Carmel Stuffed Pumpkin Cookies
1 stickbutter, room temperature
1 plus 1/2 csugar
1/3 cpumpkin, canned or cooked (not pumpkin pie filling)
1/2 tspvanilla extract
1 1/2 cplain all-purpose flour
2 Tbspcinnamon one for the cookie batter and one to roll cookie balls in
1/8 tspground cloves
1/8 tspground ginger
1/2 tspbaking soda
1/4 tspbaking powder
1 bag(s)kraft carmel squares (candy)
How to Make Carmel Stuffed Pumpkin Cookies
- Sift in mixing bowl all dry ingredients, mix well with whisk. Remember only 1 tablespoon of cinnamon for the batter.
- Beat in another mixing bowl, 1 cup of sugar (the other 1/2 cup of sugar is for mixing with cinnamon to roll balls in)Butter, cream well and add pumpkin and vanilla.
- Mix flour mixture with the butter mixture. Put in refrigerator for 30 minutes.
Take a good round teaspoon and surround piece of carmel with cookie dough,roll into a ball and place on a lined cookie sheet (parchament paper works well) when done place in refrigerator for a couple of hours to overnite.Take out of refrigerator and mix 1/2 cup sugar and 1 tablespoon of cinnamon in a bowl and roll balls till they are coated good.
Replace balls onto lined cookie sheet keeping them about 2inches apart,(takes 2 large cookie sheets)
Bake in a 350 oven for around 15 minutes. keep an eye on them they will start to flatten out when done.