Monday, September 10, 2012

Caramel Filled Pumpkin Snickerdoodles


Oh,  these Snickerdoodles look so normal don't they?  Stacked up in rows, showing off their cinnamony sugar goodness.  But are you looking close enough?  There's a little something that's..  off about them.

These kinda things to be exact.


Pinner of all things (that's me) found this recipe for pumpkin snickerdoodles and I kind of threw up my hands in defeat.  Yeah, Hi Fall.  Pumpkin, cinnamon, spices, gingerbread, eggnog... we'll play. And we're bringing some caramel into the picture too.

Caramel Filled Pumpkin Snickerdoodles
Bake at 350* for 12 minutes. Makes around 40 using a medium sized cookie scoop.

For Cookies:
1 cup unsalted butter, at room temperature
1 cup granulated sugar1/2 cup light brown sugar3/4 cup pumpkin puree1 large egg2 teaspoons vanilla extract3 3/4 cups flour1 1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg

For filling:
40 individually wrapped caramel candies

For Coating: 
1/4 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Small dash of allspice


Directions:
1. In a medium bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg and set aside.
2. In an electric mixer, beat sugars and butter together until fluffy.
3. Stir in pumpkin puree. 
4. Add in egg and vanilla.
5. On low, stir in the dry ingredients into the wet until fully incorporated.
6. Cover cookie dough and put in fridge to chill.

Here's where things get real boys and girls.  Once the dough has been chilled enough to be firm but still malleable, take it out of the fridge and form equal sized balls.  A medium cookie scoop worked well for me. Then gather your filling and topping.


Next you'll want to either tear apart with your hands, or a knife like I did, the top half of the cookie.  Then place an entire caramel in the center then fully recover with the dough, rolling into a ball again.


Roll the dough in the topping completely, flattening slightly before placing on cookie sheet.


Bake in oven, and if you've done a good job at covering up all the sides you shouldn't have any spillage.  In case you haven't, that't okay too.

It gives for a sneak peak of what's to come.


And what's to come is a delicious cinnamony carmael bite of goodness.





I try not to eat too much of my baking, but I always have at least one.  I might have had more that one of these.  Or more than two.  Who's counting anyways? If Summer's over that means I'm allowed to pack on an extra 5 lbs of insulation right?  Winter's coming!


They taste very lightly of pumpkin.  Next time I'll try to amp that up.  But the caramel, especially if warm tastes oh so good with the cinnamon.  I also made a batch without stuffing.  Truth be told, those did not disappear as fast as these did.  I also did some with cream cheese.  I think I like stuffing cookies with things.  Best thing about these is popping them in the microwave for 30 seconds a day or two later.  Instant caramel goodness in your mouth.  

I'll be back real soon.  I have so many baked yummy things lined up, it's ridiculous. You're probably going to want to move into the guest bedroom now in preparation.

xoxo,
Anna

1 comment:

  1. This looks so delicious! I would like to try these cookies ! Great post

    ReplyDelete