It’s Thanksgiving week! In my opinion, it is one of the best holidays because 1) all.the.food! and 2) there are no gift expectations. Amen to that, am I right? My menu is already planned and prepping has begun, at least for the things that can be done three days ahead of time (which isn’t much but still) so that come Thursday, there are less things to stress about and more time to enjoy the delectable meal.
These cookies came about after a baking fail I had over the weekend. I didn’t even take a picture for proof but the cookies I baked, did not look anything like the cookies pictured in the original recipe. Don’t you hate when that happens?! According to my husband and a few friends, they tasted delicious but if you want to know something about me, it’s that presentation is key. I’m a perfectionist especially when it comes to baking so I knew I wanted to remedy my presentation fail.
Enter these cookies. The perfect marriage of two separate recipes, combined to yield one pretty cookie and tasty to boot. The combination of pumpkin and caramel is such a natural thing. Sure, this combo has been done millions of times before (just Google it) but this is my rendition of it, and I’m quite pleased with the results. Also, if you’re pressed for time and can’t make the homemade caramels (although it’s definitely worth it!) store bought caramels will do in a pinch.
Try baking these a few days before your Thanksgiving meal! They can be stored in a container and all you need to do is place them on a cute plate and watch them slowly disappear.
115 grams (1/2 cup) coconut oil, melted and cooled
50 grams (1/4 cup) light brown sugar
100 grams (1/2 cup) granulated sugar
1 tsp pure vanilla extract
86 grams (6 Tbsp) pumpkin puree
190 grams (1 1/2 cups) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg*
1/4 tsp ground ginger*
1/4 tsp ground cloves*
1/4 tsp ground allspice*
18 apple cider caramels, cut to 1/2 inch pieces
In a medium bowl, whisk the melted coconut oil, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
*Note: you may use 1 1/2 tsp pumpkin pie spice blend, instead of these separate spices. Either way works just fine!