These super soft pumpkin cookies are filled with a thumbprint of caramel and topped with white chocolate and a sprinkle of cinnamon. These basically taste like fall in cookie form!
To make these cookies, I used the thumbprint method to create an indent in the cookies after they have baked. Then I piped a generous amount of dulce de leche into the thumbprints (I use this canned dulce de leche, but you can also make your own or use caramel ice cream topping ( linked here)). If the caramel seems runny once you’ve piped it into the cookies, I recommend freezing them for a few hours to make sure that the chocolate coating doesn’t get too messy. See below for process photos!