# What You’ll Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - Orange gel food coloring, optional
→ Caramel Filling
09 - 20 soft caramel candies
10 - 2 tablespoons heavy cream
→ Decoration
11 - 2 tablespoons granulated sugar, for dusting
12 - Mini chocolate chips or black icing, for eyes and mouth, optional
13 - Green icing or melted chocolate, for stems, optional
# Step-by-Step Guide:
01 - Whisk the all-purpose flour, baking powder, and salt in a medium mixing bowl until evenly blended.
02 - Beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Incorporate the egg, vanilla extract, and orange gel food coloring if using.
03 - Gradually add the dry ingredients to the butter mixture, mixing on low speed until a smooth, soft dough forms.
04 - Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll out one dough disc to 1/4-inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies. For half the cookies, use a paring knife to create jack-o'-lantern faces.
07 - Place cookies 1 inch apart on prepared baking sheets. Repeat with the second disc. Bake for 10 to 12 minutes, until the edges are just golden. Cool completely on wire racks.
08 - Melt the caramel candies and heavy cream together in a small saucepan over low heat, stirring constantly until smooth.
09 - Spread 1 teaspoon of melted caramel on the flat side of each whole pumpkin cookie without a face. Sandwich with a jack-o'-lantern face cookie and press gently.
10 - Dust finished cookies with granulated sugar. Decorate jack-o'-lantern faces and stems as desired using mini chocolate chips, icing, or melted chocolate.
