Caramel-Filled White Chocolate Pumpkin Cookies

To make the cookies

Preheat the oven to 350 degrees.

Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter, shortening and sugars on high for 1-2 minutes.

Add in pumpkin puree, egg and vanilla extract. Mix until combined. Scrape down the bowl once complete.

In separate bowl, whisk dry ingredients together (flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt).

Add dry ingredients to wet ingredients in 4 different portions. Mix until combined.

Grease and line baking sheets with parchment paper or silicone baking mat.

Create 1-1 1/2 inch dough balls using a cookie dough scoop or by rolling with your hands. Place dough onto baking sheet, leaving at least 1 inch on each side of the cookies.

Bake for 10-12 minutes, or until the bottoms of the cookies are slightly browned.

Immediately after removing the cookies from the oven, use your thumb or the back of a spoon to create an indent in the middle of each cookie.

Let the cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.

To add the dulce de leche filling

Spoon the dulce de leche or caramel topping in a piping bag or a gallon bag.

Cut an inch-wide tip in the bag and squeeze ~1 tablespoon of filling into each cookie. Lightly flatten out the tips of the dulce de leche with your finger.

Freeze the cookies for 1-2 hours for best results coating them with chocolate.

To coat the cookies in chocolate

Melt the white chocolate chips in a bowl wide enough to dip the cookies.

Pick up the cookie and dip the top into the chocolate, completely coating the top in white chocolate. Let the excess chocolate drip off of the cookie before turning it back over.

Use your finger or a spoon to swirl or spread the chocolate neatly.

Sprinkle the cookies with cinnamon before the chocolate dries.

Store in the fridge or at room temperature.