Here, pumpkin pie spices are mixed with chocolate and caramel for a special treat fit for any day of the week. Very moist, cake-like cookies and gooey caramel are the ideal combo.
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Ingredients
- 3 cups all-purpose flour 750 ml
- 1 tsp baking powder 5 ml
- 1 tsp ground cinnamon 5 ml
- 1⁄2 tsp baking soda 2 ml
- 1⁄2 tsp ground nutmeg 2 ml
- Pinch salt
- 1 cup packed brown sugar 250 ml
- 1⁄2 cup granulated sugar 125 ml
- 1 cup butter, softened 250 ml
- 2 large eggs
- 1 cup pumpkin purée (not pie filling) 250 ml
- 2 tsp vanilla 10 ml
- 1 bag (7 oz/203 g) mini chocolate caramel candies (such as mini Rolos)
- 1 cup chopped pecans, toasted 250 ml
- 3 oz semisweet chocolate, melted and slightly cooled 90 g
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg and salt.
- In another large bowl, using an electric mixer, cream brown sugar, granulated sugar and butter until fluffy. Add eggs, one at a time, beating well after each. Beat in pumpkin and vanilla until combined. Stir in flour mixture until well combined. Fold in candies and pecans.
- Using a level small ice cream scoop or a heaping tablespoon (15 ml), drop batter onto parchment-lined baking sheets, spacing cookies 2 inches (5 cm) apart.
- Bake, one sheet at a time, for about 13 minutes or until golden and firm to the touch. Let cool on pan on a wire rack for 5 minutes to let caramel set. Using a small spatula, transfer cookies to rack to cool completely. Drizzle with melted chocolate before serving.
- Makes about 4 dozen cookies.
Notes
- Tip: To melt smaller amounts of chocolate, place it in a microwave-safe bowl and microwave on High, in 30-second intervals, stirring in between, until almost all the chocolate is melted, then stir until melted and smooth.
- Tip: Before storing, be sure chocolate is set on cookies. Store in airtight containers, between layers of waxed or parchment paper, at room temperature for up to 5 days or in the freezer for up to 2 weeks.
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