Description
Soft orange vanilla-spice thumbprints filled with caramel and decorated as friendly jack-o’-lanterns.
Ingredients
Scale
- 2 1/4 cups (281 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground ginger
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg (50 g without shell)
- 2 tsp (10 ml) vanilla extract
- Orange gel food coloring, as needed
- 3/4 cup (180 g) thick caramel sauce
- 1/4 tsp (0.5 g) ground cinnamon, for the filling
- 3 oz (85 g) dark chocolate, melted
Instructions
- Whisk the flour, baking powder, salt, cinnamon, and ginger together.
- Beat the butter and sugar until creamy, about 2 minutes. Beat in the egg, vanilla, and enough orange gel color for a strong pumpkin shade.
- Add the dry ingredients and mix only until a soft dough forms. Divide into 20 equal balls and place on parchment-lined trays.
- Flatten each ball slightly and press a rounded 1/2-teaspoon measure into the center. Chill for 25 minutes.
- Heat the oven to 350°F (175°C). Bake for 10–12 minutes, until the edges are set. Re-press the wells gently while warm, then cool completely.
- Stir the extra cinnamon into the caramel. Spoon about 1 1/2 tsp (8 g) into each well.
- Pipe two tiny triangular eyes and one curved mouth on the orange cookie surface with melted dark chocolate. Let set before serving.
Notes
If the caramel is fluid, chill it for 20 minutes before filling the cookies.