Caramel Pumpkin Snickerdoodles
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!
Servings: 34 Cookies
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
*The cookie dough will be slightly sticky. If you need to lightly flour your fingers you can.
*I have found that if you flatten the caramels just a bit they melt easier.
Nutrition
Calories: 191kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 58mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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