Pumpkin Caramel Cookies
Pumpkin Caramel Cookies - Soft & chewy pumpkin sugar cookies stuffed with a caramel. Caramel just made the entire pumpkin season more delicious.
sugar + more for rolling
all purpose flour
1 3/4 stick at room temperature
100% pure pumpkin puree
cut in half
In a large mixing bowl combine flour, baking powder, salt, and cinnamon, whisk together and set aside.
Using a hard mixer or stand mixer cream together the butter and sugar until light and fluffy.
Beat in the egg yolk and vanilla. Stir in the pumpkin until well combined.
Fold in in the flour mixture and then mix until the mixture is well combined, making sure to scrape down the sides of the bowl as needed.
Preheat your oven to 350 degrees and refrigerate the cookie dough for 20-30 minutes.
Roll the dough into one inch sized balls, I used a cookie dough scooper to make this easy. Place 1/2 piece of caramel right in the center of the dough in the cookie dough scooper.
Roll the dough all around the piece of caramel, ensuring that there is no caramel showing. Roll in sugar if desired.
Place on a cookie sheet lined with parchment paper or use a silicon mat.
Repeat with remaining dough and caramels.
Bake for 18-20 minutes, rotating the pan halfway through the baking.
Allow the cookies to cool for a couple of minutes on the pan, before removing to a cooling rack.
Pumpkin Sugar Cookies recipe from [Wine & Glue|http://www.wineandglue.com/pumpkin-sugar-cookies/}