Method for the Fritters:

1. Preheat oven to 190 C and grease a muffin pan. (I used a 12 muffin pan).
2. I added all the ingredients to a stand mixer and mixed until well combined.
3. You can use an electric hand mixer and a large mixing bowl.
4. There was no order in the mixing.
5. Spoon into muffin pan.
6. Sprinkle cinnamon sugar over.
7. Bake for 30 minutes or till a toothpick inserted comes out clean.

Method for the Caramel Sauce:

1. Melt butter and sugar, stirring continuously then add cream and bring to a boil.
2. Turn off the heat and whisk in essence.
3. Add cornstarch slurry if you want it thicker. (I didn’t).
4. Pour over hot pumpkin cookies as soon as it comes out the oven.
5. Let it stand a few minutes to soak.
6. I poked mine with toothpicks before pouring the sauce over.