Caramel drizzled Pumpkin Cookies
Soft pumpkin cookies drizzled with caramel.
measuring cups & spoons
silicone mat or parchment paper
pumpkin pie spice
pure canned pumpkin
drizzle of caramel
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.
** These cookies are soft and light due to the amount of moisture from the pumpkin and heavy cream. They resemble muffin tops in texture.