Caramel Maple Pumpkin Cookies
Caramel Maple Pumpkin Cookies
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Ingredients
-
1 cup Grandma Hoerner’s Caramel Maple Pumpkin Pie Filling
- ½ cup light brown soft sugar
- 2 eggs, room temperature
- 2 tbsp heavy cream, room temperature
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 2 sticks unsalted butter, softened
- 1 cup light brown soft sugar
- 2 large egg yolks, room temperature
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 4 cups flour
- 1 tsp baking powder
- 1 tsp corn starch
- ½ tsp salt
- 4 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- 2 tsp ground cinnamon
Pumpkin Pie Filling
Cookie Dough
Cinnamon Sugar
Whipped Cream for decorating and serving
Directions
- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF and line a large baking sheet with parchment paper.
Pumpkin pie filling: In a bowl, whisk together Grandma Hoerner’s Caramel Maple Pumpkin Pie Filling, brown sugar, eggs, heavy cream, cinnamon, ginger, nutmeg, cloves, allspice until smooth.
* You can use substitute 2 teaspoons of pumpkin pie spice instead of the individual spices if you wish. Set aside until needed.
Cookie Dough: In a large bowl, cream together the softened butter and light brown sugar until pale and fluffy. *You can do this with a hand mixer fitted with the double beaters, or with a stand mixer fitted with the paddle attachment. Add the egg yolks and vanilla and mix well to combine.
- In a separate bowl, whisk together the flour, corn starch, baking powder, salt, cinnamon, ginger and nutmeg, and add them to the wet ingredients.
- Mix well until you get a smooth cookie dough with no flour clumps. It should have a scoopable consistency and shouldn't be sticky to the touch. It'll be firm enough so you can scoop it and shape it into balls with your hands, but it shouldn't be dry or crumbly.
Assembling & baking the cookies: In a small bowl, mix together the granulated sugar and cinnamon to make the cinnamon sugar.
- Use a 2-tablespoon cookie or ice cream scoop to scoop out a portion of the cookie dough. Roll it between your palms to shape it into a ball, then roll it in the cinnamon sugar so it's evenly coated.
- Repeat with the rest of the cookie dough, you should get 24 cookies in total (depending on the exact size of your cookie dough balls).
- Place the sugar-coated cookie dough balls onto the lined baking sheet, spacing them at least 2 inches apart.
Use a 1-Tablespoon measuring spoon to make an indent in the center of each cookie dough ball. Fill the cookies with about 1 tablespoon of the pumpkin pie filling. It’ll be full to the brim but don’t worry, it won’t overflow.
- Bake the cookies at 350ºF for 10-12 minutes or until they've spread and puffed up slightly, they're evenly golden brown around the edges, and the pumpkin pie filling has set.
- If you're baking the cookies in two batches, keep the other baking sheet at room temperature on your counter – no need to keep it in the fridge.
- The cookies will be very soft and fragile immediately out of the oven. Allow them to cool completely to room temperature on the baking sheet – trying to move them around (for example, to a wire cooling rack) could make them crumble or break.
- Once cooled, you can decorate them with dollops of lightly sweetened vanilla whipped cream. I like to pipe the whipped cream on the cookies just before serving!
- Store in an air-tight container in the fridge for up to 3 days.
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