Caramel Stuffed Pumpkin Spice Cookies with Cinnamon Sugar
These soft and chewy pumpkin cookies hide a delightful surprise - a gooey caramel center that creates the perfect sweet contrast to warm autumn spices. The cookie dough combines pumpkin puree with a blend of cinnamon, nutmeg, ginger, and allspice, while a cinnamon sugar coating adds extra sweetness and texture. Each cookie is carefully formed around caramel candies, creating an indulgent treat that's perfect for fall gatherings, Halloween parties, or cozy afternoons. The chilling process ensures the cookies hold their shape and the caramel stays perfectly centered during baking.
Ingredients
- ½ cup unsalted butter
- ⅓ cup pumpkin puree
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¾ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
May need extra binding agent
- 20 caramel candies, Werthers chewy or soft, Kraft, Rolos or Dovedate caramel1:1refined-sugar-free
Blend dates with coconut milk for homemade caramel
- 1 tablespoon ground cinnamon, for rolling
Instructions
- 1
Mix butter, pumpkin puree, brown sugar, and granulated sugar in stand mixer bowl with paddle attachment until combined
- 2
Add egg yolk and vanilla extract while mixing
- 3
Mix in baking soda, salt, nutmeg, cinnamon, ginger, and allspice until combined, scraping bowl sides as needed
- 4
Slowly mix in flour until smooth dough forms
- 5
Scoop tablespoon-sized balls onto parchment-lined cookie sheet and chill for 30 minutes
- 6
Sandwich caramel candies between two dough balls and roll into large balls
- 7
Mix granulated sugar and cinnamon in small bowl
- 8
Roll each dough ball in cinnamon sugar mixture and place on cookie sheet
- 9
Chill for at least one more hour
- 10
Preheat oven to 350°F
- 11
Spread cookies onto 2 lined cookie sheets
- 12
Bake for 12-15 minutes until tops are no longer shiny and bottoms start to brown
- 13
Cool completely before removing
Tips
Chill the dough balls twice to prevent spreading and ensure the caramel stays centered during baking.
Use soft caramel candies like Werthers or unwrapped Kraft caramels for the best melting consistency.
Don't overbake - cookies should still look slightly underdone when you remove them as they'll continue cooking on the hot pan.
Good to Know
Store in airtight container for up to 3 days at room temperature
Cookie dough balls can be formed and frozen for up to 1 month before baking
Serve at room temperature for best texture and caramel consistency
Common Mistakes
Chill dough adequately to avoid cookies spreading too much and losing caramel centers
Don't overbake to maintain soft, chewy texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
May need extra binding agent
General Alternatives
Blend dates with coconut milk for homemade caramel
FAQ
Can I use homemade caramel instead of candy?
Yes, but use thick caramel that won't leak out. Let it cool and firm up before wrapping in dough, or it may seep through during baking.
What if my dough is too sticky to work with?
Chill the dough longer or add 1-2 tablespoons more flour. The dough should be soft but manageable enough to wrap around caramel.
How long do these cookies keep fresh?
Store covered at room temperature for 3 days or freeze baked cookies for up to 1 month. Thaw frozen cookies at room temperature.