Caramel Stuffed Pumpkin Cookies are soft, spiced treats with a gooey caramel surprise in the center. These cookies combine the warm flavors of pumpkin and fall spices with the irresistible sweetness of caramel, creating a dessert that’s perfect for the autumn season. Whether you’re baking for a cozy family gathering or a festive holiday party, these cookies are guaranteed to impress!

Ingredients

For the Cookies

• 2 1/4 cups (280 g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed brown sugar
• 3/4 cup (180 g) canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 20-24 soft caramels (such as Kraft or Werther’s), unwrapped

For Rolling

• 1/4 cup (50 g) granulated sugar
• 1/2 tsp ground cinnamon

Directions

Step 1: Prepare the Dough

1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Cover the dough and chill for at least 30 minutes to firm up.

Step 2: Preheat the Oven

5. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 3: Shape the Cookies

6. In a small bowl, mix together the sugar and cinnamon for rolling.
7. Scoop about 1 1/2 tablespoons of chilled dough and flatten it slightly in your hand. Place a caramel in the center and wrap the dough around it, sealing the edges completely. Roll the dough ball in the cinnamon-sugar mixture.
8. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.

Step 4: Bake

9. Bake the cookies for 10-12 minutes, or until the edges are set but the centers still look soft. Avoid overbaking to keep the caramel gooey.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Caramel tips: For a gooey center, choose soft caramels. If they are too hard, microwave them for a few seconds to soften before stuffing.
• Storage: Store the cookies in an airtight container at room temperature for up to 3 days. Warm them slightly in the microwave to restore the gooey caramel center.

Why This Recipe Works

The combination of pumpkin, warm spices, and caramel creates a perfect balance of fall flavors. Chilling the dough ensures the cookies hold their shape during baking, while the caramel center adds an irresistible surprise with every bite.

Conclusion

Caramel Stuffed Pumpkin Cookies are a delightful way to celebrate the flavors of autumn. Soft, spiced, and filled with gooey caramel, these cookies are sure to become a seasonal favorite. Bake a batch today and enjoy the cozy, comforting taste of fall in every bite!