Pumpkin Sea Salt Caramel Shortbread

I've been trying to wait patiently for cool fall weather before jumping fully into the pumpkin baking spree, but Las Vegas weather isn't cooperating. Yesterday was something like 101 degrees, which while cooler than it has been, doesn't exactly have one grabbing a fleece to walk through the fallen leaves.  The fall anticipation got the better of me today though and I put out the fall decor and grabbed the pumpkin.

I actually keep pumpkin in the house all year round for Brooklyn.  Pumpkin is apparently just as delightful to puppies as it is to humans, and it's supposedly really good for them.   I mix up some pumpkin with chopped boiled chicken and a small bit of rice (or oatmeal) and stuff her Kongs with it before sticking them in a baggie in the freezer.   Brooklyn loves having a Kong straight from the freezer and it keeps her little mind and body occupied for a good 1/2 hour. 

Yep, pumpkin ismagic.

For some reason though, I limit the pumpkin baking to just fall..as many of us do.  It's odd because pumpkin is perfect any time of the year.  Just ask Brooklyn.   I was in a salt caramel mood so thought I'd give pumpkin caramel shortbread a try. Similar to the Millionaire's Shortbread I made last Christmas, it's just missing the chocolate topping.  You could add it, or you could even top it with white chocolate. 

I know that using a candy thermometer is the preferred method for making caramels. Everytime I cook the caramel to the temp recommended for soft ball stage I find my caramels too stiff and chewy. I keep the thermometer on the pan just for an indicator of temp.  To actually check the caramel I use the ice water method....keep a bowl of ice water on the side, drop caramel into it to drop the temperature down, and roll caramel between finger and thumb to check consistency.

Or, you could skip the shortbread all together if you are just in the mood for a bit of pure salt caramel goodness.  I topped with a Hawaiian red salt because it looked festive but any salt would work.  These were outrageously delicious--exactly like what you'd expect a pumpkin caramel to taste like...pumpkin pie, spice, sweet with a hint of salty, buttery fabulousness.  The fact that they make the house smell better than any candle or air freshener could do is just an added bonus. 

Pumpkin Sea Salt Caramel Shortbread

• CARAMEL
• 1 1/2 cups 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
• sea salt
• 
  
• CINNAMON SHORTBREAD
1/2 pound unsalted butter, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/3 cup cornstarch
1 tsp cinnamon
1/4 teaspoon salt

1. Preheat the oven to 350 degrees  and line 8x8 pan with parchment.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. 
3. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. 
4. Press about 1/2 to 2/3 of dough into prepared pan Prick with fork.
5. Bake for 20-25 minutes or until golden on edges.  
6. Remove from oven and set aside. 
7. In a saucepan, combine cream, pumpkin puree and spices. Warm to just before boiling and set aside.
8. 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). 
9. Very carefully add the pumpkin cream to the sugar mixture and stir.  Bring to 220-240 degrees on a on a candy thermometer. I like to keep a bowl of ice water here and begin testing caramel consistency once it reaches 210 degrees since everyone has different preferences for caramel firmness. (Continue stirring occasionally through this--it may take 30-45 minutes to come to temp).
10. 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.
11. Pour the mixture onto the shortbread. Let cool 30-40 minutes before sprinkling with salt. 
12. Or.........skip the shortbread step completely to make pumpkin sea salt caramels.  Instead, line 8 inch square pan with parchment.  Butter parchment paper well.  Pour completed caramel (after step 10) into prepared pan.  Let cool 30-40 minutes before sprinkling with salt.  Let cool completely then use knife or kitchen shears to cut into pieces.