Actually, these were not giggle-inducing cookies to sort out. They were kind of a pain in the ass.
Lately, all the cookies I’ve been making have been quite annoying.
By all I mean two batches. One of which you see here.
Delicious, yes. In the end, worth it, yes. But testing recipes isn’t always smooth going.
Especially when you make it up as you go.
Sans thermometer, no less!
ALSO, I hate photographing cookies (I’m soooo bad at it someone teach me SOS). My cookie skills (in all realms) clearly need brushing up.
These cookies struck me in the middle of a autumnal daydream.
Gooey, spicy pumpkin caramel+buttery, soft, cinnamon cookie pillows?
Somehow, I waited days!!! I had no time. I longed to make these lil guys.
I gathered my ingredients round, assuring them in hushed whispers, “You will be great. Magical, even. Just a little longer now.”
Pumpkin, spices, cream, sugar, butter…
The problem- the caramel was supposed to be stuffed inside the stupid cookies. But it kept heating up and becoming hot molten lava that burbled and puddled out of the cookies.
But ugly puddles. I mean, come on… I can’t very well post a picture of an ENTIRE cookie sheet merged into ONE giant mutant cookie and expect people to be attracted, can I?
Yes. That happened.
So I tried and tried again. It didn’t work. I gave up, rolled the snickerdoodles into little puffy balls, and spread gooey caramel in between them.
As I licked my fingers clean of salty-sweet-spicy caramel after biting into one of these little sandwiches, I regretted nothing.
Stuffed cookies are overrated anyways. Hmph.
Soft Snickerdoodle Sandwiches with Pumpkin Caramel
cookie portion adapted from Joy of Baking
for the cookies:
360 grams (2 3/4 cups) flour
2 teaspoons baking powder
225 grams (16 tablespoons) butter, cut into pieces
300 grams (1 1/2 cups) sugar
1 teaspoon vanilla
1/3 cup granulated sugar mixed with 2 teaspoons cinnamon
for the pumpkin caramel:
110 grams (scant half cup) pumpkin
2 teaspoons pumpkin pie spice
150 grams (1/2 cup plus 2 tablespoons) heavy cream
40 grams (2 tablespoons) butter
225 (1 cup plus 2 tablespoons) grams sugar
60 grams (scant 3 tablespoons) corn syrup
45 grams (3 tablespoons) water
7 grams (big, big pinch) salt
Preheat oven to 350 degrees F.
For the cookies, cream the butter and sugar together for 3 minutes, then scrape the sides of the bowl, add the eggs and vanilla, and beat for 4 more minutes.
Meanwhile, whisk the baking powder, flour, and salt together.
Scrape the sides of the bowl and add in the flour mixture all at once.
Gently stir to combine, just until a dough forms.
Use a 2 teaspoon cookie scoop to make little balls; roll them between your hands and roll in the cinnamon sugar.
Place on a cookie sheet and freeze for 10 minutes.
Bake for 10-12 minutes, until slightly spread out and puffed.
Allow all of the cookies to cool completely before filling them.
For the caramel, whisk pumpkin, spices, and heavy cream together.
Microwave for 30 seconds, until warm but not hot, and set aside.
Place the sugar, corn syrup, salt, and water into a small, deep pot.
Heat over medium-low heat until the caramel is a deep tan, about 10 minutes, then remove from heat and whisk in butter (careful!).
Once the butter is melted, whisk in the cream mixture (careful).
Heat over low heat, whisking almost constantly, until the temperature reaches 240 degrees F.
Allow to cool completely before touching the caramel or filling the cookies.
To assemble, place a small spoonful of caramel onto one cookie, and place another one on top.