Salted Pumpkin Caramel Thumbprints

Thumbprints
2/3 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour

Salted Pumpkin Caramel
1/2 cup granulated sugar
2 Tablespoons water
2 Tablespoons light corn syrup
1/3 cup whipping cream
2 Tablespoons unsalted butter
3/4 teaspoon pumpkin pie spice
1/2 cup canned pumpkin
flaked sea salt

1. For Thumbprints, in a large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add brown sugar and salt. Beat until combined, scraping sides of bowl. Beat in egg and vanilla until combined. Beat in flour. Cover; chill 1 hour or until easy to handle.
2. Preheat oven to 375 degrees F. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Press thumb into center of each ball. Bake 8 to 10 minutes or until bottoms are lightly browned (If centers puff during baking, re-press with back of a spoon.) Remove; cool on wire rack.
3. For Salted Pumpkin Caramel, in a medium saucepan bring sugar, water, and corn syrup to boiling over medium heat, swirling pan to stir. Boil gently, uncovered, until browned. Once browned to a medium amber color, about 5 minutes, remove from heat. Immediately add cream and butter. (Mixture will boil and foam.) Stir well. Add spice and pumpkin; stir well to incorporate. (Caramel might seem thin--that's OK.) Transfer to a bowl. Cover; chill at least 4 hours. Spoon into cooled cookies; sprinkle with sea salt. Makes 36 cookies.

Submitted by Anne H.