Ingredients:
- 1/2 cup soft butter
- 1 cup pumpkin puree
- 2 eggs
- 1 cup brown sugar
- 1 tsp soda
- 3 1/3 cups flour
- Peter's Caramel, cut into small bite size pieces, about 1/2"square (approx. 24 pieces)
- 1/4 cup white sugar, plus 1 tsp roasted cinnamon
Method:
Preheat your oven to 350 degrees. Mix together the white sugar, and cinnamon, set aside.
Cream together butter, pumpkin, eggs, and brown sugar. Once combined, add the soda, and flour, 1/2 cup at a time. Mix until cookie dough comes together.
With a medium cookie scoop, place dough in your hand, top the dough with a piece of caramel. Wrap and pinch dough to seal around the caramel and shape into a ball.
Roll cookie ball in cinnamon sugar mixture. Place rounds on an un-greased cookie sheet about 1 1/2-2" apart. Top with even more (about 1/4 tsp. or a pinch) of the cinnamon sugar mixture for extra flavor and crunch.
Bake at 350 degrees for 10-11 minutes. Remove from the oven and cool before eating. (Caramel center will be hot)
Cream together butter, pumpkin, eggs, and brown sugar. Once combined, add the soda, and flour, 1/2 cup at a time. Mix until cookie dough comes together.
With a medium cookie scoop, place dough in your hand, top the dough with a piece of caramel. Wrap and pinch dough to seal around the caramel and shape into a ball.
Roll cookie ball in cinnamon sugar mixture. Place rounds on an un-greased cookie sheet about 1 1/2-2" apart. Top with even more (about 1/4 tsp. or a pinch) of the cinnamon sugar mixture for extra flavor and crunch.
Bake at 350 degrees for 10-11 minutes. Remove from the oven and cool before eating. (Caramel center will be hot)
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