Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the flour, salt, baking powder, cinnamon, ginger, nutmeg, and ground cloves.
- In a large bowl, combine the melted butter, brown sugar, granulated sugar, and vanilla extract. Add the egg and egg yolk and mix. Stir in the pumpkin puree until combined.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Grease two 24-cup mini muffin tins with cooking spray.
- Fill each cup about 3/4 full with cookie dough. Bake for 15-18 minutes, or until the edges are lightly golden.
- Remove the cookie cups from the oven. While still warm, use the end of a mixing spoon or spatula to create an indentation in the center of each cookie cup.
- Let the cookie cups cool in the tins for 5 minutes, then transfer them to a cooling rack to cool completely.
- To make the salted caramel filling, heat the granulated sugar in a small saucepan over medium heat. Stir constantly with a wooden spoon until the sugar melts into an amber-colored liquid.
- Once the sugar is completely melted, stir in the butter until it is fully melted, about 2-3 minutes.
- Slowly drizzle in the heavy cream while stirring constantly.
- Allow the mixture to boil for 1 minute, stirring continuously.
- Remove the saucepan from the heat and stir in the sea salt.
- Drizzle the salted caramel filling into each cooled pumpkin cookie cup. Allow the caramel to set before serving.
Notes
These cookie cups can be made ahead of time and stored in an airtight container at room temperature. The caramel filling can also be made in advance and stored in the refrigerator; gently reheat before filling the cups if needed.