This is a homey cookie with a streusel topping flavored with the same aromatic spices used in pumpkin pie. And there’s a caramel layer in the center that adds even more richness.
Yield: 3 to 4 dozen
Active time: 20 minutes
Start to finish: 1 hour
1 cup chopped pecans
2 cups gluten-free rolled oats
11/2 cups brown rice flour
1/2 cup potato starch
11/2 cups firmly packed light brown sugar
11/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, melted
1 cup solid-pack canned pumpkin
1 teaspoon pure vanilla extract
7 ounces (1/2 of 14-ounce bag) caramels, unwrapped
2 tablespoons whole milk
1. Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with heavy-duty aluminum foil, allowing the sides to be long and wrapped around the sides of the pan. Grease the foil. Place pecans on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned.
2. Combine nuts, oats, rice flour, potato starch, brown sugar, cinnamon, baking soda, xanthan gum, ginger, and salt in a mixing bowl, and whisk well. Add butter, and stir until mixture resembles a coarse meal. Reserve 1/2 of mixture.
3. Add pumpkin and vanilla to mixture still remaining in the mixing bowl. Press dough into the bottom of the prepared pan.
4. Combine caramels and milk in a microwavable bowl, and microwave on high (100 percent power) for 1-minute intervals until caramels are completely melted. Place dollops of caramel on top of dough, and spread into an even layer. Sprinkle reserved mixture over caramel.
5. Bake for 30 to 35 minutes, or until lightly browned. Cool completely in the pan on a cooling rack, then cut into pieces.
Variation
Substitute apple pie spice for the cinnamon and ginger, and substitute walnuts for the pecans.