Pumpkin Caramel Cookies

5 from 3 reviews

These pumpkin caramel cookies are soft pumpkin stuffed with caramel. They are rolled in cinnamon sugar and topped with more caramel pieces.

Prep Time20

Cook Time14

Total Time34

Servings: Large cookies

Calories: 338kcal

Author: Stephanie Rutherford

Ingredients

2 cups All-purpose flour
2 tsp Ground cinnamon
1 tsp Pumpkin pie spice
1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Salt
1 cup Unsalted butter room temperature
1 cup Brown sugar packed light or dark
1/4 cup White granulated sugar
3/4 cup Pumpkin puree
1 tsp Pure vanilla extract
1 Large egg yolk room temperature
12 Werther's soft caramels plus more to top the cookies
1/2 cup White granulated sugar
2 tsp Ground cinnamon

US - Metric

Instructions

Place the 12 caramels into the freezer. They need to be completely cold before using.
12 Werther's soft caramels
In a medium bowl, sift the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Pour the pumpkin puree on a plate. Press paper towels over the pumpkin. Do this 3-4 times to blot out all the moisture.
2 cups All-purpose flour, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 3/4 cup Pumpkin puree
Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will become lighter in color.
1 cup Unsalted butter, 1 cup Brown sugar, 1/4 cup White granulated sugar
Add in the pumpkin puree, vanilla, and egg yolk. Mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined. Take off the mixer and scrape the bowl using a rubber spatula.
1 tsp Pure vanilla extract, 1 Large egg yolk
In a small bowl, mix the sugar and cinnamon. Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
1/2 cup White granulated sugar, 2 tsp Ground cinnamon
Use a large cookie scoop (2 oz or 2 TBSP) to scoop the cookie dough. While still in the scoop, place your thumb into the center about 1/2 way down. Place a frozen caramel in the hole and cover back up with cookie dough.
Roll the cookie dough ball into the bowl of cinnamon sugar. Place 6 cookie dough balls per cookie sheet. Take your hand to lightly press the cookie dough ball down.
Bake for 13-15 minutes. Bake until the edges are lightly golden. Immediately top the cookie with pieces of caramel. If any caramel leaks out of the cookie, use a spoon to press the cookie back into a circle.
Let the cookie sit for 15 minutes on the pan before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition