Caramel-Stuffed Pumpkin Snickerdoodles

Introduction

When the leaves start to change and the air gets that crisp, cool feeling, it’s the perfect time to indulge in all things pumpkin. If you’re looking for a cookie that screams fall, look no further than these Caramel-Stuffed Pumpkin Snickerdoodles! Imagine soft, chewy pumpkin cookies rolled in cinnamon sugar, with a gooey caramel center that oozes out with every bite. It’s the ultimate combination of flavors and textures that will warm your heart and satisfy your sweet tooth.

I first discovered this recipe during a cozy autumn gathering with friends. We were all in the mood for pumpkin-flavored treats, and after a little experimenting in the kitchen, I created these delicious cookies that quickly became a crowd favorite. Every time I bake them, the warm scent of cinnamon and pumpkin fills my home, reminding me of those cherished moments with loved ones. Whether you’re hosting a fall party or just craving something sweet, these cookies are sure to impress!

Why You’ll Love This Recipe

• Delicious Flavor Combination: The warm spices of cinnamon and nutmeg pair perfectly with the pumpkin, while the caramel center adds a luscious surprise.
• Chewy Texture: These cookies have that perfect chewy consistency, making them a delight to bite into, especially with the gooey caramel inside.
• Perfect for Fall: With pumpkin as the star ingredient, they’re the ideal treat for autumn celebrations, Thanksgiving gatherings, or any cozy day at home.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for bakers of all skill levels.
• Fun to Share: These cookies make a wonderful gift! Package them up in a cute box or jar for friends, family, or coworkers to enjoy.

Preparation Time and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 10-12 minutes

In about 30 minutes, you can have a fresh batch of these delightful cookies ready to enjoy!

Ingredients

To make Caramel-Stuffed Pumpkin Snickerdoodles, you’ll need the following ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

For the Filling:

• 24 soft caramel candies, unwrapped

For the Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Why These Ingredients Matter

• Pumpkin Puree: Provides moisture and a rich, seasonal flavor that’s essential for these cookies.
• Softened Butter: Creates a rich, buttery base for the cookie dough, ensuring a tender and chewy texture.
• Cream of Tartar: A key ingredient in snickerdoodles that helps create the signature tangy flavor and contributes to the cookie’s chewiness.
• Spices: The combination of cinnamon, nutmeg, and ginger gives these cookies that classic fall flavor.
• Caramel Candies: These are the gooey surprise in the center of each cookie, adding excitement to every bite.

Step-by-Step Instructions

Let’s get started on making these incredible cookies!

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.

2. Prepare the Cookie Dough

• Cream the Butters and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Add Pumpkin and Eggs: Beat in the pumpkin puree, eggs, and vanilla extract until fully combined. The mixture should be smooth and creamy.
• Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, salt, and spices. This helps evenly distribute the leavening agents and spices.
• Combine: Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.

3. Prepare the Cinnamon Sugar

In a small bowl, combine the granulated sugar and ground cinnamon. This will be used to coat the cookies.

4. Assemble the Cookies

• Scoop the Dough: Using a cookie scoop or tablespoon, take a portion of dough and flatten it slightly in your hand.
• Add Caramel: Place one caramel candy in the center, then wrap the dough around it, forming a ball. Ensure the caramel is fully encased.
• Roll in Cinnamon Sugar: Roll the cookie ball in the cinnamon sugar mixture until fully coated. Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.

5. Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look soft, but they’ll firm up as they cool.

• Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

How to Serve

Here are some serving suggestions for your Caramel-Stuffed Pumpkin Snickerdoodles:

• Dust with Extra Cinnamon Sugar: For an extra touch, sprinkle more cinnamon sugar on top of the warm cookies right after they come out of the oven.
• Pair with Coffee or Hot Cocoa: Enjoy them alongside your favorite coffee, tea, or hot cocoa for a cozy treat.
• Package for Gifting: If you’re sharing these cookies, package them in a decorative box or jar with a cute label. They make excellent gifts for friends and family during the fall season.
• Serve Warm: For a gooey experience, reheat the cookies in the microwave for a few seconds before serving.

