Happy Pumpkin Week! Also, Wednesday!
Y’all should know that snickerdoodles are the jam. This recipe is another one of those brill thoughts I had for an original recipe, only to find out that a million other people have made them. So I jazzed them up a bit with some caramel. Appropriately fall.
I didn’t make the caramel myself (lame sauce, I know). In fact, I was looking in the store for those classic Kraft caramels, and I couldn’t find them! It was the weirdest. But then I did find them at a different store, so all is well. I know this is the best story ever. If you wanted to be well cool, you could make your own caramel for this, and then tell the story about it.
This recipe can really go two ways. One is the pseudo-whoopie pie way that you see below. Two mini cookies in a caramel frosting sandwich.
The other way I tested is stuffing the cookies with caramels.
The results are as follows.
Other best story ever: I donated these to my parent’s card club…that I attended. And it was actually enjoyable. And the kids especially liked the treats.
Caramel-Stuffed Pumpkin Snickerdoodles
Adapted from Baked by Rachel
1 cup butter, softened
1 1/2 cup granulated sugar
1/2 teaspoon vanilla
3/4 cup pumpkin puree
2 3/4 cup all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon cinnamon
approximately 2 dozen caramel candies, unwrapped
1/4 cup granulated sugar
2 1/4 teaspoon cinnamon
In a large bowl or stand mixer, cream butter and sugar until fluffy. Add eggs, mixing until incorporated. Add vanilla and pumpkin, mixing until just combined.
In a medium bowl, whisk together dry ingredients. Add the dry ingredients to the wet, and mix until no streaks of flour remain.
Cover with plastic wrap, and chill the dough for 30 minutes.
Preheat oven to 350 degrees.
In a small bowl, combine the sugar and cinnamon. Using a mini cookie scoop, scoop tablespoon-sized balls of dough and roll in the cinnamon sugar. (Optional: Taking two balls of of dough, smoosh dough around one unwrapped caramel, sealing the edges so that no caramel is visible.) Space cookies 2″ apart on cookie sheet.
Bake for 12-15 minutes or until tops start to crack. Allow cookies to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.
To make the caramel frosting, melt the caramels and a tablespoon or two of heavy cream in a small saucepan over low heat. Stir in powdered sugar, tablespoon by tablespoon, until the frosting becomes plopp-able. Plop onto the bottom of one cookie, and sandwich another cookie on top.