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Caramel Stuffed Pumpkin Cookies

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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!

Ingredients

Scale

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

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

Step 2: Make the Dough

  1. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
  2. Add vanilla extract and pumpkin puree, stirring until well combined.
  3. Gradually mix in the dry ingredients, stirring just until a soft dough forms.

Step 3: Stuff with Caramel

  1. Scoop 1 ½ tablespoons of dough and flatten slightly in your hand.
  2. Place one caramel candy in the center and wrap the dough around it, sealing the edges completely.
  3. Roll the stuffed cookie dough ball in cinnamon sugar mixture.

Step 4: Bake

  1. Place cookies 2 inches apart on the baking sheet.
  2. Bake for 10-12 minutes, until edges are set (cookies may look slightly underbaked).
  3. 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.