Pumpkin Spice Caramel Crinkle Cookies
Serves 1
Directions
- 1Add melted butter to a large bowl.
- 2Add melted butter to a large bowl.
- 3Add melted butter to a large bowl.
- 4Add caster sugar and soft light brown sugar to the bowl.
- 5Add caster sugar and soft light brown sugar to the bowl.
- 6Add caster sugar and soft light brown sugar to the bowl.
- 7Crack in your eggs.
- 8Crack in your eggs.
- 9Crack in your eggs.
- 10Mix the butter, sugars and eggs until combined.
- 11Mix the butter, sugars and eggs until combined.
- 12Mix the butter, sugars and eggs until combined.
- 13Add the plain flour and pumpkin spice to the mixture.
- 14Add the plain flour and pumpkin spice to the mixture.
- 15Add the plain flour and pumpkin spice to the mixture.
- 16Form a dough and refrigerate until firm.
- 17Form a dough and refrigerate until firm.
- 18Form a dough and refrigerate until firm.
- 19Scoop the dough into balls.
- 20Scoop the dough into balls.
- 21Scoop the dough into balls.
- 22Refrigerate the dough balls.
- 23Refrigerate the dough balls.
- 24Refrigerate the dough balls.
- 25Coat each dough ball in icing sugar.
- 26Coat each dough ball in icing sugar.
- 27Coat each dough ball in icing sugar.
- 28Place the coated dough balls onto a baking tray.
- 29Place the coated dough balls onto a baking tray.
- 30Place the coated dough balls onto a baking tray.
- 31Bake the cookies in the oven.
- 32Bake the cookies in the oven.
- 33Bake the cookies in the oven.
- 34Once baked, reform the divot in the middle of each cookie.
- 35Once baked, reform the divot in the middle of each cookie.
- 36Once baked, reform the divot in the middle of each cookie.
- 37Fill each cookie hole with caramel.
- 38Fill each cookie hole with caramel.
- 39Fill each cookie hole with caramel.
Ingredients
- 70 g unsalted butter, melted
- 70 g unsalted butter, melted
- 70 g unsalted butter, melted
- 105 g caster sugar
- 105 g caster sugar
- 105 g caster sugar
- 105 g soft light brown sugar
- 105 g soft light brown sugar
- 105 g soft light brown sugar
- 2 large eggs
- 2 large eggs
- 2 large eggs
- 280 g plain flour
- 280 g plain flour
- 280 g plain flour
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking powder
- 2 tbsp pumpkin spice mix
- 2 tbsp pumpkin spice mix
- 2 tbsp pumpkin spice mix
- 200 g icing sugar, to coat
- 200 g icing sugar, to coat
- 200 g icing sugar, to coat
- 200 g caramel, to fill
- 200 g caramel, to fill
- 200 g caramel, to fill
Equipment
large bowlwooden spoonice cream scoopbaking traytablespoon measure
Tips
- Once firm, roll into equal size balls and place onto a baking tray before refrigerating again. Once solid, roll in icing sugar and place onto a baking tray, with space enough for them to spread. Using a tbsp measure, make holes into the cookies for your caramel later. Bake for 15 minutes at 170c. Whilst still warm, compress any spread middles with the measure again.
- Reform the divot in the middle once they're baked so you can get as much filling in there as possible.