Caramel Stuffed Pumpkin Cookies

Caramel-Stuffed Pumpkin Cookies are delightfully chewy, bursting with rich pumpkin flavor, and perfect for welcoming the fall season. These cookies, although indulgent, are surprisingly simple to prepare. Embrace the essence of the harvest with a pumpkin twist and indulge your sweet cravings!

As you bake these cookies, your home will be enveloped in the warm, comforting aroma of pumpkin—it’s as if you’ve been baking pumpkin pies all day, creating an atmosphere of pure enchantment.

Fall brings a serene joy that has me reaching for pumpkin and apple candles, cozy blankets, plush sweaters, boots, and mulled wine at the earliest opportunity. The season is a perfect excuse to stay comfortable, and I eagerly await the cooler weather that makes leggings and sweaters the ideal choice both at home and outdoors.

Our Easy Caramel-Stuffed Pumpkin Cookies are the ultimate treat, packed with chocolate caramel candies that melt into each bite, making them a must-try for the autumn and holiday seasons!

Why You’ll Love This Caramel Stuffed Pumpkin Cookies

• I’ve taken my classic soft and chewy pumpkin cookies and elevated them by stuffing them with caramel for a truly indulgent twist.
• These cookies are supremely gooey! The blend of pumpkin, seasonal spices, caramel, and chocolate creates an irresistible combination.
• They’re perfect for freezing. I like to freeze them right after baking to help resist the temptation of devouring them all at once.
• Expect a delightful surprise with every bite. They may look ordinary on the outside, but the first bite reveals a luscious caramel center.

Ingredients for Caramel Stuffed Pumpkin Cookies

Unsalted Butter: This ingredient lends a rich texture and softness to your cookies, and it’s best used at room temperature to simplify mixing.

Pumpkin Puree: Adds not only moisture but also a subtle pumpkin flavor that harmonizes beautifully with the spices.

Brown Sugar: Infused with molasses, brown sugar imparts a deep, caramel-like sweetness to the cookies.

Granulated Sugar: This sugar complements the brown sugar and contributes to the slight crispiness around the edges of the cookies.

Egg Yolk: Increases the richness and acts as a binding agent for the dough.

Vanilla Extract: Works to elevate the flavors of the other ingredients in the cookies.

Baking Soda: Essential for helping the cookies rise, ensuring they are soft and chewy.

Salt: This ingredient moderates the sweetness and enhances the overall flavors.

Spices (Nutmeg, Cinnamon, Ginger, Allspice): These warm spices combine to produce the quintessential pumpkin spice flavor.

All-Purpose Flour: It provides the necessary structure for the cookies.

Caramel Candies: The highlight of these cookies, they melt into a luscious, gooey center that is utterly tempting.

Cinnamon Sugar: Gives the cookies a delightful sweet and spicy coating.

How To Make This Caramel Stuffed Pumpkin Cookies

Step 1: Start by creaming together the butter, pumpkin puree, brown sugar, and granulated sugar in a stand mixer or large mixing bowl until smooth and creamy. Add the egg yolk and vanilla extract, mixing until silky. Be sure to scrape down the sides of the bowl to incorporate all the ingredients.

Step 2: Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice, mixing until these spices are thoroughly combined and fragrant.

Step 3: Slowly incorporate the flour into the mixture, stirring just until a soft dough forms. Continue mixing if the dough appears crumbly until it becomes cohesive.

Step 4: Form the dough into tablespoon-sized balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for about 30 minutes to firm up.

Step 5: Take two chilled dough balls and press a caramel candy between them, rolling to form a single, larger ball. Repeat with the remaining dough and caramel candies.

Step 6: Combine the additional granulated sugar and cinnamon in a small bowl. Roll each cookie dough ball in the cinnamon-sugar mix for added flavor.

Step 7: Return the cookies to the baking sheet and refrigerate for at least another hour to help maintain their shape during baking.

Step 8: Preheat your oven to 350°F (177°C). Space the cookies evenly on two lined baking sheets and bake for 12-15 minutes, or until the tops are set and the edges are lightly browned.

Step 9: Allow the cookies to cool completely on the baking sheets to ensure they set properly and are easier to transfer.

Storage Options

Storing your freshly baked Caramel Stuffed Pumpkin Cookies properly not only keeps them delicious but also extends their shelf life. Here are a few tips to keep these treats tasting as good as the day you baked them:

1. Room Temperature Storage: Place your cookies in an airtight container and keep them at room temperature. They’ll stay fresh for about 3-5 days.
2. Refrigerator Tips: If you prefer your cookies a bit firmer, store them in the fridge. Layer them between sheets of parchment paper in an airtight container to prevent the caramel from sticking.
3. Freezing for Longevity: For long-term storage, freezing is your best bet. Wrap each cookie individually in plastic wrap and then place them in a zip-top bag. They’ll last for up to 3 months — just thaw at room temperature when you’re ready to indulge!

Variations and Substitutions

Craving something sweet with a twist this fall? Let’s talk about my latest obsession: Caramel Stuffed Pumpkin Cookies! These treats are like a hug from autumn itself, but what if you want to mix things up a bit or need to swap an ingredient? Here are some fun variations and substitutions to try:

1. Different Fillings: Not a fan of caramel? Try stuffing these cookies with cream cheese frosting for a tangy twist, or a spoonful of apple butter for an extra fall flavor.
2. Spice It Up: Add a dash of cardamom or a pinch of ground cloves to the pumpkin dough for deeper spice notes.
3. Gluten-Free: Swap out the all-purpose flour for your favorite gluten-free blend to make these cookies allergy-friendly.
4. Veganize It: Use coconut oil instead of butter, and a plant-based caramel alternative. Ensure your sugar is vegan too!
5. Nutty Addition: Mix in chopped pecans or walnuts into the dough for a bit of crunch.

With these tweaks, you can make the Caramel Stuffed Pumpkin Cookies uniquely yours! Enjoy experimenting and happy baking!

SAVE THIS CARAMEL STUFFED PUMPKIN COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Caramel Stuffed Pumpkin Cookies

Yield: 12

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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Ingredients

• 113 grams (½ cup) unsalted butter
• 81 grams (⅓ cup) pumpkin puree
• 150 grams (¾ cup) packed brown sugar
• 50 grams (¼ cup) 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
• 217 grams (1 ¾ cups) all-purpose flour
• For Filling and Rolling:
• About 20 chewy caramel candies (e.g., Werther's, Kraft, Rolos, or Dove)
• 50 grams (¼ cup) granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. In a mixing bowl, combine butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
2. Mix in the egg yolk and vanilla extract until well blended.
3. Add baking soda, salt, nutmeg, cinnamon, ginger, and allspice; mix until combined.
4. Gradually incorporate the flour until the dough forms.
5. Scoop tablespoon-sized balls of dough onto a lined baking sheet. Chill in the refrigerator for 30 minutes.
6. Take one dough ball, press a caramel candy into it, and top with another dough ball. Roll gently to form a sealed ball.
7. Roll each filled ball in a mixture of cinnamon and granulated sugar. Chill for an additional hour.
8. Preheat the oven to 350°F (175°C). Arrange the cookie balls on baking sheets.
9. Bake for 12-15 minutes or until done. Allow to cool completely on the sheets before removing.