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.