Caramel Stuffed Pumpkin Cookies
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Easy Caramel Stuffed Pumpkin Cookies are the BEST pumpkin cookie recipe stuffed with chocolate caramel candy! These gooey cookies that are the best for fall!
Oh my gosh, you guys, I almost did it again: wrote a post with no words. There are just not enough hours in the day anymore. I thought once Jordan went back to school it would be smooth sailing but nope, I’ve gotten busier. Monday starts all great with me editing my photos for the following week, inputing posts so all I have to do is write them…and then Friday hits and I remember I still have to write them.
Why am I so busy lately? VIDEO. I’ve been making tons of videos for Facebook. Have you seen any of them? I was making them for awhile last winter and then just kind of…stopped. And then I got some advice from a friend on how video is the future and blah blah blah so I made a video about frosting and pumpkin pull-apart bread and they went insane. It seems that video IS the wave of the future…a wave I have to ride if I want to succeed.
(Sometimes I want to just put on my PJs and drink wine in front of Bravo! instead of adulting. Anyone with me?)
Now that videos are the only thing that do well on Facebook, I’ve started making one for every. single. post. Hence why I keep forgetting to WRITE MY DARN POSTS.
SO. I remembered in time, instead of writing it on Sunday morning at 7am. And it’s a good thing too, because these Pumpkin Cookies are the BOMB DOT COM. You need to make them – TODAY.
Right? THAT GOOEY.
I started the recipe with my favorite and BEST pumpkin cookie recipe, the one I created last year. It’s so easy and is the perfect mix of chewy and soft. Then I decided to STUFF THEM WITH CARAMEL.
Yes, you read that right: I took a chocolate caramel candy and stuffed them inside the cookie. I used Dove Sea Salt Caramel because they looked good, but you can also use Rolos or Milky Way Caramels or ANY chocolate caramel candy.
The cookies bake up soft and chewy and UBER GOOEY when you bite into them. The combination of pumpkin, pumpkin spices, caramel, and chocolate is the best. I could have eaten ALL of these…but I froze them right away.
(The problem with that is that I know where they are in the freezer…sigh.)
So a few notes about this recipe:
It requires chilling – twice. Don’t skip those, mmkay?
The first time you chill the dough is so that you can work with it and stuff the cookies. Then the dough is warm from touching and rolling it, so it needs to be chilled again. Only then are you allowed to bake them. This ensures fluffy soft cookies that aren’t flat as pancakes.
They might not be anything to look at from the outside but on the inside? OMG.
Caramel Stuffed Pumpkin Cookies
- 1/2 cup unsalted butter
- 1/3 cup pumpkin puree
- 3/4 cup dark brown sugar light may be substituted
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 3/4 cups all-purpose flour
- About 20 chocolate caramel candies Rolos or Dove or similar
- Note: this dough requires chilling!
- Place butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms.
- Scoop 1 tablespoon sized balls onto a cookie sheet covered with wax or parchment paper. They don’t need to be far apart, this is for chilling. Chill 30 minutes or until you can easily touch them but they’re still soft enough to roll.
- Sandwich the caramel candies between two balls of dough and roll into a large bowl. Chill at least one more hour.
- Preheat oven to 350°F. Spread cookies onto 2 lined cookie sheets and bake for 12-15 minutes, until the tops are no longer shiny and the bottoms just start to turn brown. Let cool completely before removing. Store in an airtight container for up to 3 days or freeze for up to one month.