Chocolate Caramel Filled Pumpkin SnickerdoodlesPosted: June 5, 2012 | |
Since it seems like another dreary week is on the way here in New England, I’m going to post a recipe I’ve been really excited about.
They seem like ordinary snickerdoodles, no? Well, surprise! They aren’t. I bet reading the title of this post didn’t give that away at all…
I know pumpkin is wayyy out of season, so if you want to make regular caramel stuffed snickerdoodles, I wouldn’t be offended. I’m just trying to use up our canned goods so we have less to transport in our move at the end of the month. Because I cannot abide getting rid of our pantry to move 30 minutes away. It’s just not happening.
So back to the cookies. Eating one of these right off the baking sheet (with appropriate cooling times, we don’t want burnt tongues) is amazing. Melted, gooey caramel enveloped by a soft cinnamony cookie; it’s something everyone needs to experience at least once. After they cool, you can microwave the cookie for the same effect. And it’s still just as awesome.
Chocolate Caramel Filled Pumpkin Snickerdoodles
Cookie adapted from Crepes of Wrath
Makes about 20 cookies
2 2/3 cups all-purpose flour
2 ¼ tsp baking soda
½ tsp kosher salt
1 ½ tsp ground cinnamon
½ tsp all-spice
¼ tsp nutmeg
¼ tsp ground cloves
½ cup (1 stick) unsalted butter, room temperature
1 cup brown sugar
2/3 cup + 2 Tbsp pumpkin puree (not pumpkin pie filling)
2 Tbsp molasses
1 egg, room temperature
1/2 cup granulated sugar, for coating the cookies
2 Tbsp ground cinnamon, for coating the cookies
20 chocolate or regular caramels, unwrapped
Preheat oven to 350 degrees F. Combine the flour, baking soda, salt, cinnamon, all-spice, nutmeg and cloves in a medium sized bowl and set aside.
In a large bowl, beat the butter until smooth and creamy, about 2 minutes, then add in the brown sugar and beat until fluffy, about another 2 minutes. Add in the molasses and pumpkin puree, and beat until well combined, scraping down the sides of the bowl as needed. Add in the egg and beat until combined. Gradually add in the flour mixture, beating slowly until just moistened. Put the dough in the freezer for 5 minutes to firm it up.
Combine the 1/2 cup of granulated sugar, 2 Tbsp of cinnamon. Line or grease your baking sheets and scoop 2-Tbsp sized balls of dough out from your bowl. Flatten the dough with your hand, place a caramel in the center, then roll the cookie into a sphere, making sure there are no gaps. Roll in the cinnamon-sugar mixture, then place on the baking sheet, about 2 inch apart from one another. Press down lightly with your palm. Repeat for the rest of dough and caramels.
Bake for 10-12 minutes, until slightly more golden and set – the edges should be firmed up but the center will still be a bit soft. Place the cookie sheets on cooling racks and allow the cookies to cool for 5-10 minutes before removing them to finish cooling directly on the rack.