I have been working on a pumpkin cookie recipe for some time. I love the taste of pumpkin, but was looking to avoid the cake-like texture that characterize most pumpkin cookies. The issue is the water content in the pumpkin purée, so I tried to address this by using an egg yolk rather than an entire egg. This helped with the texture along with some additional adjustments in the baking powder and soda and the three kinds of sugar in the recipe. I love the addition of the caramel in the middle. It requires a little extra work, but yields a really special cookie.

 

Click here for the recipe.

Caramels placed in the middle of a tablespoon of cookie, then an additional 1/2 tablespoon to cover cookie. This helps to ensure that caramel does not stick to baking sheet during baking process.