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A soft and puffy pumpkin snickerdoodle with an ooey gooey caramel center. These are some of the best fall cookies that I have ever made!
Snickerdoodles are easily one of my favorite cookies. I absolutely love these Pumpkin Cheesecake Snickerdoodles that are on the blog. Biting into a soft pumpkin cookie with a surprise center is amazing!
I wanted to bake these cookies for a Halloween treat. But instead of filling the inside with a cream cheese center I decided to use caramel.
If you like pumpkin and caramel… these will be life changing!
These cookies are the softest most delicious pumpkin cookies that you will ever eat. Take my word for it. I ate way to many to even be able to count. 🙂 But the ooey gooey caramel center with each bite is the best part! Caramel and pumpkin go so well together. You are going to love these cookies just as much as our family did! This is a must bake cookie this fall. 🙂
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Caramel Pumpkin Snickerdoodles
Ingredients
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly-ground ground nutmeg
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 36 soft caramels, like Kraft
Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash of allspice
Instructions
- In a medium bowl, whisk together the 3 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon freshly-ground ground nutmeg. Set aside.
- In a stand mixer with a paddle attachment, beat together the 1 cup unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until fluffy about 2-3 minutes.
- Mix in ¾ cup pumpkin puree until incorporated. Mix in 1 large egg and then add 2 teaspoons vanilla extract. Slowly add the flour mixture at low speed just until combined. Cover and chill the dough for an hour.
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. In a small bowl, combine the ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger for the coating and set aside.
- To assemble the cookies, take a tablespoon of chilled batter, flatten it, and place one of the 36 soft caramels, in the center. Take another tablespoon of batter, flatten it, and press it over the caramel.
- Pinch the edges together sealing in the caramel and roll into a ball. Roll the ball in the cinnamon sugar coating and place it on the prepared baking sheet.
- Repeat until the dough is gone, spacing the balls out 2 inches apart. Slightly flatten the cookie dough balls with a heavy-bottomed glass or measuring cup.
- Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. sprinkle with Dash of allspice and Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made them and me and my boyfriend love them!! They’re so soft and have a perfect texture. Caramel pairs so well with pumpkin. Thanks for the awesome recipe.
Oh my goodness, Alyssa! These look amazing!! I would make them right now if I had caramels on hand. This is happening tomorrow!
These snickerdoodles look and sound heavenly!