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Hey y’all it’s Tiffany from Creme de la Crumb and I’ve got an amazing recipe for you today! I love snickerdoodle cookies but I have to say that pumpkin snickerdoodles have to be my favorite. These ones are soft and chewy and the best part is that they are stuffed with caramely chocolatey goodness. These are so easy to make, I’ve made two batches for my family and I think my husband inhaled the majority of them. If you love pumpkin, snickerdoodles, chocolate, and caramel then you’ve GOT TO MAKE THESE!
Check out more of my popular cookie recipes!
Pumpkin Chocolate Chip Cookies
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Rolo Stuffed Pumpkin Snickerdoodles
Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar
- ⅔ cup granulated sugar
- 1 teaspoon vanilla
- ⅓ cup canned pumpkin puree
- ½ teaspoon pumpkin pie spice
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- 24 Rolo candies, unwrapped
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a sheet pan with parchment paper.
- In a large bowl using a hand mixer, whisk the butter, brown sugar, and 2/3 cup sugar until light and whipped. Add the vanilla, and pumpkin puree and mix until smooth.
- In a medium bowl whisk together flour, pumpkin pie spice, salt, and baking powder.
- Add the flour mixture to the butter mixture and mix until combined. Chill the dough for 30 minutes.
- Roll the dough into 1-inch balls, and gently push 1 Rolo candy into each of the dough balls. Press a second ball on top of the Rolo candy and roll the whole thing into one ball. Repeat with the remaining dough and Rolo candies.
- Whisk together the remaining 1/4 cup sugar and cinnamon. Roll the dough balls in the cinnamon sugar mixture.
- Place the assembled dough balls on the prepared pan and gently press to flatten slightly.
- Bake for 8-10 minutes until very lightly browned. let the cookies cool a few minutes before serving ( caramel centers will be hot).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe didn’t work for me at all. The dough is way too dry to roll easily into balls. Comparing it to other snickerdoodle recipes, it seems like the proportion of flour to wet ingredients is off.
What temp do these bake at? And are there supposed to be any eggs?
You really got an amazing recipe for this post. Great cookies with all these pictures. Looks so yummy and delicious. Must a try with this recipe of yours. Thanks for posting.