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–+ servings
Carmalita Cookies on a paper with cinnamon sticks.

Pumpkin Spice Chocolate Chunk Carmelita Cookies

Soft, chewy, and warmly spiced with cinnamon, loaded with chocolate chunks, each cookie hides a luscious, gooey caramel center that melts with every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Servings 24 Cookies
Calories 266 kcal

Ingredients
  

  • 1 cup salted butter ,softened
  • 1 cup brown sugar packed
  • ⅓ cup granulated sugar
  • ¼ cup pumpkin puree
  • 2 eggs large
  • 1¾ cup All-purpose flour
  • 2½ Teaspoons cornstarch
  • 1½ cups rolled oats
  • 1½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups semi-sweet chocolate chunks, or chocolate chips
  • 1 cup pecans, chopped
  • 24 individual soft salted caramels unwrapped
  • 1 tablespoon heavy cream

Instructions
 

  • Preheat the oven to 350°(F). Line two large baking sheets with parchment paper, or silicone baking mats.
  • In the bowl of a stand mixer, cream together softened butter, packed brown sugar, and granulated sugar until light in color, and fluffy in texture. About 2–3 minutes. Add in pumpkin purée and mix until incorporated. Scrape down the sides and bottom of the mixing bowl. Mix again.
  • Add eggs, one at a time. Mix slowly until well combined.
  • In a separate bowl, combine flour, cornstarch, rolled oats, cinnamon, baking soda, baking powder, and salt. Mix. Add a bit at a time to the wet ingredients. Mix until just combined. Do not over mix.
  • Stir in chocolate chunks and chopped pecans. Mix until evenly distributed.
  • Roll 1/3 cup portions into balls and place on lined baking sheet. 5–6 cookies onto a baking sheet.
  • Bake in preheated 350° oven for 13–15 minutes. The cookies are ready to come out of the oven when they have flattened slightly, and the edges are turning golden brown. Remove cookies from the oven. Use a ¼ dry measuring cup, or glass cup, to create a well in the center of each cookie by pressing down slightly in the middle of each cookie. Leave the cookie on the baking sheet for 15 minutes until cooled and then place on a cooling rack.
  • In a microwave-safe bowl, place unwrapped soft-salted caramels and 1 Tablespoon of heavy cream. Cook for 2–3 minutes on high, checking after each minute, stirring until smooth, creamy and easy to pour.
  • Pour melted caramel into the center of the "well" of each cookie. Let set for 30 minutes and serve. Cookies can be stored in an airtight container for up to 5 days.

Notes

Please note that you can substitute 3/4 cup oat flour for 3/4 cup all-purpose flour to go along with the 1 cup of all-purpose flour. 

Nutrition

Serving: 1gCalories: 266kcalCarbohydrates: 30gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 22mgSodium: 179mgPotassium: 130mgFiber: 2gSugar: 17gVitamin A: 651IUVitamin C: 0.2mgCalcium: 37mgIron: 2mg
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