Caramel Apple Cookies

When thinking of ideas of what to bake next often I am inspired by what is in season. Other times I get a request from a friend or family member for something special... and sometimes I just find a really good deal on an ingredient.

Like this giant container of oats that was 40% off.

Now I must bake all the oat things!

Today's recipe also incorporates the fall flavors of caramels and apples. Caramel Apples are a perfect tasting treat for this time of year, but let's face it, they aren't exactly the easiest item to consume or transport.

So here is my solution: Caramel Apple Cookies.

These are easy to hold, keep well, and have just the right amount of fall flavor. In fact they were so popular when I set them down in a break room that they completely disappeared in about 5 minutes. No joke.

To start peel and dice an apple. I used Honey Crisp, but Gala or Granny Smith would also work well.

Measure 1 cup of the diced pieces and set aside.

In a medium bowl mix 2 cups all-purpose flour, 1 tsp. cinnamon, 1 tsp. baking soda, and 1/2 tsp. salt.

In the bowl of a stand mixer cream 2 sticks of softened butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar. Cream on medium speed until light and fluffy, scraping down sides of the bowl at least once.

Add in 2 eggs, one at a time, and mix well after each one. Next incorporate 2 tsp. vanilla extract.

Reduce the mixer speed to low and slowly add the flour mixture. Finally, mix in the 3 cups Old Fashioned Oats, diced apples, and caramel bits.

Cover and refrigerate the dough for at least an hour.

Preheat the oven to 350° F.

Using a medium cookie scoop portion the cookies a few inches a part on cookie sheets lined with parchment paper. Bake for 10-12 minutes.

Let the cookies cool before removing them from the parchment paper- then enjoy!

Caramel Apple Cookies

2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, room temperature
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 tsp. vanilla extract
3 cups old fashioned oats
1 cup diced apple
1 package caramel bits

1. Peel and dice the apple. Set aside 1 cup worth of the pieces.
2. In a medium bowl whisk together the flour, cinnamon, baking soda, and salt.
3. Cream the butter and sugars together in the bowl of a stand mixer on a medium setting, until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Next incorporate 2 tsp. of vanilla extract.
4. Decrease the speed of the mixer and slowly add in the flour mixture. Add the oats, diced apple, and caramel bits until mixed throughout.
5. Cover the bowl and refrigerate for at least one hour.
6. Preheat the oven to 350° F.
6. Using a medium cookie scoop portion the dough on baking sheets lined with parchment paper and bake for 10-12 minutes.
7. Let cool before removing from the parchment paper.
8. Enjoy!

Pumpkin Swirl Cheesecake Bars

I. Love. Pumpkin.

From the moment that the first Pumpkin Spice Latte is poured each year I get the urge to see how many ways I can use pumpkin in my baking. There is really just something super comforting about pumpkin and pumpkin spice. It evokes feelings of the holiday season and time with family and friends.

I have used pumpkin in many ways- cookies, muffins, loaves, cakes... it is definitely a versatile ingredient. Recently I was asked to make a Pumpkin Pie, but for whatever reason that is the one type of pumpkin dessert I am not a fan of.

Instead of Pumpkin Pie I decided to create something even better, Pumpkin Swirl Cheesecake Bars.

What makes these so amazing is that you still get the same flavor of a pumpkin pie filling, but it is also portable. And to make things even better, there is a Biscoff cookie crust!

To start combine 1 1/2 cups canned pumpkin with 2 tsp. pumpkin pie spice and cook for about 8 minutes on medium heat, stirring occasionally.

You will notice the color become less bright and the mixture dry out.

Let the mixture cool for one hour.

Next prepare the crust. In a food processor pulse one 8.8 oz package of Biscoff cookies, 1 tsp. pumpkin pie spice, and 1/4 cup sugar until fine crumbs are formed.

Add 1 stick of melted butter and pulse until combined.

Cover a 9 x 13 inch pan with foil and spray with baking spray. Transfer cookie mixture to the pan and press crumbs firmly across the bottom.

Bake crust at 350°F for 12- 15 minutes. Remove from the oven and let cool completely.

Meanwhile beat two sticks of cream cheese with 1 1/3 cups of sugar on medium speed.

 Be sure to scrape down the sides of the bowl occasionally.

Add one tablespoon of vanilla extract and then four eggs, one at a time.

Reserve one cup of the cheesecake mixture and then mix in the cooled pumpkin.

Pour the pumpkin cheesecake mixture into the cooled crust and then pour the regular cheesecake mixture throughout the pan.

Use a knife to create a swirled effect.

Bake for 40-45 minutes at 325°F. Remove from the oven and let cool at room temperature for an hour before placing in a fridge to finish completely cooling.

Pumpkin Swirl Cheesecake Bars

Crust

8.8 oz package of Biscoff cookies

1 tsp. pumpkin pie spice

1/4 cup sugar

1/2 cup butter, melted

Cheesecake

1 15 oz can of pumpkin

2 tsp. pumpkin pie spice

1 1/3 cup sugar

2 8 oz. packages of cream cheese, room temperature

1 Tbs. vanilla extract

4 large eggs, room temperature

1. Cook pumpkin and pumpkin pie spice on medium heat for about 8 minutes. Set mixture aside to cool for 1 hour.

2. Meanwhile, line an 8 inch by 13 inch pan with foil and spray with baking non-stick spray.

3. To make the crust: combine the Biscoff cookies with the sugar and pumpkin pie spice in a food processor and pulse until the cookies turn into fine crumbs. Add melted butter and pulse until the mixture resembles wet sand. Transfer the to 8 x 13 pan and press evenly into the bottom of the pan.

Bake crust at 350°F for 12- 15 minutes. Remove from the oven and let cool completely.

4. In the bowl of a stand mixer beat the cream cheese and 1 1/3 cups sugar until smooth. Add vanilla extract and then eggs, one at a time. Reserve 1 cup of the cream cheese mixture and add the canned pumpkin to the bowl.

5. Pour pumpkin cheesecake mixture onto the cooled crust and then pour plain cheesecake mixture in small circles throughout the pan. Use a knife to create a swirled effect.

6. Bake for 40-45 minutes at 325°F. Remove from the oven and let cool at room temperature for an hour before placing in a fridge to finish completely cooling. Cut into rectangles and enjoy!