Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 24 soft caramel candies
- 1/4 cup heavy cream
Feel free to substitute the pumpkin pie spice with a homemade mix of cinnamon, nutmeg, and ginger if you have them on hand. It’s all about capturing that warm, spicy aroma that reminds me of my childhood home during the cooler months.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. This step reminds me of my grandmother’s advice to never rush the creaming process for the best cookies.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the pumpkin puree until the dough is smooth and well-incorporated.
- Scoop a tablespoon of dough into each muffin cup, pressing it down to form a little well in the center. This step is my favorite because it feels like creating a little home for the caramel to sit in.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow them to cool in the pan for a few minutes before transferring to a wire rack.
- While the cookie cups cool, prepare the caramel filling by melting the caramel candies with the heavy cream in a small saucepan over low heat, stirring until smooth.
- Spoon the warm caramel into the center of each cookie cup, letting it settle naturally. Allow the caramel to set before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International