pumpkin caramel pecan cookies

Northern, MA
Updated on Sep 23, 2014

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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Pumpkin Snicker doodles with caramal bits,and pecans
prep time 20 Min
cook time 20 Min
method Bake
yield 30

Ingredients

  • 3 cups flour
  • 2 teaspoons cream of tarter
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup butter
  • 3/4 cup real canned pumpkin not pie filling
  • 1 - egg
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • FILLING
  • 1 1/2 cups kraft caramel bits divided
  • TOPPING
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 1 cup pecan halves
  • 1/4 cup maple syrup

How To Make pumpkin caramel pecan cookies

  • Step 1
    Line 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
    In another bowl beat butter with pumpkin. Add egg, and spices, and vanilla. Beat well.
  • Step 3
    Slowly add the flour mixture to the pumpkin mixture . Beat in a little at a time. Dough will be sticky. Refrigerate an hour.
  • Step 4
    Mix 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
    Roll 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
    Bake in center of oven about 20 minutes, or until edges start to brown. Let cool, and move to wire rack.

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