So here’s what’s happening, fall is around the corner, leaves are falling off trees and pumpkin patch everything is pretty much a give in for the next 2 months. But who would guess it’s almost fall with the temps soaring! And hello stores carrying Christmas trees and wrapping paper. Seriously, let’s give our summer hopes a little break shall we? I’m in the camp of not wanting to see Christmasy things until after Halloween AT LEAST!
This weekend we spent 99% of our time outside without sweaters or jackets. Raisin and I mini golfed, hit up a park, we all played t-ball in the back yard and did some major outdoor maintenance now that we’re home bound for the weekends. It’s pretty amazing to think we’re getting some post summer shock weather. I mean the days are shorter, but I’ll take the heat for as long as I can…and this is coming from me at 35 weeks pregnant!
Yes I love summer, and I want it to stick around but my taste buds are changing with the shorter days and the produce pickings at the stores swapping to what’s in season. And a little secret, I have a soft spot for pumpkin flavour anything.
I don’t know if I’m in the nesting phase already, or it’s the swapping of the routine and season, but I went into a rampage of cleaning up everything! Boxed it, donated it, organized it and felt amazing after it was all done. So naturally I had to bake something to celebrate. And since I’m trying my best to embrace the inevitable I decided to bake something from the pumpkin patch itself.
Enter these Pumpkin Caramel Swirl Cookies. They’re a great kick off to the season and pretty simple to make – plus they make a most massive batch of cookies to last your fall cravings. Also don’t make the mistake I did with these – because I love big cookies I put too much on my cookie sheet side by side and they melded into one super cookie. Not a huge problem to have really…but also not practical to share or serve!
With a swirl of caramel and a sprinkling of sea salt, I’d say it’s an awesome start to fall. A little sweet savoury action with pumpkin you say? Yup I’m game.
See below for Badges – Linking up with: A Mummy Too, HonestMum, Cuddle Fairy
Pumpkin Caramel Swirl Cookies with Sea Salt
Recipe from: The Crepes of Wrath
2½ Cups granulated sugar
¾ Cup unsalted butter, melted
1 Can (14 ounces) pumpkin puree
1 Tablespoon vanilla extract
4 Cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon baking soda
3 Teaspoons ground cinnamon
½ Teaspoon kosher salt
1 Cup caramel ice cream topping or dulce de leche – I use this recipe and have made the sweetened condensed milk version, it’s so easy you’ll do it from now on
sea salt, for sprinkling
1 – Preheat your oven to 350 degrees F and line your baking sheets with parchment paper (or grease them with non-stick spray).
2 – In the bowl of your mixer, beat together your sugar and butter until well combined, about 1 minute. Add in the eggs, one at a time, until fully combined, then add in the pumpkin and vanilla and beat until well combined.
3 – Whisk together the flour, baking powder, baking soda (I know it seems like a lot – trust me), cinnamon and salt. Add it to the pumpkin mixture, a bit at a time, until completely combined. Scrape down the sides of the bowl and be sure everything is even, then pour in half of your caramel and lightly fold it in. Add in the other half of the caramel and lightly fold it in.
4 – Scoop 1 tablespoon sized dollops of dough onto your baking sheets (this dough is quite wet), sprinkle with a bit of sea salt, and bake for 11-13 minutes, until set but not golden.
5 – Allow to cool before removing from the sheets, and continue with the remaining dough. Wait until they are completely cooled and have been out for at least a few hours before storing in an airtight container at room temperature for up to 3 days.