Caramel Stuffed Pumpkin Cookies

Caramel Stuffed Pumpkin Cookies

Soft cinnamon-spiked pumpkin cookies with surprise caramel centers. Stuffed inside each one is a sticky Kraft caramel that melts to form the filling. They have a subtle pumpkin flavor highlighted by cinnamon both inside and out.

Cinnamon is not only infused into the dough but the cookies are rolled in cinnamon sugar before baking. Cinnamon is the first thing you taste as the crunchy coating melts on your tongue followed closely by a hint of pumpkin and then the buttery caramel centers. The cookie itself is dense, not cakey like most pumpkin cookies.

The eggless dough comes together quickly and requires refrigeration for a short time before being rolled into balls with a caramel hiding inside each one. They need to be refrigerated a second time before baking for at least 2 hours or overnight so be sure to plan ahead for the best results.

These are scrumptious eaten warm from the oven while the caramel is gooey but they’re still delicious later on too when they cool off. Especially if you’re a caramel lover. They’re great dipped into a hot cup of coffee or tea to remelt the centers.

If you prefer a fresh, hot cookie you can freeze them or store in the refrigerator for up to a week and bake them off as needed so you can have a cookie oozing with warm caramel anytime. I love that.

Only one of the best things in the entire world.

Caramel Filled Pumpkin Cookies

Caramel Stuffed Pumpkin Cookies

Rating: 51

Prep Time: 35 minutes

Cook Time: 14 minutes

Yield: about 28 cookies

Caramel Stuffed Pumpkin Cookies

Soft cinnamon-spiked pumpkin cookies with surprise caramel centers. Stuffed inside each one is a sticky Kraft caramel that melts to form the filling. They have a subtle pumpkin flavor highlighted by cinnamon both inside and out.


1/2 cup unsalted butter, room temperature
1 + 1/2 cups granulated sugar, divided
1/3 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon vanilla extract
1 + 1/2 cups all-purpose flour
2 tablespoons + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) bag Kraft Caramels (for a chewier middle) or Rolos (for softer middles) (unwrap about 30 of them)


  1. Line 2 large cookie sheets with silpats or parchment paper.
  2. In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 2 more minutes.
  3. In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 30 minutes.
  4. After 30 minutes scoop up very slightly rounded tablespoons of the dough, stick a caramel in the center and roll into a ball. Set on one of the parchment lined cookie sheets - it's ok if they're crowded just try not to let them touch. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight.
  5. When ready to bake preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
  6. Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Refrigerate the unbaked cookies in between batches.
  7. Allow the cookies to cool completely on the baking sheets. Store in tightly covered containers up to a week.


Inspired by The Cooking Photographer

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


  1. Katy Bug says

    I made these for a Halloween party last night, and they were a BIG hit! One of our friends doesn’t even like pumpkin-y sweets, but he liked these cookies. We sent some home with another friend. She told me this morning that she dipped one in coffee and it was miraculous. I make cookies a lot since they are kind of “my thing,” and I’ll definitely make these again. Delicious!
    Katy Bug recently posted..Darning: Not Just For Socks!My Profile

  2. Laura says

    Made these with my twins… Best treat EVER!!! Permanent in the family cook book from now on. Thank you for this guilty, yet worth it, amazing dessert! PS: take a LONG TIME beating the sugar and butter together. Makes it so silky!

  3. Sunshine says

    Hello Reeni-
    I am wondering how to keep the caramel gooey once the cookie is cooled. I have soft cookies that stick like glue to the plate and crumble once I try to lift it off. The caramel hardens making it un-edible.

    • Reeni says

      You can microwave them for like 7 seconds and you can also dunk them in tea or coffee. For a softer caramel you can use rolos next time. Cooling them completely on the baking sheets should of helped with them sticking to the plate. I also recommended in my blog post to make the dough and freeze/refrigerate them and just bake a few at a time and eat them warm. Sorry you don’t find them edible! They’re one of my favorite cookies.

  4. Bianca says

    I’ve just made this and they’re just delicious! I’m totally making them again and next time I’ll double the recipe since I only got 19 cookies and a hungry husband!

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge