Caramel Stuffed Pumpkin Sugar Cookies

Fall is finally here! Time for sweaters, boots, scarves, hot chocolate, and... PUMPKIN RECIPES! These are amazing... I found the recipe on Pinterest and it was fairly easy. It took a while to make but it is soo worth it... Yummy. The are super soft and the caramel is great! Although, the caramel I use got hard after the were taken out of the oven so next time I made it without the caramel and they turned out perfectly. So the caramel is optional and if you would like to omit, just don't add in the caramels when rolling the dough. Make sure to leave your comments and sign up for e-mails!!

Caramel Stuffed Pumpkin Sugar Cookies

1/2 cup butter, room temperature

1 + 1/2 cups granulated sugar, divided

1/3 cup pumpkin puree (not pumpkin pie filling)

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 tablespoons + 1/2 teaspoon ground cinnamon, divided

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 (14 ounce) bag Kraft Caramels (unwrap about 30 of them)

Cream together the butter and 1 cup of sugar until smooth and creamy. Mix in vanilla and pumpkin until blended.

In another bowl, mix together flour, cinnamon, cloves, ginger, baking powder, and baking soda. Gradually mix into pumpkin mixture. Refrigerate for 30 min.

After refrigeration  scoop up about a tablespoon of dough, place the caramel in the middle and roll the dough into balls. Place onto a flat plate or cookie sheet. They can be close but cannot touch. Refrigerate at least 2 hours or overnight.

When ready to bake, preheat the oven to 350 F. Whisk together 1/2 cup of sugar and 2 tablespoons of cinnamon in a shallow, wide bowl.

Roll each ball of dough in the cinnamon sugar and place on a cookie sheet about 2 inches apart from one another. Refrigerate leftover dough until next batch. Bake cookies for 14 minutes.

Leave on pan to cool for about 5 minutes then transfer to a cooling rack. Store in a airtight container when completely cooled.

7 -Layer Bars

So last weekend, I had a bonfire with some of my friends and I made my cookie dough dip and they all loved it! It was a fun night. Most people just hang out or do whatever normal teenagers do at bonfires, not us though! I had an old Barbie guitar my grandma gave me for Christmas one year and it happened that 2 of my friends know who to play...So we sang songs around the campfire including the year's most annoying song: The Fox Song. The guys were mostly the ones dancing and singing which made it even more funny. Great night I'll tell ya! Well I also made these 7-layer bars, which is actually only 6 but who's really counting? I am working on turning this into a dip similar to my cookie dough dip so if you like this recipe comment and remind me to work on it! Also new this week, 1,000 page views!! It actually doesn't sound like that big of an accomplishment but I'm pretty excited! Now if I get 2,500 page views and 20 e-mail subscribers, I will make a facebook page, so subscribe and tell your friends!! Thanks so much for the outstanding support!

7-layer Bars

1 stick butter

1 cup graham crackers, crushed

1 1/2 cups semi-sweet chocolate chips

1 cup coconut, shredded

1 can of sweetened condensed milk

1 cup butterscotch chips

Preheat oven to 350 F. While it is preheating, place butter the pan you will be using and place in the oven to melt it.

Once melted, take out. Press graham crackers firmly onto the pan. Make sure the bottom of the pan is completely covered. add the chocolate chips, coconut. Pour sweetened condensed milk over it. Add butterscotch chips. Bake for 25-30 minutes.

Chocolate Pudding Confetti Cookies

I love cookies. It goes without saying that I do. But cookies and sprinkles are delish! I found this recipe on pinterest and changed it a little bit to fit what I like, I am a selfish baker I know. She had quite the names for these: Crayon cookies, color collision cookies, and unicorn patties. When I made this  recipe, I forgot to check to see if we even had vanilla pudding: we didn't. So since I like chocolate, these became chocolate pudding cookies. These are great to have kids help with but hands will get messy! Make sure to sign up for e-mails and comment about how your baking went!! 

Chocolate Pudding Confetti Cookies

• 1 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup butter
• 1 cup sugar
• 2 tsp vanilla
• 2 eggs
• 1 pkg instant pudding (I used chocolate but you can probably use can kind)
• A lot of sprinkles- I used the waxy kind but you can use almost any kind!

Beat butter and sugar until fluffy; gently beat in eggs. 

Mix flour, salt, baking powder, and vanilla pudding mix in a separate bowl. Gradually add the dry ingredients into the wet. Stir in vanilla. 

Shape the dough into 1-2 in balls and roll them in the sprinkles and place on an ungreased baking sheet about 2 in apart. Press your thumb into them a little to assure the will flatten.

Bake at 350 degrees for 9-10 minutes.

*Recipe from Sweet Bella Roos