Salted Caramel Pumpkin Oat Cookies

I love the holiday season and the new ingredients that appear during this time because it reminds me of traditions with family and friends. The time preparing for the holiday is in some ways more exciting than the actual day. I grew up with my mom making a large variety of Christmas cookies every year so I love the familiar recipes that remind me of being a kid, but also like to experiment with new creations.

I created this recipe for Salted Caramel Pumpkin Oat cookies a couple months ago. They feature a ton of holiday flavor all rolled into one cookie and are super soft and delicious. During the past couple weeks I have had a lot of questions about the recipe for these so I wanted to ensure I included these as a post before the season ends. I am also pretty sure that the salted caramel chips are a seasonal variety and not sure they will make an appearance in stores next year so better make them while you still can!

Start by gathering your ingredients

I used these chips as an inspiration for this recipe, but they are not the easiest to find. Currently you should be able to find them in some Target locations and I have also seen them on Amazon. If you cannot find them feel free to substitute Ghiradelli caramel chips, or white chocolate chips. They won't be "salted caramel" in this case, but still delicious.

In a medium mixing bowl mix together the flour, oats, spices, baking soda, baking powder, and salt.

In a large mixing bowl cream the butter and sugars together using an electric mixer.

Add the egg and beat until fluffy.

Mix in the vanilla extract and then the pumpkin puree.

On the low setting stir in the flour mixture.

Then add the chips.

Your finished dough should look super light and fluffy like this.

Using a medium cookie scoop portion the dough on baking sheets lined with parchment paper. Ensure you leave enough room in between each one to allow for the cookies to spread while baking.

Bake for about 12 minutes at 350 F. Allow to cool completely before stacking as these cookies are very soft and will stick together.

Enjoy!

Make Ahead Tip- This dough can be pre-portioned and frozen individually so that you can easily make a batch of cookies on any day. Simply portion the dough balls onto a sheet tray and freeze for a couple hours. Remove the tray from the freezer and transfer all of the frozen portions of dough into a freezer bag. Place back into the freezer until the mood for cookies strikes you. These can be baked straight from frozen and only require a couple extra minutes added to the bake time.

Salted Caramel Pumpkin Oat Cookies

Makes 3 Dozen

• 2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 1/2 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt (reduce to 1/4 tsp. if using salted butter)
• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup white sugar
• ¾ cup pumpkin puree
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 cup salted caramel chips
*1/2 teaspoon if using chip flavor other than salted caramel

Directions

1. Preheat oven to 350 degrees F (190 degrees C).
2. Mix flour, oats, pumpkin pie spice, baking soda, baking powder, and salt together in a medium mixing bowl.
3. In a large mixing bowl beat butter, brown sugar, and white sugar together in a bowl until creamy. Add egg and mix well. Next add in pumpkin and vanilla extract; beat until smooth.
4. Stir flour mixture into creamed butter until combined. Fold chips into batter.
5. Use a medium cookie scoop to portion batter for each cookie onto a greased baking sheet or a baking sheet lined with parchment paper.
6. Bake in the preheated oven until the edges of each cookie are lightly browned, 8 to 10 minutes or 12 minutes if baking from frozen.
7. Cool on the pan for 10 minutes than transfer to a cooling rack.
8. Share with friends and enjoy!

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!

Harvest Bread

Fall is in full swing, which means crisp morning air, piles of leaves, and sweater weather. Unless of course you live in Southern California like I do... and then it doesn't mean any of those things.

One of the great things about Fall that I can still enjoy is the baking. This is truly one of the best times of the year to be in the kitchen, experimenting with the seasonal flavors. Originally from Washington state, I have a deep love for apples and decided this weekend I needed to create an apple bread. But I didn't want to make just an "Apple Bread", I wanted to make a bread that tasted like pure Autumn. The result is my Harvest Bread AKA Cran-Apple Walnut Bread.

I used Sweet Tango apples, which are sweet (obviously) and have hints of citrus and spice. If you haven't tried Sweet Tango apples before you are missing out, but you can use another type of apple in this recipe, such as Granny Smith or Gala.

Tonight I made two loaves, but this recipe can easily be halved.

To start I combined 3 cups all-purpose flour, 2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt in a medium mixing bowl.

In the bowl of my stand mixer I beat four eggs and 1 1/2 cups granulated sugar for about 10 minutes.

Meanwhile, I toasted and chopped 1 cup of walnuts and peeled, cored, and diced 2 Sweet Tango apples.

After the mixture was fluffy and pale yellow I drizzled in 1/2 cup vegetable oil while keeping the mixer at medium speed.

Followed by 1/4 cup sour cream and 1 tablespoon vanilla extract.

With the stand mixer set to low I gradually added in the flour mixture until combined. Then I stirred in the diced apples before folding in the nuts and 1 cup of dried cranberries.

The batter was divided into 2 greased loaf pans (I used baking spray) and baked for about 50-60 minutes at 350°F.

Now my apartment smells like fall even though the sunny 80°F+ day would make it seem otherwise.

Harvest Bread

Ingredients

3 cups all-purpose flour

2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

4 large eggs

1 1/2 cups sugar

1 Tbs vanilla extract

1/4 cup sour cream

2 cups diced apples (about 2 medium)

1 cup walnuts, toasted

1 cup dried cranberries

Directions

1. Preheat oven to 350°F and grease two loaf pans.
2. In a medium mixing bowl whisk together flour, baking soda, cinnamon, and salt.
3. In the bowl of a stand mixer beat eggs and sugar until light and fluffy, about 10 minutes. Add sour cream and vanilla extract.
4. Gradually add in the flour mixture at low speed. Do not over mix.
5. Stir in diced apples and then fold in nuts and dried cranberries.
6. Divide into two loaf pans and bake for 50-60 minutes or until a toothpick comes out clean/with a few moist crumbs.
7. Cool for 10 minutes before flipping onto a cooling rack.
8. Store wrapped tightly at room temperature or freeze to enjoy at a later time.

I hope you enjoy making this as much as I did. 
Questions or comments? Post below!