Additional Tips

To ensure your Caramel-Stuffed Pumpkin Snickerdoodles turn out perfectly, consider these helpful tips:

• Use Pure Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
• Cool the Caramel: If your caramels are too soft, chill them in the fridge for a bit before adding them to the cookies. This will make them easier to handle.
• Don’t Overbake: Keep an eye on the cookies! They should be slightly soft in the center and firm up as they cool. Overbaking can lead to a dry texture.
• Chill the Dough: If the dough feels too soft, chill it in the refrigerator for about 30 minutes before scooping to help maintain their shape.
• Storage: Store leftover cookies in an airtight container at room temperature for up to a week. They also freeze well—just make sure to separate layers with parchment paper.

Recipe Variations

Want to mix things up? Here are some fun variations to try:

• Chocolate Chip Version: Add chocolate chips to the dough for an extra layer of flavor.
• Nutty Twist: Incorporate chopped nuts like pecans or walnuts into the dough for added texture.
• Spice It Up: Add a pinch of cayenne pepper to the cinnamon sugar for a surprising kick!
• Frosted Option: Top the cooled cookies with a cream cheese frosting or a simple glaze for an indulgent treat.

FAQ Section

• Can I use a different type of caramel? Yes! If you prefer, you can use caramel sauce or another type of soft caramel. Just be mindful that it may alter the texture slightly.
• Can I freeze the cookie dough? Absolutely! You can freeze the unbaked cookie dough balls. Just scoop them onto a baking sheet, freeze until solid, and then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
• What if I can’t find cream of tartar? If you don’t have cream of tartar, substitute it with 1 teaspoon of lemon juice or white vinegar.
• How should I store the cookies? Store your cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them.
• Can I make these cookies ahead of time? Yes! You can bake the cookies a day or two in advance and store them in an airtight container.

Nutrition Information

• Calories per cookie: 180
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 100mg
• Total Carbohydrates: 24g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g

Additional Tips for Success

To ensure your Caramel-Stuffed Pumpkin Snickerdoodles turn out perfectly every time, consider these helpful tips:

• Use Room Temperature Ingredients: For the best results, make sure your butter and eggs are at room temperature.
• Scoop Evenly: Use a cookie scoop or measuring spoon to ensure your cookies are uniform in size.
• Check for Doneness: Since ovens can vary, start checking your cookies at the 10-minute mark.
• Experiment with Fillings: While caramel is delicious, you can also try chocolate ganache or fruit preserves.
• Chill Out: If you have time, let the dough chill in the refrigerator for about 30 minutes before baking.

Perfect Pairings

These Caramel-Stuffed Pumpkin Snickerdoodles can be enjoyed in various ways. Here are a few pairing suggestions to elevate your cookie experience:

• With a Scoop of Ice Cream: Serve warm cookies with a scoop of vanilla ice cream on top.
• Festive Beverage Options: Pair these cookies with warm spiced cider, pumpkin spice latte, or hot chocolate.
• Cookie Sandwiches: Spread a layer of cream cheese frosting between two cookies for a delightful sandwich.

Storage and Freezing Instructions

Proper storage will keep your cookies fresh and delicious:

• Room Temperature Storage: Store your cookies in an airtight container at room temperature for about a week.
• Freezing Baked Cookies: Place them in a single layer in a freezer-safe container. They’ll keep well for up to 3 months.
• Freezing Cookie Dough: For added convenience, freeze the unbaked cookie dough balls. Bake from frozen, adding a few extra minutes.

Conclusion

I can’t wait for you to experience these Caramel-Stuffed Pumpkin Snickerdoodles! They are more than just cookies; they’re a cozy hug in dessert form, filled with fall flavors and a gooey surprise that everyone will love. Whether you’re baking for a special occasion or just because, these cookies are sure to bring a smile to your face and warmth to your heart.

So gather your ingredients, roll up your sleeves, and let’s get baking! I’d love to hear about your baking adventures and see how your cookies turn out—feel free to share your photos and comments. Happy baking, and enjoy every delicious bite of these seasonal delights!

Print