Pumpkin Caramel Cookies – Soft & chewy pumpkin sugar cookies stuffed with caramel.
Make your pumpkin season infinitely better with these soft and chewy sugar cookies, stuffed with caramel.
It is funny that people only bake pumpkins during the fall season – like, hello? you can have it all year long. But you know what? It’s okay because that leaves more pumpkin puree for me.
Naturally, I like trying to create twists to change up some of her favorite pumpkin recipes. And well, you win some, you lose some. And this cookie recipe is a winner.
I was reading comments on my Rolo Stuffed Peanut Butter Cookies recipe when I got the idea for this twist. That’s when it hit me: pumpkin + caramel = delightful. So there you have it – bam! Made them right then.
My Caramel Pecan Pumpkin Cake is always a huge hit during the fall, and my No-Bake Pumpkin Caramel Cheesecake desert is another holiday favorite. So I knew these Pumpkin Caramel Cookies would quickly become a fall and holiday staple.
As soon as these cookies came out of the oven, the kids were ecstatic. They couldn’t wait to dig in and eat some delicious sweets. Some of the cookies had too much caramel for my liking, so I let them have at it. And even my husband, who isn’t supposed to be a big fan of sweets, ate six! I think he liked them too.
If you’re looking for a new way to enjoy pumpkin season, give these Pumpkin Caramel Cookies a try. Seriously, my husband ate six of them in almost no time.
Whisk together the dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ground ginger. Oh, and guess what? You can totally use homemade pumpkin pie spice! It already has cinnamon and ginger, but adding a little extra of both will take the flavor to the next level!
Combine the dry and wet ingredients together! The dough is thick and sticky, so I’d recommend using a cookie scoop. The medium-sized scoop works like magic, with each dough ball measuring about 1.5 tablespoons.
HOW TO STUFF COOKIES WITH CARAMEL
Place 1/2 piece of caramel right in the center of the dough in the cookie dough scooper. (Pictured below.)
Roll the dough all around the piece of caramel, ensuring that there is no caramel showing. Roll in sugar if desired.
Use your hands to spread the dough around the caramel, ensuring no caramel is peeking through.
To add a little something extra, go ahead and coat your dough with some sugar. Personally, I love creating a delightful blend of sugar, cinnamon, and pumpkin spice. I don’t bother with measurements; I just mix them until it tastes absolutely perfect!
Repeat with remaining dough and caramels.
HOW TO STORE PUMPKIN COOKIES
These cookies are best kept in an airtight container at room temperature, where they will stay fresh for 5-6 days.
I love baking pumpkin-themed desserts all year long, not just around Halloween. I’m talking about pumpkin bread, cake, bars, muffins, pull-apart bread, dip–anything made with pumpkins.
MORE PUMPKIN-INSPIRED RECIPES
- My family Pumpkin bread recipe.
- Triple Chocolate Pumpkin Cake
- Pumpkin Bars
- Breakfast treat! Pumpkin Pie Pull-Apart Bread
PIN THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Pumpkin Caramel Cookies
- 1 1/2 cups sugar + more for rolling
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup salted butter
- 2 tsps vanilla extract
- 1 egg yolk
- 1/2 cup 100% pure pumpkin puree
- 24 pieces caramel cut in half
- In a large mixing bowl combine flour, baking powder, salt, and cinnamon, whisk together and set aside.
- Using a hard mixer or stand mixer cream together the butter and sugar until light and fluffy.
- Beat in the egg yolk and vanilla. Stir in the pumpkin until well combined.
- Fold in in the flour mixture and then mix until the mixture is well combined, making sure to scrape down the sides of the bowl as needed.
- Preheat your oven to 350 degrees and refrigerate the cookie dough for 20-30 minutes.
- Roll the dough into one inch sized balls, I used a cookie dough scooper to make this easy. Place 1/2 piece of caramel right in the center of the dough in the cookie dough scooper.
- Roll the dough all around the piece of caramel, ensuring that there is no caramel showing. Roll in sugar if desired.
- Place on a cookie sheet lined with parchment paper or use a silicon mat.
- Repeat with remaining dough and caramels.
- Bake for 18-20 minutes, rotating the pan halfway through the baking.
- Allow the cookies to cool for a couple of minutes on the pan, before removing to a cooling rack.