Mmmmmmmm. These were a little bite of spicey goodness! I had some left over pumpkin purée and really wanted something cinnamony and so this little recipe was a must!
We had extra caramel pieces from making our Halloween caramel apples and so I decided to slip those into the dough as well. And oh did it make them sinfully delicious!
Don't you just adore this time of year! All the smells, tastes, holidays, crispness of the air....it's the most wonderful time of the year!!
If you need a delightful cookie to enjoy, you'll not be disappointed with this fluffy Caramel Pumpkindoodle!
Recipe below:
(Caramel) Pumpkindoodles
Makes 18 cookies
6 tablespoons unsalted butter, softened
1/4 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Pinch of salt
1/4 cup sugar
1 tablespoon cinnamon
1 teaspoon ground nutmeg
1/4 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Pinch of salt
1/4 cup sugar
1 tablespoon cinnamon
1 teaspoon ground nutmeg
**If you have some sitting around cut up caramels in to little pieces and mix into to dough at the very end of all the instructions, mmmmm.
Preheat your oven to 325°F. Line a baking sheet with parchment or a Silpat.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter, the sugars, and the pumpkin puree until it's smooth. Mix in the eggs one at a time.
In a separate bowl, stir together flour, tartar, baking soda, and salt. Slowly stir in the dry ingredients into the creamed mixture. Mix it just enough to combine the ingredients, but try not to over mix the cookie dough.
In a small bowl, stir together sugar, cinnamon, and ground nutmeg. (And if you want to add a dash of Pumpkin Spice go for it, the more flavor the better in my book :) ).
Measure out heaping tablespoons of dough. Roll the cookie dough into a ball and then roll it in the sugar mixture. Place the rolled cookie on the baking sheet. Repeat until the dough is gone. You should get about 18 medium-sized cookies out of the batch.
Bake the cookies for 11 to 12 minutes until they are slightly puffed and golden brown around the edges. Let the cookies cool before serving. Keep extra cookies in an airtight container for up to 3 days.
