Without a doubt, snickerdoodle cookies are in my top five favorite cookies. But I came across a recipe for pumpkin snickerdoodles several years ago. The addition of pumpkin takes this classic cookie to another level. But mixing caramel chips in is mind-blowing! If you can’t find caramel-flavored chips, feel free to substitute with mini caramel chunks instead. Because this is a soft cookie dough, I recommend using an ice cream scoop to portion and place the dough into the cinnamon-sugar to coat before baking. You’ll end up with less mess on your hands and more dough being baked.
Caramel Pumpkindoodle Cookies
- Prep Time: About 20 Minutes
- Cook Time: 12 to 16 Minutes
- Total Time: 59 minute
- Yield: 22 to 24 Cookies 1x
Ingredients
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening
1–1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup canned pumpkin puree
1 tsp. vanilla
2–3/4 cup all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt (kosher, table or sea)
1–10 ounce bag caramel chips or caramel bits (about 1–1/2 cups)
1/4 cup granulated sugar
1–1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. ground allspice
3/4 tsp. ground cloves
Instructions
Preheat oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper. Set aside.
In a large bowl, using a hand-held or standing mixer, cream butter, shortening and sugar until fluffy. Add eggs, pumpkin puree, and vanilla and blend until evenly combined.
Mix flour, cream of tartar, baking soda, and salt in a medium bowl. Add dry ingredients and caramel chips to butter mixture. Stir until just combined.
In a small bowl or gallon-size zip top bag, combine 1/4 cup sugar, cinnamon, nutmeg, allspice and cloves. Using an #20 (3-1/2 tbsp.) or #24 (3 tbsp.) ice cream scoop, portion balls of dough. Roll each ball in the sugar spice mixture. Place about 2-inches apart on the prepared baking sheets. Bake for 12 to 16 minutes. Remove from oven and let cookies cool on a wire rack.
IMNPB
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