Caramel Stuffed Pumpkin Cookies
Caramel stuffed pumpkin cookies are the ultimate fall treat, combining the warm flavors of pumpkin spice with a luscious gooey caramel center. These soft and chewy cookies are perfect for cozy evenings or festive gatherings, bringing smiles to everyone who takes a bite. With simple ingredients and easy preparation steps, you can enjoy this delightful recipe any time of the year.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 15 caramel candies
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
- In another bowl, cream softened butter with brown and granulated sugars until light and fluffy.
- Mix in pumpkin puree and egg until well combined.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Scoop dough, flatten slightly, place a caramel candy in the center, and enclose it to form balls.
- Place balls on a parchment-lined baking sheet two inches apart and bake for 10-12 minutes until edges are golden.
- Let cool briefly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (34g)
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: - For added flavor variations, try incorporating nutmeg or ginger into the dough. - To prevent spreading, chill the dough for at least 30 minutes before baking. - Store in an airtight container at room temperature for up to five days or freeze for longer storage.