Pumpkin Caramel Snickerdoodles

Recipe by Buuck Farms Bakery

Recipe by Buuck Farms Bakery

Ingredients

3/4 C Butter, at room temperature

3/4 C Granulated Sugar

1/4 C Brown Sugar

1 tsp Beyond Good Powdered Vanilla

1 Lg Egg

1/4 C Pumpkin Butter

2 tsp Baking Soda

2 1/4 C All Purpose Flour

1 tsp Cinnamon

1 tsp Cream of Tartar

1/2 tsp Salt

7 Soft Caramels, cut in half

For Cinnamon Sugar Coating

1/4 C Granulated Sugar

1/4 C Brown Sugar

1/2 TBSP Cinnamon

Method

  • In a medium bowl, whisk together the flour, baking soda, cinnamon, cream of tartar, and salt.

  • Set aside.

  • In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar for 3 minutes, until light and fluffy.

  • Add the egg and powdered vanilla, mix to combine. Add the pumpkin butter, mix to combine.

  • Add the dry ingredients in two additions, mixing until just combined after each addition.

  • Chill the dough in the fridge for 1 hour.

  • Preheat the oven to 350 degrees and remove the dough from the fridge.

  • Use a large (2 oz) cookie scoop to portion the dough, then take each cookie dough ball and press a caramel into the center of the dough. Pinch the dough closed around the caramel and then roll it into a ball in your hands.

  • Roll each ball into the cinnamon sugar mixture.

  • Place the cookies on parchment-lined cookie sheets. I baked 6 per sheet because they will spread.

  • Bake for 8 minutes, then take the cookies out and rap the cookie sheet on the counter a few times to flatten out the cookies, then bake an additional 2 minutes. Use a round cookie cutter slightly bigger than the baked cookies to swirl around each (still hot) cookie shaping it into a perfect circle.

Robert Norman