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COOKIES - Caramel Stuffed Pumpkin Cookies :]>
Nb persons: 0
Yield: about 28 cookies
Preparation time:
Total time:
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| Caramel Stuffed Pumpkin Cookies Soft cinnamon-spiked pumpkin cookies with surprise caramel centers. Stuffed inside each one is a sticky Kraft caramel that melts to form the filling. They have a subtle pumpkin flavor highlighted by cinnamon both inside and out. Ingredients | |
| 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 or Rolos, (unwrap about 30 of them) ( we like them just fine without the caramel stuffed inside)
Instructions
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.
3. Add the pumpkin and vanilla beat on low 2 more minutes.
4. In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt.
4. Add to the sugar mixture and beat on low just until combined. Refrigerate 30 minutes.
5. 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.
6. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight.
7. 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.
8. 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.
9. Allow the cookies to cool completely on the baking sheets. Store in tightly covered containers up to a week.
Notes
Inspired by The Cooking Photographer
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
http://www.cinnamonspiceandeverythingnice.com/caramel-stuffed-pumpkin-cookies/
Recipe uploaded with Shop'NCook for iPhone.
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