Just a heads up, this recipe needs lots of planning ahead and time in the fridge before baking. Knowing this, I started these cookies first.
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, I unwrapped about 30 and needed only 29.
Line one cookie sheet with parchment paper.
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.
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 approx 30 minutes. (In my case I made another batch of cookies while this batch chilled)
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 and do no let them touch. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight. (again, I made another couple batches of cookies.)
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. (This was way to much Cinnamon Sugar mix. I have a lot left over.)
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.
I pulled the parchment off the baking sheets with the cookies still on them and let them cool on a wire rack.
Sorry about the picture, I forgot to take one with my camera so this was taken with a cell phone.
Now....the cookies tasted great and the caramel does harden up. I think it would be perfect if they were warmed about bout 5 seconds in the microwave right before serving. That way the caramel would get gooey again.
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.
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 approx 30 minutes. (In my case I made another batch of cookies while this batch chilled)
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 and do no let them touch. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight. (again, I made another couple batches of cookies.)
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. (This was way to much Cinnamon Sugar mix. I have a lot left over.)
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.
I pulled the parchment off the baking sheets with the cookies still on them and let them cool on a wire rack.
Now....the cookies tasted great and the caramel does harden up. I think it would be perfect if they were warmed about bout 5 seconds in the microwave right before serving. That way the caramel would get gooey again.
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