As Pumpkin Week rolls on, it’s only right to have a cookie recipe. These Salted Pumpkin Caramel Thumbprints are superb. A soft, buttery cookie filled with a creamy pumpkin caramel filling. Yum, yum!
Salted Pumpkin Caramel Thumbprints Printer-Friendly Recipe
From: Better Homes & Gardens November 2014 Issue
Makes 36 cookies
Prep 50 minutes (I think it can be done in closer to 30 minutes)
Chill 4 hours (1 hour for cookie dough, 4 hours for pumpkin caramel)
Bake 8-10 minutes
Salted Pumpkin Caramel
Start by making the pumpkin caramel. Put sugar, water, and corn syrup in a medium saucepan over medium heat. Bring to a gentle boil, swirling the pan around to stir. Bring the syrup to a medium amber color (this will take 5-8 minutes). Remove pan from heat and immediately add the cream and butter. Stir well, the mixture will foam up. Mix in the pumpkin spice and pumpkin, until completely incorporated. Pour into a heat-proof bowl and cover. Chill in refrigerator for 4 hours.
While the pumpkin caramel is chilling, make the cookies. Beat the butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Beat in the brown sugar and 1/4 teaspoon salt. Once combined, scrape the sides of the bowl and add in the egg and vanilla; mix until combined. Carefully mix in the flour until combined. Cover and chill dough for 1 hour.
Preheat oven to 375 F. Roll out chilled dough into 1-inch balls. On ungreased cookie sheets, place the dough balls 2-inches apart. Press your thumb into the center of each dough ball. Bake for 8-10 minutes, until the bottoms of the thumbprints are lightly browned. Remove from oven & press down the centers of any puffed up cookies with the back of a spoon. Cool completely on a wire cooling rack. Once cooled, spoon the chilled pumpkin caramel into the centers of the thumbprints. Sprinkle each cookie with flaked sea salt. Enjoy!