Calling all cookie lovers, PUMPKIN and CARAMEL and CHOCOLATE, Oh My...
I made these, “FANTASTIC,” (thanks Chase), Pumpkin Caramel Kissed Cookies for a family party and got 2 thumbs up from 22 fans…that’s 44 thumbs! Pumpkin and chocolate have always ranked well together, but throw in the caramel and it’s over the top YUMMY…
Look who had two free days from school this week. Thanks to my sweet granddaughter, Annahlise, who is such a great little baker. She unwrapped all the caramels, kept the mixer going, and rolled cookie dough balls for me. We had a great time in the kitchen together.
Here’s the how to:
Start by unwrapping 60 Hershey’s Caramel Kisses. Preheat oven to 375˚F. Cream the butter, shortening, and sugars together. Add the pumpkin puree, egg, baking powder, pumpkin pie spice, salt, and vanilla and combine well. Now gradually add the flour mixing until all of the flour is incorporated.
Mix 1 cup of brown sugar together with 1/2 teaspoon of cinnamon. Scoop out the dough by the tablespoon. Mold the dough around the caramel kiss. Roll balls in brown sugar and cinnamon mixture and place on a cookie sheet lined with a silicone mat or parchment paper. Bake at 375˚F for 10-12 minutes.
Remove from oven and place cookie sheet on a wire rack. Allow cookies to cool completely. Prepare White Chocolate Drizzle by melting white chocolate morsels. After it’s smooth, place it in a ziptop bag and snip a tiny hole in the bottom corner. Drizzle chocolate over cookies and allow to set up. Makes 60 Pumpkin Caramel Kissed Cookies. Enjoy!