Pumpkin Caramel Pecan Cookies

Nor M.

By
@Adashofloverecipes

I love Pumpkin and caramel paired together. I tweaked a recipe by adding caramel, pecans and glazing the pecans with Maple syrup. The result is amazing. They are beautiful large cinnamon spice Pumpkin beauties. Enjoy!!

Original recipe from Life Taste like food


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Rating:
★★★★★ 1 vote
Comments:
Serves:
30
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

3 c
flour
2 tsp
cream of tarter
1 tsp
baking soda
1/2 tsp
salt
1 tsp
cinnamon
1/4 tsp
nutmeg
1/8 tsp
ground cloves
1/4 tsp
ground ginger
1 c
butter
3/4 c
real canned pumpkin not pie filling
1
egg
1 1/2 c
sugar
1 tsp
vanilla

FILLING

1 1/2 c
kraft caramel bits divided

TOPPING

1/3 c
sugar
2 tsp
cinnamon
1 c
pecan halves
1/4 c
maple syrup

Step-By-Step

Step 1 Direction Photo

1Line baking sheet with parchment paper heat oven to 350 degree's.
In a large bowl combine flour, cream of tarter, baking soda and salt. Set aside.

Step 2 Direction Photo

2In another bowl beat butter with pumpkin. Add egg, and spices, and vanilla. Beat well.

Step 3 Direction Photo

3Slowly add the flour mixture to the pumpkin mixture . Beat in a little at a time. Dough will be sticky. Refrigerate an hour.

Step 4 Direction Photo

4Mix spices and sugar together for topping.
Flour hands well. Roll a 2 inch piece of cookie dough in hand. Flatten dough. Place about 12 caramel pieces in the center of dough. Form dough around it, and roll back in to a ball.

Step 5 Direction Photo

5Roll balls un cinnamon topping. Place on lined pan about 3 inches apart. Place a Pecan half in center. Push down slightly to flatten a bit. Brush pecans with maple syrup.

Step 6 Direction Photo

6Bake in center of oven about 20 minutes, or until edges start to brown. Let cool, and move to wire rack.

About this Recipe