It’s Christmas Eve! What? How? I’m still in serious shock that it’s December! Where did this year go? Well friends… I hope you and your family have a wonderful Christmas!!!! Today I’m sharing a great Pumpkin Treats. I love pumpkin and seem to not be able to get enough of it during the fall and winter months. This Pumpkin Spice Caramel Cookie is soft and sweet and full all the flavors of the season.
You won’t believe how amazing your home will smell while they are baking. They are the perfect gift to deliver to your neighbors over the holidays or to bring to any get together.
Here’s this delicious Pumpkin Spice Caramel Cookie Recipe…
- 1/2 cup (1 stick) of butter (softened)
- 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)
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.
If you love pumpkin like I do make sure to check out my
Pumpkin Poppers (pumpkin spice doughnut holes made in mini muffin tins) and
Thanks for stopping by friends!
MERRY CHRISTMAS from my family to yours!!!