Caramel Pumpkin Cookies
These chewy pumpkin cookies are studded with bits of toffee and caramel, and baked until soft and tender.
Servings: 30 - 36 cookies
- 1 cup butter softened to room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup toffee bits
- 1/2 cup caramel bits
MIX WET INGREDIENTS
To a large mixing bowl, add butter, brown sugar, and granulated sugar. Beat until combined.
Add pumpkin and vanilla and mix.
SCOOP AND BAKE
Scoop dough and roll into approximately 1" balls, and place about 2" apart on prepared baking sheet.
Bake for 10-12 minutes, until cookies are just starting to brown at the edges.
Calories: 193kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 41mg | Fiber: 1g | Sugar: 18g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg