SALTED PUMPKIN CARAMEL THUMBPRINT COOKIES

Salted Pumpkin Caramel Thumbprint Cookies - Butter With a Side of Bread

I found this recipe about a year ago and finally got around to trying it – why did I wait so long?!? I decided to simplify the recipe by using a Krusteaz Brown Sugar Oatmeal cookie mix as the base of the cookie, and the flavors in this cookie went perfectly with the pumpkin caramel filling.

SALTED PUMPKIN CARAMEL THUMBPRINT COOKIES

Cookies

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  • 1 box Krusteaz Brown Sugar Oatmeal cookie mix
  • 1 egg
  • 1/2 cup butter, softened
  • 1/3 cup flour

Salted Pumpkin Caramel Filling

  • 1/2 cup sugar
  • 2 Tbsp water
  • 2 Tbsp light corn syrup
  • 1/3 cup whipping cream
  • 2 Tbsp unsalted butter
  • 3/4 tsp pumpkin pie spice
  • 1/2 cup canned pumpkin
  • coarse sea salt

In a medium mixing bowl, use an electric mixer to blend the cookie mix, egg, softened butter and flour until well combined. Cover and chill the dough for about an hour. Preheat the oven to 375 and roll the dough into 1-inch balls. Place the balls 2 inches apart on an ungreased cookie sheet. Press thumb in the center of each circle and bake for 8 to 10 minutes. If the indentions puff up while cooking, use the back of a rounded tsp to re-press the centers immediately after baking. Cool cookies completely.

To make the caramel filling, combine the sugar, water and corn syrup in a medium saucepan. Bring to a boil over medium heat, stirring occasionally while boiling until the mixture turns a light amber color (about 4-5 minutes). Remove from heat and add the cream and butter. Stir well and then add the pumpkin pie spice and canned pumpkin. Once the mixture is well combined, transfer to a covered container and chill in the refrigerator for at least 4 hours. Spoon into the cooled cookies and sprinkle each cookie with a bit of sea salt.

Salted Pumpkin Caramel Thumbprint Cookies - Butter With a Side of Bread

Salted Pumpkin Caramel Thumbprint Cookies - Butter With a Side of Bread

Salted Pumpkin Caramel Thumbprint Cookies - Butter With a Side of Bread

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SALTED PUMPKIN CARAMEL THUMBPRINT COOKIES

A delicious brown sugar oatmeal cookie with a salted pumpkin caramel filling!
Course Cookies
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 18 cookies
Author Butter With a Side of Bread

Ingredients

Cookies

  • 1 box Krusteaz Brown Sugar Oatmeal cookie mix
  • 1 egg
  • 1/2 cup butter softened
  • 1/3 cup flour

Salted Pumpkin Caramel Filling

  • 1/2 cup sugar
  • 2 Tbsp water
  • 2 Tbsp light corn syrup
  • 1/3 cup whipping cream
  • 2 Tbsp unsalted butter
  • 3/4 tsp pumpkin pie spice
  • 1/2 cup canned pumpkin
  • coarse sea salt

Instructions

  1. In a medium mixing bowl, use an electric mixer to blend the cookie mix, egg, softened butter and flour until well combined.
  2. Cover and chill the dough for about an hour. Preheat the oven to 375 and roll the dough into 1-inch balls. Place the balls 2 inches apart on an ungreased cookie sheet. Press thumb in the center of each circle and bake for 8 to 10 minutes.
  3. If the indentions puff up while cooking, use the back of a rounded tsp to re-press the centers immediately after baking. Cool cookies completely.
  4. To make the caramel filling, combine the sugar, water and corn syrup in a medium saucepan. Bring to a boil over medium heat, stirring occasionally while boiling until the mixture turns a light amber color (about 4-5 minutes).
  5. Remove from heat and add the cream and butter. Stir well and then add the pumpkin pie spice and canned pumpkin. Once the mixture is well combined, transfer to a covered container and chill in the refrigerator for at least 4 hours.
  6. Spoon the caramel mixture into the cooled cookies and sprinkle each cookie with a bit of sea salt.

 

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