SALTED PUMPKIN CARAMEL THUMBPRINT COOKIES

Salted Pumpkin Caramel Thumbprint Cookies blend the warmth of classic oatmeal cookies with a rich, indulgent pumpkin caramel filling. This recipe promises a simple yet impressive cookie that is sure to delight anyone who takes a bite, offering a nice contrast between chewy dough and luscious caramel filling.

Prep Time30

Cook Time8

chilling time5

Total Time5 38

Course: Cookies, Dessert

Cuisine: American

Keyword: SALTED PUMPKIN CARAMEL THUMBPRINT COOKIES

Servings: cookies

Calories: 114kcal

Author: Jessica & Nellie

Ingredients

Cookies

14 oz box Krusteaz Brown Sugar Oatmeal cookie mix
1 egg
½ cup butter softened
⅓ cup flour

Salted Pumpkin Caramel Filling

½ cup sugar
2 TBPS water
2 TBPS light corn syrup
⅓ cup heavy whipping cream
2 TBPS unsalted butter
¾ tsp pumpkin pie spice
½ cup canned pumpkin
coarse sea salt

US Customary - Metric

Instructions

Cookie dough: In a medium mixing bowl, use an electric mixer to blend the cookie mix, egg, softened butter, and flour until well combined. Cover the bowl and chill it in the refrigerator for about 1 hour.
Bake: Get the oven preheating to 375 degrees F. Roll the dough into 1-inch balls and place the balls 2 inches apart on parchment paper lined cookie sheets.
Press your thumb in the center of each dough ball, place cookie sheets in the preheated oven and bake for 8 to 10 minutes. If the indentions puff up while cooking, use the back of a rounded teaspoon to re-press the centers immediately after baking. Let the cookies cool completely before adding the filling.
Caramel filling: In a medium saucepan, combine the sugar, water, and corn syrup. Bring the mixture to a boil over medium heat, occasionally stirring while boiling until the mixture turns a light amber color (about 4-5 minutes). Remove the pan from the heat and add the heavy cream and butter. Stir well and then add the pumpkin pie spice and canned pumpkin, mix again to combine all ingredients well. Once the caramel mixture is well combined, transfer it to a covered container and chill in the refrigerator for at least 4 hours.
Assemble: Spoon the caramel mixture into the cooled cookies and sprinkle each cookie with a pinch of coarse sea salt. Serve and enjoy!

Notes

These salted pumpkin caramel cookies will stay fresh for up to 5 days if stored in an airtight container in the refrigerator.

For longer storage you can freeze up to 3 months. I recommend freezing them for 2 hours on a baking sheet and laying parchment paper between layers so that they don't stick together. Defrost the cookies in the fridge before enjoying.

Nutrition