Written by Megan Bailey of Sweet Little Peanut for Building Blocks.
Now that it’s officially fall (and with Halloween quickly approaching), we’ve got baking and pumpkins on our minds! There’s really nothing more cozy and perfect for fall then a yummy pumpkin cookie – and filled with caramel, no less!
When it comes to making cookies, I love a tried-and-true recipe that’s easy to make and results in soft, delicious cookies. As a busy mom, I don’t really have the time for recipes that require the dough to chill in the fridge for a couple of hours, or recipes that require a lot of steps. What I love about this recipe is that I can easily do it during naptime – and it leaves my house smelling like pumpkins and cinnamon! It’s also a great base for chocolate chip pumpkin cookies. If you want, add a cream cheese frosting to the top for the perfect finishing touch.
Pumpkin Caramel Cookies
- 1 cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup canned pumpkin
- 1 egg
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 tbsp. cinnamon
- ½ tsp. cloves
- ½ tsp. nutmeg
- ½ tsp. ginger
- ½ tsp. salt
- 2 cups all-purpose flour
- Caramel squares of choice (can also use Rolos)
- Preheat oven to 350 degrees F.
- In a large bowl, cream together butter and sugars.
- Add egg and vanilla; mix well. Stir in pumpkin.
- In a medium bowl, sift together baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix together well.
- Drop heaping spoonfuls of dough onto parchment paper-lined cookie sheets.
- Place caramel squares in the middle of the dough mounds. Use a spoon to cover the top of the caramels with the excess dough on the sides.
- Bake for 10-12 minutes.
Makes about 2 dozen cookies.
Serve these cookies warm for a gooey middle, or eat them later with a chewy middle. Enjoy – and try not to eat the entire batch yourself!