Pumpkin Spice Caramel Chip Cookies
Fall means pumpkin spice season! Before leaving to spend a couple of weeks in Michigan, I wanted to make something special for Patrick, my pumpkin-loving husband, who would be staying home in Ohio. These cookies had his name written all over them! These cookies are packed with fall flavors, including pumpkin pie spice, cinnamon, and a hint of cardamom, these cookies are the perfect autumn treat. Pumpkin spice chips and sweet caramel bits bring everything together for a delicious cookie.
Pumpkin Spice Caramel Chip Cookies
Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¼ cup vanilla sugar (see note)
1 cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 cup pumpkin spice baking chips
½ cup caramel bits
Instructions
Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and cardamom. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, vanilla sugar, and light brown sugar together until light and creamy.
Beat in the eggs and vanilla extract until light and well combined, about 1 minute.
Gradually add the dry ingredients to the butter mixture and mix just until combined.
Fold in the pumpkin spice baking chips and caramel bits until evenly distributed throughout the dough.
Scoop about 2 tablespoons of dough per cookie and roll into balls. Arrange the dough balls on the prepared baking sheets, leaving space between each cookie as cookies will spread during baking.
Bake for 8–10 minutes, or until the edges are beginning to turn golden brown. The centers may still look slightly soft when the cookies are removed from the oven.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Makes about 30-36 cookies
Note: If you prefer not to use vanilla sugar, simply replace the ¼ cup vanilla sugar with an additional ¼ cup granulated sugar, for a total of 1 cup granulated sugar.
