Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup butter, room temperature
- 1 1/4 cups sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree
Preparation
Step 1
Preheat oven 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, cream together the butter and sugar until light. Beat in egg, followed by vanilla and pumpkin puree. Add flour mixture and stir until just incorporated.
Drop by 1-inch balls and bake for 12-14 minutes, or until cookies are set.
Remove to a wire rack to cool.
Makes about 3 1/2 dozen.
Salted Caramel Filling
6 tbsp butter, room temperature
3 tbsp milk
3 tbsp caramel sauce
1/4 tsp salt (pref. kosher salt)
1/2 tsp vanilla extract
approx 2 cups confectioners’ sugar, more as needed
Beat butter in a medium mixing bowl until smooth and creamy. Add in milk, caramel sauce, salt and vanilla extract. Gradually blend in sugar at medium/high speed until a thick, spreadable frosting comes together. Add more confectioners’ sugar gradually if frosting is too thin.