- 1/2 cup unsalted butter, room temperature
- 1 + 1/2 cups granulated sugar, divided
- 1/3 cup canned pumpkin
- 1/2 teaspoon vanilla extract
- 1 + 1/2 cups all-purpose flour
- 2 tablespoons + 1/2 teaspoon ground cinnamon, divided
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 semi-sweet/dark chocolate chips
- 1 (14 ounce) bag of Kraft Caramels (for hard, chewy middles), unwrapped
- In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 2 more minutes.
- In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Then add chocolate chips until mixed. Refrigerate 30 minutes.
- Then scoop up very slightly rounded tablespoons of the dough, stick a caramel in the center and roll into a ball.
- Place onto parchment lined pan.
- Refrigerate at least 2 hours or overnight.
- When ready to bake, preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
- Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Don’t let dough get warm between batches.
- After 14 minutes, take out cookies to warm to the touch and remove from pan. Enjoy!