pumpkin caramel pecan cookies
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
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
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Step 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.
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Step 2In another bowl beat butter with pumpkin. Add egg, and spices, and vanilla. Beat well.
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Step 3Slowly add the flour mixture to the pumpkin mixture . Beat in a little at a time. Dough will be sticky. Refrigerate an hour.
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Step 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.
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Step 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.
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Step 6Bake in center of oven about 20 minutes, or until edges start to brown. Let cool, and move to wire rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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