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Pumpkin Caramel Cookies

Pumpkin Caramel Cookies - Soft & chewy pumpkin sugar cookies stuffed with a caramel. Caramel just made the entire pumpkin season more delicious.
Prep Time20 mins
Cook Time18 mins
Total Time1 hr
Servings: 30
Calories: 129kcal
Author: Sandra


  • 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
  • 14 tbsp unsalted butter 1 3/4 stick at room temperature
  • 2 tsps vanilla extract
  • 1 egg yolk
  • 1/2 cup 100% pure pumpkin puree
  • 15-20 pieces of 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.


Pumpkin Sugar Cookies recipe from [Wine & Glue|http://www.wineandglue.com/pumpkin-sugar-cookies/}


Calories: 129kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 41mg | Potassium: 29mg | Sugar: 10g | Vitamin A: 805IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.6mg