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!

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!