Pumpkin Sea Salt Caramel Sauce and Pumpkin Oatmeal Cookies

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.

PUMPKIN SEA SALT CARAMEL SAUCE

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

1. In a saucepan, combine cream, pumpkin puree and spices. Warm to just before boiling and set aside.
2. 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). 
3. Very carefully add the pumpkin cream to the sugar mixture and stir. Continue cooking on medium for 15-20 mins
4. 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.

PUMPKIN OATMEAL COOKIES

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

1.  Preheat oven to 350 degrees 
2. Line baking sheet with a silicone mat or parchment paper or generously grease individual sized cast iron skillets
3. Combine flour, oat bran, oats, baking soda, salt, cinnamon, pumpkin pie spice in bowl and whisk to combine and remove lumps
4.  Beat butter, brown sugar and sugar in mixer bowl until light and fluff
5. Add pumpkin and egg and mix well. Beat in vanilla
6. Add flour mixture combine until all ingredients are incorporated. 
7. Fold in white chips and dried cranberries
8. Drop by rounded tablespoons onto prepared baking sheets or spread cookie dough into skillets
9. 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