Salted Pumpkin Caramel Thumbprints

By jeknudson

Ingredients

• 2/3 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons water
• 2 tablespoons light-color corn syrup
• 1/3 cup whipping cream
• 2 tablespoons unsalted butter
• 3/4 teaspoon pumpkin pie spice
• 1/2 cup canned pumpkin
• Flaked sea salt

Details

Servings 36
Preparation time 50mins
Cooking time 50mins
Adapted from bhg.com

Preparation

Step 1

Directions

For Thumbprints, in a large mixing bowl beat 2/3 cup butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and 1/4 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F. Roll dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Press thumb into the center of each ball. Bake for 8 to 10 minutes or until bottoms are lightly browned. If cookie centers puff during baking, repress with the back of a measuring spoon. Remove and cool on a wire rack.

For Salted Pumpkin Caramel, place granulated sugar, water, and corn syrup in a medium saucepan. Bring to boiling over medium heat, swirling the pan to stir. Boil gently, uncovered, until browned. Once sugar has browned to a medium amber color, about 5 minutes, remove from heat. Immediately add cream and 2 tablespoons butter. Mixture will boil and foam. Stir well. Add the pumpkin spice and pumpkin and stir well to incorporate. (Caramel may seem thin that's OK.) Place in a bowl. Cover and chill at least 4 hours. Spoon into cooled cookies; sprinkle with sea salt.