Hey, hey! We’re back with a fabulous Girls Night Recipes post. It wouldn’t be Fall without pumpkin desserts! You’ve been getting your PSL fix, but how about something you can make yourself that’ll knock your favorite gals’ witchy, striped socks off?! These super fluffy, soft pumpkin pie cookies with a quick, homemade caramel sauce are so delicious, your friends will think they're made with black magic. ;) We took inspiration from Very Best Baking for the cookies & Food Network’s Ree Drummond for the caramel sauce. If you plan on coming out to our Halloween Pop Up at Valhalla Resale in Seminole Heights on Wednesday, Oct. 18, then you’ll get to try these tasty morsels without having to melt your own butter & stir your own sweet, caramel sauce because we’ll me making a special batch just for the party! But chances are, even if you do try ours at the party, you’re gonna want some more. So we’ve shared our recipe below as well as a quick & cute video on how you can make your own at home. We look forward to hearing how yours turn out. Cheers, witches. xx

Hey, hey! We're back with a fabulous Girls Night Recipes post. It wouldn't be Fall without pumpkin desserts! You've been getting your PSL fix, but how about something you can make yourself that'll knock your favorite gals' witchy, striped socks off?!

This recipe makes 24 cookies.

Pumpkin Cookies

Ingredients:

1 cup melted butter

2 eggs

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground Cinnamon
1 cups granulated sugar
1/2 tsp ground Nutmeg
1/5 tsp salt
1 tsp vanilla extract

1 can pumpkin puree

Sea Salt Caramel Drizzle

Ingredients:

1 cup packed dark brown sugar

1/2 cup half & half

1 tsp salt

1 oz butter

Preparation:

Step 1. Preheat oven to 350 degrees.

Step 2. In a large bowl, add your melted butter, sugar, baking power, baking soda, salt, cinnamon, and nutmeg. Whisk the ingredients until fully combined.

Step 3. Whisk in your eggs and vanilla extract. Next add the pumpkin puree and mix thoroughly. Next, add the flour one cup at a time.

Step 4. Using a medium-sized cookie scoop, fill your greased baking sheet with pumpkin cookie dough. Place in the oven for 12 minutes.

Step 5. While the cookies are baking, prepare the sea salt caramel drizzle. In a medium saucepan, add your packed brown sugar, half & half, salt, and butter on medium to low heat. Stir until ingredients have fully combined and until the mixture is at a very low boil with small bubbles. Pour your caramel sauce into a small, glass bowl and reserve.

Step 6. Remove the cookies from the oven and set on a cooling rack for 5 to 7 minutes. Place your cookies on the serving tray of your choice and with a spoon, drizzle the caramel sauce generously on each cookie. Garnish with a small sprinkle of sea salt & enjoy!