Rolo Stuffed Pumpkin Snickerdoodles

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!

Rolo Stuffed Pumpkin Snickerdoodles

Check out more of my popular cookie recipes!

pumpkin-sugar-cookies-2

Pumpkin Sugar Cookies

swigg-sugar-cookies-3

Twigg Sugar Cookies

pumpkin-chocolate-chip-cookies-1

Pumpkin Chocolate Chip Cookies

Rolo Stuffed Pumpkin Snickerdoodles

Rolo Stuffed Pumpkin Snickerdoodles

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Tiffany
Servings 24 Cookies

Description

Soft and chewy pumpkin snickerdoodle cookies stuffed with ooey gooey melty Rolo candies!


Course Dessert, Snack
Cuisine American

Ingredients

  • 1/2 cup butter softened
  • 1/3 cup brown sugar
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup canned pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 3 cups flour
  • pinch of salt
  • 1 1/2 teaspoons baking powder
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 24 Rolo candies unwrapped

Instructions

  1. In a large bowl cream together butter, brown sugar, and 2/3 cup sugar. Add vanilla, and pumpkin puree and mix until smooth.
  2. In a medium bowl whisk together flour, pumpkin pie spice, salt, and baking powder.
  3. Add dry ingredients to wet ingredients and mix until combined. Chill dough for 30 minutes.
  4. Roll dough into 1 inch balls. Gently push 1 Rolo candy into one of the dough balls. Press a second ball on top of the Rolo candy and roll the whole thing into one ball. Repeat with remaining dough and Rolo candies.
  5. Whisk together remaining 1/4 cup sugar and cinnamon. Roll dough balls in cinnamon sugar mixture. Place on a greased baking sheet and gently press to flatten slightly.
  6. Bake at 375 for 8-10 minutes until very lightly browned. Allow to cool at least slightly before serving ( caramel centers will be hot). Store in airtight container.

Nutrition Facts

Serves: 24

Calories163kcal (8%)Carbohydrates27g (9%)Protein2g (4%)Fat5g (8%)Saturated Fat3g (15%)Cholesterol11mg (4%)Sodium47mg (2%)Potassium64mg (2%)Fiber1g (4%)Sugar15g (17%)Vitamin A655IU (13%)Vitamin C1mg (1%)Calcium30mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

Read More Posts by Tiffany

Visit Tiffany's Website

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
  1. 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.

  2. 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.

Leave a Reply

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

Recipe Rating