This is a twist on the pumpkin sea salt caramels from last Sunday's Pumpkin Sea Salt Caramels. I saw a comment somewhere that that someone wished the caramels weren't so difficult to make. I don't think they are so much difficult as time consuming and precise, but I know candy making isn't for everyone. I only give it a go a few times a year because it is a little bit of an effort. But oh the flavors of the sweet and salty pumpkin...I hate for anyone to miss out so gave it a try as a caramel sauce. The caramel sauce is so much more forgiving since the final cooking stage doesn't require checking temperatures.
I opted to top pumpkin oatmeal cookies with the sauce because I really just wanted to try this pumpkin oatmeal cookie recipe as well--maybe a little pumpkin overkill if there is such a thing. Regular oatmeal cookies or cheesecake would love some pumpkin sauce as well or swirl it into homemade ice cream with some crumbled gingersnaps before freezing. For the easiest dessert ever, you can serve the caramel right over some store bought ice cream.
The only real candy making stage is the sugar/water/corn syrup cooking. Add all to heavy bottom pan, turn heat to medium/med low and let sugar cook without stirring. If you don't have a candy thermometer, you can check the sugar mixture by dropping in cold ice water. Sugar syrup should hold together and be soft and squishy in your hands--soft ball stage. Slowly add pumpkin cream and whisk thoroughly. Let cook until desired consistency--whisking often.
Let it cool, ladle it in a fabulous jar and keep or give away. You'll obviously want to refrigerate. Much easier than the caramels, but all of the same Pumpkin and Sea Salt Caramel goodness.
The pumpkin oatmeal cookies were good but a little too sweet for me. I'd definitely make them again and experiment with reducing the sugar.
1 1/2 c heavy cream
1 tsp pumpkin pie spice
1 cup canned pumpkin puree
2 cups white sugar
1/2 cup light corn syrup
1/4 cup of water
4 tbsp unsalted butter, cut in chunks
1 tsp vanilla
1 tsp sea salt
- In a saucepan, combine cream, pumpkin puree and spices. Warm to just before boiling and set aside.
- In a second heavy bottomed saucepan, combine the sugar, syrup and water. Turn heat to medium and let sugars boil until it reaches 240 degrees (the soft ball point on a candy thermometer).
- Very carefully add the pumpkin cream to the sugar mixture and stir. Continue cooking on medium for 15-20 mins
- As soon as it reaches desired consistency, pull it off the heat and stir in the butter and vanilla. Stir vigorously so that butter is fully incorporated. Let cool and store in jar.
1 1/2 cups all purpose flour
1/2 cup oat bran
1 3/4 cups old-fashioned oats
1 teaspoon baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1 sticks butter; softened
1 stick margarine
1 cup packed light brown sugar
1 cup granulated sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
1 cup dried cranberries
1 cup cinnamon or white chocolate chips
- Preheat oven to 350 degrees
- Line baking sheet with a silicone mat or parchment paper or generously grease individual sized cast iron skillets
- Combine flour, oat bran, oats, baking soda, salt, cinnamon, pumpkin pie spice in bowl and whisk to combine and remove lumps
- Beat butter, brown sugar and sugar in mixer bowl until light and fluff
- Add pumpkin and egg and mix well. Beat in vanilla
- Add flour mixture combine until all ingredients are incorporated.
- Fold in white chips and dried cranberries
- Drop by rounded tablespoons onto prepared baking sheets or spread cookie dough into skillets
- Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely
SO EXCITED! I may have been one of those who really wanted to try the caramels but was hesitant about the end result. I'm so excited to try this over ice cream. We are an ice cream kind of house and this looks perfect!
ReplyDeleteso yummy I wish I wasn't at work right now (reading blogs) and could whip up some sauce immediately. Am stopping by the store tonight to pick up cream.
ReplyDeleteLove the cookies in the cast iron skillets. It's too cute!
you were not kidding about the pumpkin theme!!! this looks so tasty.
ReplyDeleteI love this pumpkin theme and I love the idea of pumpkin caramel. I have the actual caramels from your earliest post to make for this weekend, but good to know that if I mess it up, I still have caramel sauce. :)
ReplyDeleteWell bless your heart! I have been trying to motivate myself to make the caramels so was excited to see this!!! Thanks and love your blog, food recipes and puppy posts!
ReplyDeletethe cookies look delicious ~
ReplyDeleteI am making these cookies tomorrow! Where do you find cinnamon chips though?
ReplyDeleteAdorable little pans. I was going to purchase some but wondered if I'd ever use them for anything besides corn bread and I see that there are other uses. Cute! The sauce looks y-y-y-y-ummy!
ReplyDelete,,,please come by the house tomorrow evening and prepare this dessert for my dinner party. (smile) 1 word,,,YUMMY!
ReplyDeleteThis pans really are so fun. I love cast iron and while le cruset is definitely nice, I like the look of just regular old cast iron! This looks great!
ReplyDeleteOatmeal cookies are my absolute favorite and I love pumpkin. Did they have a soft or crunchy texture with the pumpkin?
ReplyDeleteI am ready for the pumpkin season! Pumpkin was a bit hard to find at some stores, and others like Walmart have tons. Very strange but I'm stocked up and making pumpkin caramel sauce for company tonight!
ReplyDeleteI love the presentation on these. They are fun! I love the pumpkin caramel sauce too!
ReplyDeleteAnd these will be dessert tomorrow. Insane!
ReplyDelete:)
ReplyDeleteBraiden--they were actually pretty soft cookies. I expected them to have more crunch but they were just a bit crunch at the edges only.
Made these last night and they were a HUGE hit. Thank you!
ReplyDeleteNot sure how I missed this the first time but OMG! This looks like the kind of caramel even I could make.
ReplyDeleteOK seriously? How do you cook all this and stay thin? I'm drooling right now.
ReplyDelete