Pumpkin Spice Caramel Cookies
This Pumpkin Spice Caramel Cookie is soft and sweet and packed with all the flavors of the season.
Servings: 36 cookies
Ingredients
- 1/2 cup butter (softened) 1 stick
- 1 1/2 cups of sugar
- 1 cup of canned pumpkin puree
- 1 egg
- 1 teaspoon of vanilla
- 2 1/2 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cloves
- 1/2 teaspoon of salt
- 1 cup of caramel bits these are little caramel balls you can melt down to make caramel apples
Instructions
- Cream the butter and sugar for two minutes till combined and creamy. Add the canned pumpkin, egg and vanilla. Mix till combined.
- In a separate bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Whisk to combine.
- Slowly add the flour mixture to your creamed butter mixture as the mixer is on low. Mix till combined making sure to scrap down the sides.
- Add the caramel bits. Mix for 10 seconds till combined.
- Bake in a preheated 350 degree oven for 15-18 minutes on a parchment paper lined cookie sheet (or spray with cooking spray).
- If desired drizzle with icing. Take 5 tablespoons of powdered sugar and 1 teaspoon of milk and combine with a fork. Drizzle on top of cooled cookies.
Notes
Cookies freeze wonderfully so go ahead and double this recipe!
Nutrition
Calories: 116kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 113mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1148IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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