Get ready to indulge in these Caramel Stuffed Pumpkin Cookies, the ultimate fall treat! Soft, spiced pumpkin cookies with a gooey caramel center—each bite is an explosion of autumn flavors that will have everyone coming back for more. Perfect for Halloween, Thanksgiving, or any cozy fall day, these cookies are sure to be a hit.
Subscribe to our newsletter to get more cozy fall recipes like this one delivered right to your inbox!
Why You’ll Love These Caramel Stuffed Pumpkin Cookies
- Soft and Chewy: The pumpkin makes these cookies super soft, while the caramel center adds an irresistible chew.
- Warm Fall Flavors: With cinnamon, nutmeg, and cloves, these cookies are full of warm, comforting spices.
- Fun Surprise Center: The gooey caramel surprise inside each cookie takes these to the next level!
Ingredients for Caramel Stuffed Pumpkin Cookies
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 12 soft caramels, unwrapped
- 2 tablespoons granulated sugar + 1 teaspoon cinnamon (for rolling)
Tools You’ll Need
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Measuring spoons and cups
How to Make Caramel Stuffed Pumpkin Cookies
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: Cream the Butter and Sugars
3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2-3 minutes. 4. Add the egg and vanilla extract, and beat until well combined. 5. Mix in the pumpkin puree until the batter is smooth.
Step 4: Combine Wet and Dry Ingredients
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Step 5: Stuff the Cookies with Caramel 7. Take about 1 ½ tablespoons of cookie dough and flatten it slightly in your hand. 8. Place one caramel in the center of the dough and wrap the dough around it, rolling it into a ball. Make sure the caramel is completely sealed inside the dough. 9. In a small bowl, mix the 2 tablespoons of sugar with the cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture.
Step 6: Bake the Cookies 10. Place the cookie dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie. 11. Bake for 12-15 minutes, or until the edges are set and the tops are slightly cracked. The cookies will look soft but will firm up as they cool. 12. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions
- Serve these cookies warm so that the caramel is soft and gooey in the center. Perfect with a glass of milk, a cup of hot cocoa, or your favorite fall beverage.
- For an extra indulgence, drizzle a little melted chocolate or salted caramel sauce over the top before serving.
Tips for the Best Caramel Stuffed Pumpkin Cookies
- Use Soft Caramels: Make sure to use soft caramels for the best gooey center. If your caramels are too firm, microwave them for a few seconds to soften them before stuffing the cookies.
- Chill the Dough: If the dough feels too sticky, chill it in the fridge for about 30 minutes before rolling and stuffing with caramel.
- Seal the Dough Well: Be sure to seal the dough completely around the caramel to prevent it from leaking out during baking.
Storage Instructions
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freeze: You can freeze these cookies before or after baking! For unbaked cookie dough balls, freeze them on a baking sheet, then transfer them to a freezer bag. When ready to bake, add an extra minute or two to the baking time.
Frequently Asked Questions (FAQ)
Q1: Can I use homemade caramel?
A: Yes! Homemade caramel can be used as long as it’s firm enough to roll into balls and stuff inside the dough.
Q2: What if I can’t find soft caramels?
A: You can substitute chocolate caramel candies like Rolos for a fun twist.
Q3: Can I make these cookies gluten-free?
A: Yes! Use a 1:1 gluten-free flour substitute, and the cookies should turn out just as delicious.
Conclusion: A Fall Favorite with a Surprise Center!
These Caramel Stuffed Pumpkin Cookies are the ultimate fall treat, with their soft pumpkin spice cookie exterior and ooey-gooey caramel center. Perfect for cozy nights in, fall parties, or just satisfying your seasonal sweet tooth, these cookies are a must-try. Give them a bake and watch them disappear in no time—everyone will be back for seconds (or thirds)!
Enjoy baking, and don’t forget to share your creations with us on social media. We love seeing your fall treats!
Nutritional Information (per cookie)
- Calories: 180
- Protein: 2g
- Carbohydrates: 28g
- Fat: 7g
- Fiber: 1g
Happy baking, and enjoy every sweet and spicy bite!
