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SALTED PUMPKIN CARAMEL THUMBPRINT COOKIES

A delicious brown sugar oatmeal cookie with a salted pumpkin caramel filling!
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Course: Cookies
Servings: 18 cookies

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

  • 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 the caramel mixture into the cooled cookies and sprinkle each cookie with a bit of sea salt.