Caramel Stuffed Pumpkin Cookies

These pumpkin spice cookies are so chewy and decadent. I used pumpkin spice caramels this time around because it’s what I had, but I usually use the regular caramels. I personally prefer a more subtle pumpkin flavor so I would go with the traditional caramels if you prefer a lighter pumpkin cookie. Scroll down for the recipe!

My cutting board is linked here! https://liketk.it/4FY1K

Caramel Stuffed Pumpkin Cookies

Ingredients

½ cup (113g) unsalted butter, room temp.

⅓ cup (81g) pumpkin puree

¾ cup (150g) packed brown sugar

¼ cup (50g) granulated white sugar

1 large egg yolk

1 teaspoon vanilla extract

½ teaspoon baking soda

¾ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon pumpkin pie spice

1 ¾ cups (217g) all-purpose flour, leveled

15-20 chewy caramels

Cinnamon Sugar Mix

1/2 cup granulated sugar

1 1/2 tablespoons cinnamon

Directions

1. Line two baking sheets with parchment paper and set aside.

2. In a large bowl, add butter, pumpkin puree, brown sugar, and granulated sugar and mix with a hand mixer. (You can also use a standing mixer).

3. Add egg yolk and vanilla and mix until combined. Add baking soda, salt, cinnamon, pumpkin pie spice, and flour and mix one more time until fully combined.

4. Scoop 15-20 cookie balls and insert a caramel into each one. Use your hands to roll into a ball. Roll in cinnamon sugar mixture and place on baking sheets (no need to flatten the cookie). Refrigerate for 30 minutes. Preheat your oven to 350 F while the cookie dough balls firm up in the fridge.

5. Bake 17-20 minutes depending on how big your cookies are. I sprinkled with a tiny bit more cinnamon sugar mixture because I think it looks nice, but optional. Let cool for 15 minutes before enjoying. Store in an airtight container.

**Tips: I made 11 big cookies in my video and they needed 20 minutes. Smaller cookies will need less time.