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.

INGREDIENTS:

1/2 cup unsalted butter, room temperature
1 + 1/2 cups granulated sugar, divided
1/3 cup canned pumpkin (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 Rolos (for soft middles) or Kraft Caramels (for hard, chewy middles) (unwrap about 30 of them)

INSTRUCTIONS:

  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.

Notes:

Inspired by The Cooking Photographer

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

http://www.cinnamonspiceandeverythingnice.com/caramel-stuffed-pumpkin-cookies/

Comments

  1. Chrystal says

    Oh My I made these for my family a couple of days ago and they are amazing! I sent some to my neighbors house and she fell in love with them! Once they had cooled completely I popped them in the microwave for about 7 seconds and they turned out to be some OOOEY Gooey Goodness!!!!! Thank you for this recipe! I will definitely be making these again!!!

  2. Reeni says

    Hi Meredith! You’re not doing anything wrong! The caramel does harden up after they cool. You can pop them in the microwave for like 7 seconds to soften the middle right before eating. You can also use rolos instead. I am making pumpkin kiss ones this weekend! Can’t wait. Thanks for making them and I’m glad they were a hit!

    • Meredith says

      So I tried these out tonight with rolos and they are divine!! (disclaimer… I don’t typically bake cookies every day, but we have a bake sale at work on Friday and I’m trying to lock down exactly what I’m making). The added flavor of the chocolate is marvelous! I will be doing these stuffed with rolos and then also unstuffed with the pumpkin kisses for the bake sale. I am feeling pretty confident there will be none leftover! Thanks for the idea about the rolos and for the recipe in general! I love how many variations can be made using the dough!

      • Reeni says

        I’m glad the Rolos worked out the way you wanted them to Meredith! I love how versatile they are too – I made some plain with just the cinnamon sugar and I couldn’t stop eating them. I have no doubt that these will be the hit of the bake sale! Thank-you so much for making them!

  3. Bre says

    Two questions–
    1. Are there no eggs in this recipe, or did I just miss that?
    2. I want to make these with white chocolate chips. Do you think that would be good?

    • Reeni says

      Hi Bre! They’re eggless! Eggs would make them “cakey” and I wanted to keep them dense. White chocolate chips would be REALLY good!!

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