1/2 cup soft butter
1 cup pumpkin puree
1 cup brown sugar
1 tsp soda
3 1/3 cups flour
Peter’s Caramel, cut into small bite size pieces, about 1/2″square (approx. 24 pieces)
1/4 cup white sugar, plus 1 tsp roasted cinnamon
Preheat your oven to 350 degrees. Mix together the white sugar, and cinnamon, set aside.
Cream together butter, pumpkin, eggs, and brown sugar. Once combined, add the soda, and flour, 1/2 cup at a time. Mix until cookie dough comes together.
With a medium cookie scoop, place dough in your hand, top the dough with a piece of caramel. Wrap and pinch dough to seal around the caramel and shape into a ball.
Roll cookie ball in cinnamon sugar mixture. Place rounds on an un-greased cookie sheet about 1 1/2-2″ apart. Top with even more (about 1/4 tsp. or a pinch) of the cinnamon sugar mixture for extra flavor and crunch.
Bake at 350 degrees for 10-11 minutes. Remove from the oven and cool before eating. (Caramel center will be hot)