Yields 36 Cookies
Ingredients:
1 – 3 /4 sticks Unsalted Butter (14 Tablespoons) at Room Temperature
3 /4 Cup White Sugar
3 /4 Cup Brown Sugar
1 / 2 cups Pumpkin Puree
2 Teaspoons Vanilla
1 Egg Yolk
2 1/2 cups All-Purpose Flour
1 /2 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
1 / 2 tsp Ginger
1 /2 tsp Nutmeg
1 / 2 tsp Clove
For Rolling the Cookies
1 / 4 Cup Sugar
Cinnamon
Nutmeg
Clove
Ginger
Caramels
1 / 2 to a full caramel per cookie. Your choice.
Method
Preheat the oven to 350 degrees.
Place the flour, baking powder, salt, cinnamon, ginger, nutmeg, and clove and whisk together. Set aside.
Place the sugars and butter in a mixing bowl. Use the paddle attachment and mix until it is light and fluffy. Use your spatula to scrape the bowl and mix again for another minute.
Add the egg yolk, then vanilla, then pumpkin until well combined.
Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes.
Place the dough into the fridge for a minimum of 30 minutes to let the dough relax.
Roll the dough into one-inch-sized balls. Roll in sugar. Then, add caramel pieces to the cookies and roll into the cookie. Place on a parchment-lined baking sheet or silicon mat and press down slightly. Then sprinkle a little sugar on top. Space the cookies about two inches apart.
Bake for 20 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
Bon Appetit!