Caramel drizzled Pumpkin Cookies
Soft pumpkin cookies drizzled with caramel.
Servings 4 people
Equipment
- mixing bowls
- measuring cups & spoons
- silicone mat or parchment paper
- baking sheets
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup pure canned pumpkin
- 2 tablespoons heavy cream
- drizzle of caramel
Instructions
- Combine the flour, soda, powder, salt, pumpkin pie spice, and cinnamon together in a mixing bowl.
- In a stand mixer, using the paddle attachment, blend the softened butter and both sugars together until creamy. This will take about 5 minutes.
- Add the eggs one at a time, then the vanilla. Don't over mix.
- Gently pour in the flour mixture and mix until just combined.
- Take the bowl out of the stand mixer and fold in the pumpkin and heavy cream.
- The batter won't be thick and that is to be expected. This is what gives you that muffin top texture.
- Using a 1 tablespoon measuring spoon, place the batter on the mat-lined baking sheets.
- Bake in the oven for 7 - 8 minutes.
Notes
** These cookies are soft and light due to the amount of moisture from the pumpkin and heavy cream. They resemble muffin tops in texture.