Delicious little pumpkin cookies are baked into mini cookie cups and filled with an easy homemade salted caramel sauce for a melt in your mouth fall dessert recipe!
In a small bowl, combine the flour, salt, baking powder, cinnamon, ginger, nutmeg and ground cloves.
In a large bowl, combine the butter, brown sugar, granulated sugar and vanilla, add the egg and egg yolk and combine, then add the pumpkin puree and combine.
Add the dry ingredients to the wet ingredients and mix well.
Grease two 24 cup mini muffin tins with cooking spray.
Fill the cups ¾ full with cookie dough, bake 15-18 minutes.
After removing the cookie cups from the oven, use the end of a mixing spoon or spatula to make an indentation in the middle of the cookie cups.
Let cool for 5 minutes, move to a cooling rack and let cool completely.
Salted Caramel Filling
To make the filling, heat the granulated sugar in a small saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid.
Once the sugar is completely melted, stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Slowly, drizzle in the heavy cream while stirring constantly.
Allow the mixture to boil for 1 minute.
Remove from the heat and stir in the salt.
Drizzle the salted caramel into each pumpkin cookie cup and allow to cool before serving.
Notes
I used a plastic squeeze bottle to easily fill the pumpkin cookie cups with the salted caramel filling.