These Caramel Stuffed Pumpkin Cookies are soft, chewy, and bursting with warm fall flavors. Each bite reveals a gooey caramel center, making these cookies the ultimate autumn treat. Perfect for Thanksgiving, Halloween, or any time you’re craving a cozy dessert!
Why You’ll Love This Recipe
- Soft and chewy texture – Pumpkin puree keeps these cookies moist and tender.
- Gooey caramel center – A sweet surprise inside every cookie.
- Warm fall spices – Cinnamon, nutmeg, and pumpkin spice add cozy flavors.
- Easy to make – Simple ingredients and no chilling required.
- Perfect for fall baking – Great for parties, family gatherings, or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Unsalted butter, melted
- Brown sugar
- Granulated sugar
- Pumpkin puree
- Egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Pumpkin pie spice
- Cinnamon
- Salt
For the Filling:
- Soft caramel candies (such as Werther’s or Kraft)
- Sea salt (optional, for a salted caramel twist)
For Rolling:
- Granulated sugar
- Cinnamon
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients – In a bowl, whisk together melted butter, brown sugar, and granulated sugar. Stir in pumpkin puree, egg yolk, and vanilla extract.
- Combine dry ingredients – In a separate bowl, whisk together flour, baking soda, pumpkin spice, cinnamon, and salt.
- Make the dough – Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Form the cookies – Scoop about 1½ tablespoons of dough, flatten slightly, and place a caramel candy in the center. Wrap the dough around it, sealing the edges.
- Roll in cinnamon sugar – Mix granulated sugar and cinnamon in a small bowl. Roll each cookie in the mixture.
- Bake for 10-12 minutes, or until the edges are set but the centers are soft.
- Cool slightly – Let cookies rest on the pan for 5 minutes before transferring to a wire rack.
- Serve warm – Enjoy fresh for the best gooey caramel center!
Servings and Timing
- Servings: 18 cookies
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
Variations
- Salted Caramel Cookies – Sprinkle sea salt over the caramel before wrapping in dough.
- Chocolate Caramel – Use chocolate-covered caramel candies for extra indulgence.
- Nutty Version – Add chopped pecans or walnuts to the dough for crunch.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
- Pumpkin Spice Latte Twist – Add 1 teaspoon of espresso powder to the dough for a coffee kick.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 5 days.
- Freezer: Freeze dough balls with caramel inside for up to 2 months. Bake straight from frozen, adding 1-2 minutes to baking time.
- Reheating: Warm in the microwave for 10 seconds to re-melt the caramel center.
FAQs
Can I use homemade caramel?
Yes! Just make sure the caramel is firm enough to hold its shape when stuffed inside the dough.
Do I need to chill the dough?
No chilling is required, but if the dough is too sticky, refrigerate for 30 minutes.
Can I make these cookies bigger?
Yes! Use more dough and adjust the baking time to 14-15 minutes.
What’s the best caramel to use?
Soft caramels like Kraft or Werther’s work best because they melt smoothly.
How do I prevent caramel from leaking out?
Make sure the dough completely seals the caramel to keep it inside while baking.
Can I make these cookies dairy-free?
Yes! Use dairy-free butter and vegan caramels like Cocomels.
Can I add chocolate chips?
Absolutely! Mini chocolate chips add an extra layer of deliciousness.
What can I serve these with?
They pair perfectly with warm apple cider, coffee, or hot chocolate.
Can I make these cookies without pumpkin?
You can substitute mashed sweet potato or leave out the pumpkin and adjust flour slightly.
How do I get a stronger pumpkin spice flavor?
Increase the pumpkin pie spice or add a bit of extra cinnamon and nutmeg.
Conclusion
These Caramel Stuffed Pumpkin Cookies are the ultimate fall treat, combining soft, spiced pumpkin cookies with a rich, gooey caramel center. Whether you enjoy them fresh out of the oven or save some for later, these cookies will quickly become a seasonal favorite. Try them today and enjoy the perfect blend of sweet, spiced, and chewy goodness!
PrintCaramel Stuffed Pumpkin Cookies
These Caramel Stuffed Pumpkin Cookies are thick, chewy, and filled with warm pumpkin spice flavors. Each cookie has a melty caramel center, making them irresistibly delicious!
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¾ cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree (not pumpkin pie filling)
- 20 soft caramel candies (such as Kraft or Werther’s)
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
Step 1: Prep & Mix Dry Ingredients
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Step 2: Make the Dough
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add vanilla extract and pumpkin puree, stirring until well combined.
- Gradually mix in the dry ingredients, stirring just until a soft dough forms.
Step 3: Stuff with Caramel
- Scoop 1 ½ tablespoons of dough and flatten slightly in your hand.
- Place one caramel candy in the center and wrap the dough around it, sealing the edges completely.
- Roll the stuffed cookie dough ball in cinnamon sugar mixture.
Step 4: Bake
- Place cookies 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, until edges are set (cookies may look slightly underbaked).
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Use soft caramels for the best gooey center. Hard caramels won’t melt properly.
- If the dough is too sticky, chill for 30 minutes before stuffing with caramel.
- Store in an airtight container for up to 3 days, or freeze for up to 2 months.