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!
Author:Beth
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
Scale
For the Cookies:
2 ½ cupsall-purpose flour
1 teaspoonbaking soda
½ teaspoonbaking powder
½ teaspoonsalt
1 teaspooncinnamon
½ teaspoonpumpkin pie spice
¾ cupunsalted butter, melted and slightly cooled
¾ cupbrown sugar, packed
¼ cupgranulated sugar
1 teaspoonvanilla extract
½ cuppumpkin puree (not pumpkin pie filling)
20soft caramel candies (such as Kraft or Werther’s)
For the Cinnamon Sugar Coating:
¼ cupgranulated sugar
1 teaspooncinnamon
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.