Caramel Stuffed Pumpkin Cookies
Imagine biting into a soft and spiced pumpkin cookie, only to discover a gooey caramel center that melts in your mouth. These Caramel Stuffed Pumpkin Cookies are the perfect blend of fall flavors and indulgence. Whether you’re baking for a holiday gathering or just craving a sweet treat, these cookies are a showstopper.
Every fall, my family eagerly awaits the first batch of these Caramel Stuffed Pumpkin Cookies. My husband loves the rich caramel surprise in every bite, and my kids can’t get enough of the warm, pumpkin-spiced aroma that fills the kitchen. They’ve become a tradition at our Thanksgiving table, and friends often beg me for the recipe. It’s a cookie that brings us together, one gooey bite at a time.
Why You’ll Love Caramel Stuffed Pumpkin Cookies
•Gooey Caramel Center: A delightful surprise with every bite.
•Perfect Fall Flavors: Pumpkin and warm spices make these cookies a seasonal favorite.
•Soft and Chewy Texture: The ideal balance of tender cookie and rich filling.
•Impressive Yet Easy: Simple steps to create bakery-style cookies at home.
Ingredients Notes For Caramel Stuffed Pumpkin Cookies
•Pumpkin Puree: Adds moisture and flavor—make sure it’s pure pumpkin, not pie filling.
•Spices: A mix of cinnamon, nutmeg, and ginger gives the perfect autumn warmth.
•Caramel Candies: Soft caramels work best for a gooey center.
•Brown Sugar: Enhances the chewy texture and complements the caramel.
•Butter: Adds richness to the dough; use unsalted for better control of the flavor.
Recipe Steps
1.Prepare the Dough: In a bowl, cream together butter and sugars until fluffy. Mix in the pumpkin puree, egg, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and spices. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough for at least 30 minutes.
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2.Stuff the Cookies: Preheat your oven to 350°F (175°C). Scoop out dough balls, flatten slightly, and place a caramel candy in the center. Fold the dough around the caramel, ensuring it’s fully sealed.
3.Bake: Arrange the cookies on a parchment-lined baking sheet, leaving space between them. Bake for 10-12 minutes, or until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
4.Garnish (Optional): Drizzle with melted caramel or sprinkle with a touch of sea salt for added decadence.
Storage Options
•Refrigerate: Store in an airtight container for up to 5 days.
•Freeze: Freeze unbaked cookie dough balls (with caramel inside) for up to 3 months. Bake from frozen, adding an extra 1-2 minutes to the baking time.
Variations & Substitutions
•Add Chocolate Chips: For a pumpkin-chocolate twist, mix some chips into the dough.
•Salted Caramel Option: Use salted caramels or sprinkle sea salt on top before baking.
•Gluten-Free: Use a 1:1 gluten-free flour blend.
Frequently Asked Questions
Q: Can I use homemade caramel for these cookies? Yes, but ensure it’s firm enough to hold its shape while baking.
Q: How do I prevent the caramel from leaking out? Make sure the dough completely covers the caramel, sealing any gaps.
Q: Can I double the recipe? Absolutely! These cookies are perfect for sharing, so doubling the recipe is a great idea for larger gatherings.
Enjoy the sweet, spiced, and gooey delight of these Caramel Stuffed Pumpkin Cookies—your new favorite fall dessert!
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Caramel Stuffed Pumpkin Cookies
Ingredients
- 0.5 lb 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar packed
- 1/3 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 18-20 soft caramel candies such as Kraft or Werther’s
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Assemble the Cookies: Scoop about 1.5 tablespoons of dough for each cookie. Flatten the dough slightly and place a caramel candy in the center. Wrap the dough around the caramel, ensuring it is fully enclosed. Roll into a ball.
- Roll in Sugar: Roll each dough ball in the granulated sugar to coat.
- Bake: Place the dough balls on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Be cautious when handling as the caramel inside will be hot.
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