It’s autumn, the air is chilly, and my thoughts turn to pumpkin. Call me a stereotype if you must, but I adore pumpkin spiced foods in the fall! PSLs (Pumpkin Spice Lattes) are no longer an option for me, so I turned to the sweet treats: pumpkin cookies! But plain ol’ pumpkin cookies need a little something extra. Then I remembered that we had a bag of Riesen candy, which are chocolate-covered caramels from Germany. I stumbled across a blog a while back on Livejournal that talked about Riesen-filled cookies. Well, why not stuff those yummy treats into a pumpkin cookie? Omigosh, they’re good. Pumpkin cookies stuffed with chocolate caramels are my new fav!
So Alexa and I made these heavenly pumpkin cookies together this afternoon. (I wanted to bake pumpkin donuts in the oven, but she tells me that real donuts are fried and she doesn’t want to make “fake food.” Yes, she really said that!) So together we mixed these cookies up. She insisted (I swear I am not kidding) that we do the following:
- Clean up after ourselves right away because she wants to make dinner himself tonight.
- Do not use the electric mixer when we put the flour in because “it will make too much gluten.”
Anywho, we took some photos of our cookie making and we’ve included the recipe at the bottom of this post. Enjoy!
Fun with Pumpkin Cookies
Pumpkin Cookie Recipe
Here’s the recipe for these scrumptious pumpkin cookies stuffed with Riesens:
- 1/2 cup pumpkin puree (8 oz.)
- 1/2 cup sweet cream butter (unsalted)
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of ginger
- 1/4 teaspoon of allspice
- 2 cups of all-purpose flour
- 24 Riesen candies (or you could use another chocolate-covered caramel, like Rolos)
- 1. Combine butter, pumpkin, granulated sugar, and brown sugar in a large bowl and mix on low. Add in egg, vanilla, cinnamon, nutmeg, baking soda, ginger, and allspice and mix again. Slowly add in flour and stir by hand (to avoid too much gluten formation).
- 2. Cover the bowl and refrigerate for 30 minutes.
- 3. Cut the Riesen caramels in half. Then take about 1 large tablespoon of dough, put the candy on top of it, and form the dough into a ball around the candy.
- 4. Put the dough/candy balls back in the refrigerator for another 30-60 minutes.
- 5. Preheat the oven to 350 F. Place balls on a parchment-covered baking sheet at least two inches part as they will flatten as they cook. Bake for 15 minutes.
Don’t these pumpkin cookies look amazing? They are the perfect dessert for the Oktoberfest chicken dinner that Alexa made tonight. She even made homemade potatoes and fresh asparagus. Soooo good. Can you believe a 12-year-old can make that? But that’ a blog post for another day!