Pumpkin Twix Cookies

For the Cookies:

  • 3/4 pound salted butter at room temp
  • 3 1/2 cups flour
  • 1 cup of sugar
  • 1 TSP vanilla
  • 1/4 TSP salt

For the Caramel:

  • 1 cup sugar
  • 6 tbs butter
  • 1/4 cup heavy cream


  • Preheat oven to 350 degrees and line a baking sheet with parchment
  • In a mixing bowl, use an electric mixer to cream the butter and the sugar; once combined, add the vanilla
  • Slowly add the flour to the butter and sugar mixture; add in the salt
  • Once a dough has formed, remove from the mixer and form into a disc. cover in plastic wrap and leave in the fridge for about 20 minutes
  • Once the dough has chilled, remove from fridge and lay on a floured surface
  • Use a flour dusted rolling pin to roll out the dough, and cut out the pumpkins (you may use a cookie cutter or the top of a glass to do this!)
  • Once you have cut out all of the pumpkins, place your baking sheet back in the fridge for 20 minutes (this is so the cookies hold shape!)
  • Once the cookies have chilled, bake for 12 minutes or until golden brown
  • To make the caramel: place the sugar in a sauce pan over medium heat. Whisk frequently until the sugar begins to melt (note that it will clump at first). Once the sugar has completely melted, remove from the heat and stir in the butter. Once the butter has melted and combined, slowly add the heavy cream. Allow the sauce to cool for about 10 minutes before drizzling on your cookies!

Leave a Comment

Your email address will not be published. Required fields are marked *