It's been a bit since I've been able to have some fun in the kitchen and bake something yummy, but I have something for you just in time for Thanksgiving! We had a thanksgiving meal the other day with our church, and these are what I made to bring. They're delicious. A sweet, buttery, slightly crispy cookie filled with a salted caramel sauce that has a touch of pumpkin and spice.
Salted caramel pumpkin thumbprint cookies
Adapted from joy the baker
For the cookies:
2/3 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 tsp salt
1 tsp vanilla
1 1/2 cup flour
For the caramel:
1/2 cup sugar
2 tbsp water
2 tbsp light corn syrup
1/3 cup heavy cream
2 tbsp unsalted butter
1/4 tsp pumpkin pie spice
1/2 cup pumpkin puree
1/4 tsp salt, maybe a bit more, to taste
Powdered sugar for serving
For the cookies, beat the butter on medium speed with a mixer for 30 seconds. Add in the brown sugar and salt and mix until fluffy. Add inn the egg and vanilla until well mixed. Mix in the flour until dough is wet and sticky.
Cover and allow dough to chill for at least an hour.
Preheat oven to 375. Prepare two baking sheets with either non stick spray or line with parchment paper.
After dough is chilled, make 1 inch balls out of it and place on cookie sheets. Make a dent in the middle of the cookie by pressing down with your thumb. Bake for 8-11 mins, until sides are lightly browned. Allow to cool completely.
For the caramel, bring sugar, water and corn syrup to a boil over medium heat, swirling the pan to stir occasionally.
Continue to boil for about 5 mins, just until the caramel turns Amber Brown. Then immediately remove from the heat.
Add in the cream and butter. Stir until butter is all melted and cream is mixed in. This will foam up as soon as you add the cream.
Stir in the spice, pumpkin and salt to taste. Allow the caramel to completely cool.
Once cooled, spoon about a tbsp of caramel into the middle of the cookies. Sprinkle with powdered sugar.