Caramel Stuffed Pumpkin Cookies are soft, pumpkin and spice cookies with a gooey caramel center and you will have a hard time eating just one!
Pumpkin season is in full-swing and I’m sure the internet is about to break from all the recipes and searches for recipes, especially since the summer was kind of brutal and the pandemic has many people holed up at home, looking for ways to keep busy and have a creative outlet. I start planning my pumpkin recipes at the beginning of the year, as I work on my recipe planning. Yes, I start brainstorming ideas for the whole year. I’m a planner, what can I say??
Something I didn’t plan for early in the year was that we’d start building a home, sell ours before it was complete, and be living in our RV for 2-3 months. You read that right. 2 adults, a 4 year old, 2 dogs and a cat. In an RV. For 2-3 months. We’ve been here about 2 weeks now, and it’s been…interesting. Well, really it’s been fine here, but the 4 days leading up to it, the packing up of our house and getting out of there and into here, were stressful. But it’s done. The house is sold, and here we are. Waiting for our new home to be completed. It’s been an adjustment all-around. Less space, a much smaller fridge, freezer, pantry and oven.
This means I’ve really had to make some adjustments in how I meal plan, shop, and cook. Because a full-size anything isn’t fitting in my tiny oven. So, making cookies would either take eleventy-bagillion batches in the oven, or I could scale down the recipe to fit a smaller pan and make it one batch. And that is what I decided to do with these Caramel Stuffed Pumpkin Cookies. 12 -14 cookies instead of 28-30. It worked perfectly for me, plus less sugary treats here to tempt me whilst working from home alone all day. Ha.
You can easily double the recipe to make a full batch, but I kind of like the smaller batch, myself. And while they take a little time to get ready for the oven, they are easy enough (not much hands-on time) that you can make another batch if the first one disappears and you need another fix!
What do you need to make Caramel Stuffed Pumpkin Cookies?
Unsalted Butter
Granulated Sugar
Canned Pumpkin (not pumpkin pie filling)
Vanilla Extract
All-purpose Flour
Ground Cinnamon
Ground Nutmeg
Ground Ginger
Baking Soda
Baking Powder
Salt
Caramel Candies – you know the ones…caramely delicious squares, individually wrapped in plastic
The caramel center isn’t liquidy-soft like caramel sauce would be. It’s more of a chewy center. And it’s divine. Also, if you warm the cookies for a few seconds in the microwave (assuming they last long enough out of the oven for that), they get a little more melty in the center.
How to make Caramel Stuffed Pumpkin Cookies:
Full Printable Recipe Below!
1.) Line a small cookie sheet with parchment paper.
2.) In a medium mixing bowl or stand mixer beat the butter and 1/2 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla and mix on low until incorporated.
3.) In a small bowl whisk together the flour, ½ teaspoon cinnamon, the nutmeg, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 30 minutes.
4.) Use a medium cookie scoop for even balls, stuff a caramel in the middle, and roll into a smooth ball in your hands (carmels should be covered by the dough.) Place on the parchment lined cookie sheet with space between so they don’t stick, and refrigerate for at a couple of hours.
5.) Preheat oven to 350 degrees F. Combine the remaining 1/4 cup sugar with tablespoon of cinnamon in a shallow bowl or dish.
6.) One at a time, roll the cookies in the cinnamon sugar and place back on cookie sheet, 2 inches apart. Bake for 14 minutes, then allow to cool completely on cookie sheet. Or eat them while still warm and ooey gooey!
7.) Store in tightly covered container for up to a week. But they won’t last that long!
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Caramel Stuffed Pumpkin Cookies
Ingredients
- 1/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar, divided
- 1/4 cup + 2 Tbsp canned pumpkin (not pumpkin pie filling)
- 1/4 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 tablespoons + 1/2 tsp ground cinnamon, divided
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 14 Caramel candies, unwrapped
Instructions
- Line a small cookie sheet with parchment paper.
- In a medium mixing bowl or stand mixer beat the butter and 1/2 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla and mix on low until incorporated.
- In a small bowl whisk together the flour, ½ teaspoon cinnamon, the nutmeg, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 30 minutes.
- Use a medium cookie scoop for even balls, stuff a caramel in the middle, and roll into a smooth ball in your hands (carmels should be covered by the dough.) Place on the parchment lined cookie sheet with space between so they don’t stick, and refrigerate for at a couple of hours.
- Preheat oven to 350 degrees F. Combine the remaining 1/4 cup sugar with tablespoon of cinnamon in a shallow bowl or dish.
- One at a time, roll the cookies in the cinnamon sugar and place back on cookie sheet, 2 inches apart. Bake for 14 minutes, then allow to cool completely on cookie sheet. Or eat them while still warm and ooey gooey!
- Store in tightly covered container for up to a week. But they won’t last that long!
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