1 + 1/2 cups granulated sugar, divided
1/3 cup canned pumpkin (not pumpkin pie filling)
1/2 teaspoon vanilla extract
1 + 1/2 cups all-purpose flour
2 tablespoons + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) bag Rolos (for soft middles) or Kraft Caramels (for hard, chewy middles) 

  • Line 2 large cookie sheets with silpats or parchment paper.
  • In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed for 2 minutes. 
  • Add the pumpkin and vanilla beat on low for 2 more minutes.
  • In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. 
  • Add to the sugar mixture and beat on low just until combined. 
  • Refrigerate for 30 minutes.
  • After 30 minutes scoop up a slightly rounded tablespoons of the dough, 
  • Put a caramel in the center and roll into a ball. 
  • Set on one of the parchment lined cookie sheets 
  • Repeat until all the cookie dough is used up. 
  • Refrigerate for at least 2 hours or overnight.
  • When ready to bake preheat oven to 350 degrees F. 
  • Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
  • Working in batches, roll the cookies in the cinnamon sugar 
  • Bake 2 inches apart for 14 minutes. 
  • Refrigerate the unbaked cookies in between batches.
  • Allow the cookies to cool completely on the baking sheets. 
  • Store in tightly covered containers up to a week.

1 comment:

  1. These sound amazing with that caramels inside. Yum.. W/love Janice