1. Preheat the Oven

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

2. Prepare the Cookie Dough

1. 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.
2. Add Pumpkin and Eggs: Beat in the pumpkin puree, eggs, and vanilla extract until fully combined. The mixture should be smooth and creamy.
3. 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 to evenly distribute the leavening agents and spices.
4. 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

1. Mix 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

1. Scoop the Dough: Using a cookie scoop or tablespoon, take a portion of dough and flatten it slightly in your hand.
2. Add Caramel: Place one caramel candy in the center, then wrap the dough around the caramel, forming a ball. Ensure the caramel is fully encased.
3. 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

1. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they’ll firm up as they cool.
2. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This helps them maintain their shape and texture.