Salted Caramel Pumpkin Cookies
Oh glob... please don't make these. That is unless you like the PERFECT cookie!!! These spicy cookies are loaded with flavor. It has the perfect combination of a chewy center and a crispy cookie edge. If you like that kind of cookie, than make these at your own free will. You can thank me later.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon salt
- 15 tablespoons butter at room temperature
- 1 cup + 2 tablespoons dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 1/2 cup pumpkin puree
- 2 1/2 cups salted caramel baking chips
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper; set aside.
In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add in the sugars and vanilla and beat on medium-speed until light and fluffy. Add the pumpkin puree and beat until it's just combined. Gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in salted caramel chips.
Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
Place baking sheets in preheated oven and bake for 15 minutes, or until golden at the edges and set in the middle. Allow cookies to cool for 20 minutes on the baking sheet before transferring them to a wire wrack to cool completely.