Caramel Stuffed Pumpkin Cookies – Get ready to fall in love. With these Caramel Stuffed Pumpkin Cookies! Soft pumpkin cookies with warm spices. And a gooey caramel center. That melts in your mouth. These cookies are the perfect autumn treat. And they’re easier to make. Than you might think.
The first time I made these Caramel Stuffed Pumpkin Cookies. It was a chilly October afternoon. My husband and child were outside raking leaves. And the house felt so cozy. With the smell of spices wafting from the kitchen. When they came inside. Their eyes lit up. At the sight of these cookies. The gooey caramel center was a delightful surprise. And we ended up devouring. The entire batch that evening. Now, these cookies have become a fall tradition. In our home.
What makes this Caramel Stuffed Pumpkin Cookies truly special?
These Caramel Stuffed Pumpkin Cookies. Are not just your average pumpkin cookies. Each bite is a delightful combination of soft, spiced pumpkin dough. And a rich, gooey caramel center. The warm spices of cinnamon, nutmeg, ginger, and allspice. Blend perfectly with the sweetness of the caramel. Making these cookies an irresistible treat. Plus, they’re simple to make. And store well. Making them perfect. For any autumn occasion.
What You Need To Make This Caramel Stuffed Pumpkin Cookies Recipe?
Unsalted butter: Adds richness and helps create a soft, tender cookie. Make sure it’s at room temperature. For easy mixing.
Pumpkin puree: Not only adds moisture. But also brings a subtle pumpkin flavor. That pairs perfectly with the spices.
Brown sugar: Packed with molasses. It gives the cookies a deep, caramel-like sweetness.
Granulated sugar: Balances the brown sugar. And adds a bit of crispiness to the edges.
Egg yolk: Adds richness. And helps bind the dough together.
Vanilla extract: Enhances all the other flavors in the cookies.
Baking soda: Helps the cookies rise. And become soft and chewy.
Salt: Balances the sweetness. And enhances the flavors of the other ingredients.
Spices (nutmeg, cinnamon, ginger, allspice): These warm spices create that classic pumpkin spice flavor.
All-purpose flour: Provides structure to the cookies.
Caramel candies: The star of the show. They melt into a gooey center that’s simply irresistible.
Cinnamon sugar: Adds a delightful, sweet-spicy coating to the cookies.
Steps To Make Caramel Stuffed Pumpkin Cookies:
Step 1: In a stand mixer or large mixing bowl, blend the butter, pumpkin puree, brown sugar, and granulated sugar. Until you have a smooth, creamy mixture. Add in the egg yolk and vanilla extract. Continuing to mix until everything is well combined and silky. Don’t forget to scrape down the sides of the bowl. To get every bit of goodness.
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Step 2: Sprinkle in the baking soda, salt, nutmeg, cinnamon, ginger, and allspice. And mix until these warm spices are fully incorporated. Filling your kitchen with a heavenly aroma.
Step 3: Gradually add the flour, mixing just until a soft dough forms. It might look a bit crumbly at first. But keep mixing until it all comes together.
Step 4: Scoop out tablespoon-sized balls of dough. Place them on a parchment-lined baking sheet. Pop these in the fridge for about 30 minutes to chill and firm up.
Step 5: Once chilled, take two dough balls and sandwich a caramel candy between them. Rolling it all together into one large ball. Repeat until all your dough and caramels are used up.
Step 6: Mix the remaining granulated sugar and cinnamon in a small bowl. Roll each cookie dough ball in this cinnamon sugar mixture. For an extra layer of flavor.
Step 7: Place the cookies back on the baking sheet. And chill them for at least another hour. This helps them hold their shape during baking.
Step 8: Preheat your oven to 350°F. Arrange the cookies on two lined baking sheets. Giving them enough space to spread. Bake for 12-15 minutes until the tops are set. And the bottoms are just starting to brown.
Step 9: Let the cookies cool completely on the baking sheets before removing them. This helps them finish setting up. And makes them easier to handle.
Tip:
For the ultimate caramel gooeyness. Make sure your caramel candies are fresh and soft. If they’re a bit hard. You can microwave them for a few seconds. To soften them up before stuffing them into the dough. Also, don’t skip the chilling steps! Chilling the dough. Ensures the cookies hold their shape. And the caramel stays perfectly in the center. If you want to elevate these cookies even more. Try using different types of caramel candies, like sea salt caramels or chocolate-covered caramels. For a fun twist. And for an extra touch of indulgence. Sprinkle a pinch of flaky sea salt on top of each cookie. Right after baking.
Frequently Asked Questions:
Can I use pre-made pumpkin pie spice instead of individual spices?
Yes. You can substitute the individual spices. With 2 teaspoons of pumpkin pie spice for convenience.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough. Keep it chilled for up to 2 days before baking. You can also freeze the dough balls. And bake them straight from the freezer.
How can I ensure the caramel stays soft and gooey?
Make sure not to overbake the cookies. And enjoy them while they’re still slightly warm. Reheating them in the microwave. For a few seconds before eating can also help.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Caramel Stuffed Pumpkin Cookies
Ingredients
- ½ c 113 grams unsalted butter
- ⅓ c 81 grams pumpkin puree
- ¾ c 150 grams packed brown sugar
- ¼ c 50 grams granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- 1 ¾ c 217 grams all-purpose flour
For Filling and Rolling:
- About 20 caramel candies Werther's chewy or soft, Kraft, Rolos, or Dove
- ¼ c 50 grams granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Mix butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
- Add egg yolk and vanilla extract, mixing well.
- Add baking soda, salt, nutmeg, cinnamon, ginger, and allspice; mix until combined.
- Slowly incorporate the flour until the dough forms.
- Scoop tablespoon-sized balls of dough onto a lined baking sheet. Chill for 30 minutes.
- Sandwich a caramel candy between two dough balls and roll it into a ball.
- Roll each ball in cinnamon sugar and chill for another hour.
- Preheat oven to 350°F. Arrange cookies on baking sheets.
- Bake for 12-15 minutes. Let cool completely before removing from the sheets.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
