Ingredients
Yield: about 28 cookies
1/2 cup unsalted butter, room temperature
1 + 1/2 cups granulated sugar, divided
1/3 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon vanilla extract
1 + 1/2 cups all-purpose flour
2 tablespoons + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) bag Kraft Caramels (for a chewier middle) or Rolos (for softer middles) (unwrap about 30 of them)
Preparation
