pen rainbow

Tuesday, September 10, 2013

Tuesday's Cupboard—Caramel Stuffed Pumpkin Cookies

Think snickerdoodles with chunks of melty caramel in the center

From Cinnamon Spice & Everything Nice blog by Reeni Pisano

Caramel Stuffed Pumpkin Cookies
  • 1/2 cup unsalted butter, room temperature
  • 1 + 1/2 cups granulated sugar, divided
  • 1/3 cup pumpkin puree (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 Kraft Caramels (unwrap about 30 of them)

1.  Line 2 large cookie sheets with silpats or parchment paper.

2.  In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 2 more minutes.

3.  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 30 minutes.

4.  After 30 minutes scoop up very slightly rounded tablespoons of the dough, stick a caramel in the center and roll into a ball. Set on one of the parchment lined cookie sheets - it's ok if they're crowded just try not to let them touch. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight.

5.  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.

6.  Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Refrigerate the unbaked cookies in between batches.

7.  Allow the cookies to cool completely on the baking sheets. Store in tightly covered containers up to a week.
  • Inspired by The Cooking Photographer
  • Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved