Caramel Cookies with Pumpkin Seeds: A Step-by-Step Recipe for a Delicious Treat

Caramel Cookies with Pumpkin Seeds: A Step-by-Step Recipe for a Delicious Treat

Introduction

Caramel cookies with pumpkin seeds are a delightful treat that combines the rich sweetness of caramel with the earthy crunch of pumpkin seeds. Perfect for autumn afternoons or as a special addition to your holiday dessert spread, these cookies are easy to make and irresistibly delicious. Follow this detailed recipe to create a batch of cookies that will have everyone asking for more.

Ingredients

For the Cookie Dough:

• 1 3/4 cups (220 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract

For the Caramel Drizzle:

• 1/2 cup (100 g) granulated sugar
• 2 tablespoons water
• 3 tablespoons unsalted butter
• 1/4 cup (60 ml) heavy cream

For the Topping:

• 1/2 cup (75 g) pumpkin seeds (raw or lightly toasted)

Ingredient Breakdown and Benefits

1. Pumpkin Seeds: These nutrient-rich seeds add a delightful crunch and a subtle nutty flavor to the cookies.

2. Caramel Drizzle: A homemade caramel sauce enhances the sweetness and gives the cookies a professional touch.

3. Brown Sugar: Adds a rich molasses flavor and moisture, creating soft and chewy cookies.

4. Vanilla Extract: Elevates the flavor profile of the cookies, complementing both the caramel and pumpkin seeds.

Step-by-Step Instructions

1. Prepare the Cookie Dough

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to maintain soft cookies.

2. Chill the Dough

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape during baking.

3. Bake the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
3. Flatten the dough slightly with your fingers or the back of a spoon.
4. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

4. Make the Caramel Drizzle

1. In a small saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color.
2. Remove from heat and carefully whisk in the butter and heavy cream. The mixture will bubble, so stir cautiously.
3. Let the caramel cool slightly before drizzling.

5. Add the Pumpkin Seeds and Drizzle

1. Sprinkle the pumpkin seeds evenly over the cooled cookies.
2. Using a spoon or piping bag, drizzle the caramel sauce over the cookies. Allow the caramel to set before serving.

Tips for Perfect Caramel Cookies with Pumpkin Seeds

1. Toast the Pumpkin Seeds:

   • Lightly toasting the pumpkin seeds enhances their flavor and adds an extra layer of nuttiness.

2. Keep the Dough Cold:

   • Chilling the dough ensures the cookies bake evenly and don’t spread too much.

3. Monitor the Caramel:

   • Watch the caramel closely to prevent it from burning. Remove it from heat as soon as it reaches a deep amber color.

4. Adjust the Sweetness:

   • Reduce the sugar in the cookie dough slightly if you prefer a less sweet treat, as the caramel drizzle adds extra sweetness.

Variations of the Recipe

1. Chocolate Caramel Cookies:

   • Add 1/4 cup of cocoa powder to the dough for a chocolate base that pairs beautifully with the caramel and pumpkin seeds.

2. Salted Caramel Cookies:

   • Sprinkle a pinch of sea salt over the caramel drizzle for a sweet-and-salty twist.

3. Nutty Caramel Cookies:

   • Add chopped pecans or walnuts along with the pumpkin seeds for extra crunch.

4. Spiced Pumpkin Cookies:

   • Mix in a teaspoon of pumpkin pie spice or cinnamon to the dough for a warm, autumnal flavor.

Serving Suggestions

1. With a Hot Beverage:

   • Serve these cookies with a cup of spiced tea or coffee for a cozy pairing.

2. As a Holiday Treat:

   • Include these cookies in your holiday dessert spread or gift them in decorative packaging.

3. Topped with Whipped Cream:

   • Add a dollop of whipped cream on top for an indulgent dessert experience.

4. With Ice Cream:

   • Serve the cookies warm with a scoop of vanilla ice cream for a decadent treat.

Frequently Asked Questions

1. Can I use store-bought caramel sauce?

   • Yes, but homemade caramel offers a fresher and more customizable flavor.

2. How do I store the cookies?

   • Store the cookies in an airtight container at room temperature for up to 4 days.

3. Can I freeze the dough?

   • Yes, freeze the dough in scoops for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

4. Can I make this recipe gluten-free?

   • Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

5. What if I don’t have pumpkin seeds?

   • Replace pumpkin seeds with sunflower seeds or chopped nuts for a similar texture and flavor.

Conclusion

Caramel cookies with pumpkin seeds are a delightful combination of textures and flavors, perfect for autumn or any time of the year. With their rich caramel drizzle and nutty crunch, these cookies are sure to be a hit at gatherings or as an indulgent homemade treat. Try this recipe today and enjoy the warm, cozy flavors in every bite!