Caramel Pumpkin Cookies
I am a huge fan of pumpkin cookies and a lot of time it's hard to find a recipe for chewy pumpkin cookies. These Caramel Pumpkin Cookies are not only chewy, but they are perfectly soft. They are loaded with caramel bits and we could not get enough! Every single person in my house that tried these could not believe how good they were. They're a must try and a great way to use up some leftover pumpkin puree.
Caramel Pumpkin Cookies
Makes about 20 cookies
1/2 cup unsalted butter
1/4 cup light brown sugar
1/2 cup granulated sugar
1 tsp. pure vanilla extract
6 Tbsp. pumpkin puree
1 and 1/2 cups all-purpose flour, spooned and leveled
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
2/3 cup Kraft Caramel Bits
1. In a medium bowl, melt the butter in the microwave. Add the brown sugar and granulated sugar to the bowl and mix until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice.
3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the caramel bits until evenly dispersed into the dough. Cover the dough and chill for 30 minutes or up to 3 days.
4. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
5. Roll the dough into balls, about 1 1/2 tablespoons of dough each, and arrange on baking sheets. Slightly flatten the dough balls with a flat-bottom glass.
6. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Remove from the oven and allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The cookies become chewier as they cool.
Comments
Post a Comment