We hope you enjoy this little twist on the pumpkin Snickerdoodle.
Pumpkin Caramel Snickerdoodles
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Cream together wet ingredients:
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*1/2 cup Granulated Sugar
*3/4 Brown Sugar, packed
*1/2 cup Salted Butter, room temperature
*1/2 cup Butter Flavored Shortening
*1 Egg
*3/4 cup Pure pumpkin, canned (This much pumpkin makes a soft cookie next time I might try 1/2 cup for a bit more crunchy cookie.)
*2 teaspoons Vanilla Extract
Dry Ingredients. Sift together in a flour sifter into a bowl the following:
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*3 1/4 cups plus 2 tablespoons All-purpose Flour
*2 1/2 teaspoons Cornstarch
*2 teaspoons Cream of Tartar
*1 teaspoon Baking Soda
*1/2 teaspoon Baking Powder
*1/2 teaspoon Salt
*1 teaspoon Cinnamon**
*1/2 teaspoon Ginger**
*1/8 teaspoon Nutmeg**
*1/4 teaspoon Allspice**
*Fresh/soft Caramel squares, cut in half, about 20
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**Replace the above spices with 2 teaspoons Pumpkin Pie Spice if desired.
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Sugar Cinnamon for rolling:
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*1/4 cup Granulated Sugar
*1 1/2 teaspoons Cinnamon
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Combine the wet and dry ingredients in a bowl and hand mix together just until incorporated.
When cookie dough is combined, using a tablespoon cookie scoop, scoop cookies. Place the scooped cookie dough into your hand and roll into a ball, insert caramel and place in the cinnamon sugar mixture and roll until covered with mixture.
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Then place sugar cinnamon coated ball onto a Silpat covered 1/2 baking sheet, repeat. Bake the cookies at 350*F. for 10-12 minutes (12 cookies per sheet).
Makes about 40 cookies.
Recipe adapted from Cooking Classy
Enjoy!
Lindy
