White Chocolate Caramel Pumpkin Cookies

Preheat oven to 350°F and adjust the rack to the middle position. Line 2 to 3 large baking sheets with parchment paper.

In a large bowl sift together flour and baking soda and set aside.

In another large bowl or stand mixer, cream together butter and sugar until fluffy (about 3 to 4 minutes).

Add in dry pudding mix and mix until combined.

Next add eggs one at a time until each is incorporated and then add in vanilla and combine.

Gradually add flour mixture.

Fold in white chocolate chips and caramel chips.

If time allows, cover and refrigerate dough for 1 hour or overnight. If time does not allow you can bake immediately and cookies are still terrific.

Drop the dough, using a small cookie scoop (about 1 ½ tablespoons), onto parchment lined baking sheets about 2-inches apart. This will be 12 cookies to a baking sheet.

Bake at 350° for about 8 - 10 minutes or until the edges just start to set (I find 9 minutes to be perfect). The center of the dough will still be slightly soft.

Place baking sheets on a cooling rack for 5 minutes and then transfer cookie to cooling rack.

White Chocolate Buttercream Filling

In a large bowl or stand mixer on medium speed, cream together butter and vanilla.

Gently pour in melted white chocolate and mix until combined.

Turn mixer to low and gradually add in powdered sugar and salt (if using) until combined.

Add in whipping cream, then add in more powdered sugar to get the consistency you like.

Top cookies or spoon or pipe in between two cookies to make a sandwich or pumpkin spice whoopie pie cookie!