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!
Thank you for reading this post, don't forget to subscribe!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
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- 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
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 3: Shape the Cookies
- In a small bowl, mix together the sugar and cinnamon for rolling.
- 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.
- Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
Step 4: Bake
- 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.
- 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!
Frequently Asked Questions
Can I make the cookie dough ahead of time, and if so, how should I store it?
Yes, you can definitely make the cookie dough ahead of time. After making the dough, cover it tightly and chill it in the refrigerator for up to 2 days. For longer storage, you can freeze the dough for up to 2 months. Thaw the dough in the refrigerator overnight before shaping and baking the cookies. If freezing, it’s best to thaw the dough before shaping and adding the caramel.
What are some good substitutions for the spices if I don’t have all of them on hand?
If you’re missing some of the spices, you can substitute 1 teaspoon of pumpkin pie spice for the cinnamon, nutmeg, cloves, and ginger. If you don’t have pumpkin pie spice, you can use 1 teaspoon of cinnamon and add a pinch of ground allspice for a similar flavor profile. Remember that the flavor intensity will vary slightly depending on the spices used.
How do I know when the Caramel Stuffed Pumpkin Cookies are perfectly baked?
The cookies are done when the edges are set and lightly golden, but the centers still appear soft. Bake for 10-12 minutes, but start checking at 10 minutes. Avoid overbaking to keep the caramel gooey. You can also gently press the center; if it springs back slightly, they are likely done.
Can I double or triple this recipe to make a larger batch of cookies?
Yes, you can easily double or triple the recipe. When doubling, you may need to bake the cookies in batches depending on the size of your baking sheets. Adjust the baking time slightly, adding a minute or two if necessary, and keep a close eye on the cookies to prevent overbaking. Ensure you have enough space between the cookies on the baking sheets.
What are the nutritional highlights of these Caramel Stuffed Pumpkin Cookies?
These cookies offer some nutritional benefits from the pumpkin puree, which is a good source of Vitamin A and fiber. The spices also contribute antioxidants. While the cookies are a treat, the pumpkin adds some nutrients and fiber to a dessert. The recipe also includes butter and eggs, which provide some essential fats and protein.
Caramel Stuffed Pumpkin Cookies
These delicious pumpkin cookies are stuffed with gooey caramel, perfect for autumn treats.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup pumpkin puree unsweetened
- 0.5 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg freshly grated
- 1 cup soft caramels cut into small pieces
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree and sugar until well combined.
- Combine wet and dry ingredients and mix until a dough forms.
- Take a tablespoon of dough, flatten it, and place a piece of caramel in the center. Fold dough around the caramel and roll into a ball.
- Place cookies on the prepared sheet and bake for 12 to 15 minutes or until golden brown.
Notes
Let cookies cool completely to allow caramel to set before serving.
