My house really is like a pumpkin recipe factory. I love the stuff! Not only is it great in baked goods, but it adds a nice texture and fiber boost to main dishes as well. It’s always funny to me when people say they or someone they know doesn’t like the taste of pumpkin because really, pumpkin doesn’t taste like anything. I mean obviously it tastes like something, but usually what people mean is they don’t like the taste of pumpkin pie spice. But you can even use pumpkin as a substitute in baking for oil and eggs, and the recipe doesn’t end up tasting like “pumpkin”.
I guess what I’m trying to say is, there are so many uses for pumpkin, including ways in which don’t taste like pumpkin, that there’s pretty much something for everyone.
These cookies, however, are 100% stereotypical pumpkin flavor. Delicious, pumpkin-spiced flavor in soft cookie form. I used to always make these with a regular cream cheese icing, but decided this time to give the frosting a bit of flair. As I was making them for my husband and brother-in-law for their guys night and they both love caramel, it seemed like caramel would be the perfect add-in. I remembered making Dulce de Leche caramel using the “stick the can in water in the slow cooker and cook for 8 hours” method before and it worked great. However, I didn’t have 8 hours this time. Instead, I looked around for recipes for how to use the same unopened can in water method but on the stove instead. I found it, did it, and sadly wasted 3 hours of my life. When I opened the can, all I was left with was some slightly darker condensed milk that tasted nothing like caramel/Dulce de Leche (I honestly am not entirely sure what the difference between those 2 are, but I do know that Dulce de Leche does not taste the same as traditional caramel sauce, so I’ll be making sure to refer to what I used as Dulce de Leche for accuracy purposes, not to sound all fancy schmancy). Now time was really short and I may have been panicking a bit (I definitely was). There was no way I could cook it again that same way, so the only other option was the from scratch method. It actually was much simpler than I thought it would be, just a bit time consuming. Though compared to both of the methods for cooking it in the can, it was actually faster. And since you can see it as it cooks, it’s much easier to make sure it’s right in the end.
So that’s what ended up happening, and the result was pretty epic. These cookies are like pumpkin/caramel/maple crack and we ate way more than we probably should have. It was absolutely worth it though. I hope you all enjoy them too.