Salted Pumpkin Caramel Thumbprints: make these your autumn staple cookies!

November 25, 2014 § Leave a comment

There is something about caramel that just brings any dessert to another level. Salted caramel is all the rage nowadays and rightly so. The added touch of sweetness, balanced by the little kick of salt make everything more interesting and flavorful. These thumbprint cookies are of the basic kind but when their cavity is filled with this unctuous, amber filling, they become extra special! Sweettablescapes loves them and you will too!

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Try this recipe from Better Homes and Gardens (November 2014 issue) for Thanksgiving and see smiles on everyone’s faces.

You’ll need:

2/3 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons light-color corn syrup
1/3 cup whipping cream
2 tablespoons unsalted butter
3/4 teaspoon pumpkin pie spice
1/2 cup canned pumpkin
Flaked sea salt

Directions

For Thumbprints

in a large mixing bowl beat 2/3 cup butter with an electric mixer on medium to high speed for 30 seconds.

Add brown sugar and 1/4 teaspoon salt. Beat until combined, scraping sides of bowl occasionally.IMG_8567

Beat in egg and vanilla until combined. IMG_8568Beat in flour. IMG_8569IMG_8571Cover and chill dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Roll dough into 1-inch balls.IMG_8578

Place 2 inches apart on ungreased cookie sheets.

Press thumb into the center of each ball. IMG_8579Bake for 8 to 10 minutes or until bottoms are lightly browned.IMG_8580

If cookie centers puff during baking, repress with the back of a measuring spoon. Remove and cool on a wire rack.
For Salted Pumpkin Caramel,

place granulated sugar, water, and corn syrup in a medium saucepan.IMG_8572

Bring to boiling over medium heat, swirling the pan to stir. Boil gently, uncovered, until browned.IMG_8574

Once sugar has browned to a medium amber color, about 5 minutes, remove from heat. Immediately add cream and 2 tablespoons butter. Mixture will boil and foam.IMG_8575

Stir well. Add the pumpkin spice and pumpkin and stir well to incorporate.IMG_8576IMG_8577

(Caramel may seem thin that’s OK.) Place in a bowl.

Cover and chill at least 4 hours. Spoon into cooled cookies; sprinkle with sea salt.IMG_8581

 

 

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