Gooey Caramel Stuffed Pumpkin Cookies Recipe – Fall’s Sweetest Treat

These soft, spiced pumpkin cookies with gooey caramel stuffed inside will transport you straight to autumn’s cozy embrace.

Warmth radiates from each delectable bite, promising pure comfort on a crisp fall day.

Pumpkin and caramel create a magical combination that dances across your taste buds with rich, sweet notes.

The subtle spices weave through the cookie, enhancing every decadent mouthful.

Butter-soft dough cradles a molten caramel center that oozes with each gentle bite.

Baking these treats fills your kitchen with an irresistible aroma of cinnamon and sweet pumpkin.

Prepare to fall in love with the most irresistible cookie that captures the essence of the season.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Calories: 180 kcal

Servings: 25

What You’ll Use In Caramel Stuffed Pumpkin Cookies

• All-Purpose Flour: Provides the fundamental structure and texture for the cookies, selecting fresh, unbleached flour ensures better taste.
• Baking Soda, Baking Powder: Crucial leavening agents that help cookies rise and become light and fluffy.
• Salt: Enhances and balances the overall sweetness of the cookie.
• Ground Cinnamon, Pumpkin Pie Spice: Warm, aromatic spices that deliver classic autumn flavor and depth.

• Unsalted Butter: Creates rich, tender cookie texture with a deep, golden taste.
• Brown Sugar, Granulated Sugar: Combine for complex sweetness and soft cookie consistency.
• Vanilla Extract: Adds sophisticated background flavor and aroma.
• Pumpkin Puree: Brings moisture, signature autumn color, and subtle earthy sweetness.

• Caramel Candies: Provides gooey, molten center that creates delightful surprise inside each cookie.
• Cinnamon Sugar: Creates a sparkling, crisp exterior with extra warmth and sweetness.

Tools To Bake Caramel Stuffed Pumpkin Cookies

• Large mixing bowl: Perfect for combining wet ingredients smoothly.
• Medium mixing bowl: Ideal for whisking dry ingredients together.
• Measuring cups and spoons: Essential for accurate ingredient quantities.
• Whisk: Great for blending ingredients without lumps.
• Parchment paper: Prevents cookies from sticking to the baking sheet.
• Baking sheet: Provides even heat distribution for perfect cookies.
• Wire cooling rack: Helps cookies cool without getting soggy.
• Cookie scoop or tablespoon: Ensures uniform cookie sizes.

Steps To Make Caramel Stuffed Pumpkin Cookies

• Warm Up the Oven

Crank your oven to 350F and grab a baking sheet. Line it with parchment paper for easy cleanup.

• Create the Dry Mix

Grab a bowl and whisk together flour, baking soda, salt, cinnamon, and pumpkin spices until perfectly blended.

• Build the Cookie Base

In another bowl, combine melted butter with sugars until silky smooth. Splash in vanilla and pumpkin puree, stirring until everything looks gorgeous. Slowly fold in your dry ingredients to form a dreamy dough.

• Craft the Caramel Surprise

Scoop out chunks of dough and gently flatten each one. Nestle a caramel candy right in the center, then lovingly wrap the dough around it. Make sure no caramel peeks out! Roll each ball in a sprinkle of cinnamon sugar for extra magic.

• Bake to Perfection

Arrange your cookie treasures on the baking sheet, giving them room to breathe. Slide into the oven and bake for 10-12 minutes. They’ll look slightly soft but trust the process. Let them chill on the sheet for a few minutes, then transfer to a cooling rack.

Tips To Fill Caramel Stuffed Pumpkin Cookies Just Right

• Caramel Cookie Crafting Secrets
• Chill Dough Magic: Refrigerate dough for 30 minutes before baking to prevent spreading and enhance flavor depth.
• Caramel Placement Pro: Use soft caramel squares for easier wrapping and ensure they're completely sealed inside the dough to prevent leaking.
• Texture Perfection Trick: Don't overbake – cookies will continue setting up on the baking sheet, creating a soft, chewy center with slightly crisp edges.
• Gluten-Free Adaptation: Swap regular flour with a 1:1 gluten-free baking blend to make these cookies suitable for those with wheat sensitivities.
• Dairy-Free Swap: Replace butter with coconut oil or vegan butter alternative for a delicious plant-based version that maintains the rich, warm pumpkin flavor.

Serve Caramel Stuffed Pumpkin Cookies Ooey And Soft

• Fall Festive Plating: Arrange cookies on a rustic wooden board with small pumpkins and cinnamon sticks for a cozy autumn display that captures seasonal warmth.
• Dessert Pairing Perfection: Serve alongside a warm mug of spiced apple cider or creamy vanilla latte to enhance the rich caramel and pumpkin flavors.
• Sweet Gift Presentation: Package cookies in clear cellophane bags tied with burlap ribbon, adding a handwritten tag for a charming homemade gift that spreads seasonal joy.
• Coffee Companion: Stack cookies on a vintage plate next to a steaming espresso, creating an inviting treat perfect for afternoon snacking or after-dinner indulgence.

Store Caramel Stuffed Pumpkin Cookies Properly

• Quick Refrigeration Strategy: Store cooled cookies in an airtight container layered between parchment paper sheets, keeping them fresh for 5-7 days in the refrigerator. Separate layers prevent sticking and maintain cookie texture.
• Freezing Magic: Wrap individual cookies tightly in plastic wrap, then place in freezer-safe bags. Freeze up to 3 months for future enjoyment. Thaw at room temperature for soft, delicious treats without losing flavor or texture.
• Counter Storage Tip: Keep cookies in sealed container away from direct sunlight and heat sources. Room temperature storage works best for 2-3 days, maintaining their delightful caramel-filled center and soft pumpkin goodness.
• Make-Ahead Genius: Prepare cookie dough in advance and refrigerate for up to 48 hours before baking. This technique allows flavors to develop deeper, creating more intense pumpkin and caramel notes. Shape and roll cookies just before baking for maximum freshness.

Gooey Caramel Stuffed Pumpkin Cookies Recipe

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4.8 from 36 reviews

• Total Time: 45 minutes
• Yield: 25 1x

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Description

Classic caramel stuffed pumpkin cookies bring autumn comfort to dessert tables across North America. Warm spices and gooey caramel centers create irresistible seasonal treats you’ll savor with each delightful bite.

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Ingredients

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• 2.5 cups (300 g) all-purpose flour
• 0.75 cup (170 g) unsalted butter, melted and slightly cooled
• 0.75 cup (165 g) brown sugar, packed
• 20 soft caramel candies (such as Kraft or Werthers)
• 0.5 cup (120 g) pumpkin puree (not pumpkin pie filling)
• 0.25 cup (50 g) granulated sugar
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp cinnamon
• 0.5 tsp pumpkin pie spice
• 0.5 tsp baking powder
• 0.5 tsp salt
• 0.25 cup (50 g) granulated sugar (for coating)
• 1 tsp cinnamon (for coating)

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Instructions

1. Dry Ingredient Fusion: Meticulously blend flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a mixing bowl, whisking until perfectly combined and aerated.
2. Wet Ingredient Transformation: Whisk melted butter with brown and granulated sugars until glossy, then integrate vanilla extract and pumpkin puree, creating a smooth, cohesive mixture that captures the essence of autumn flavors.
3. Dough Development: Delicately incorporate dry ingredients into the wet mixture, stirring with precise movements to maintain a soft, pliable dough that promises rich, tender cookies with a warm, spiced profile.
4. Caramel Preparation: Form each dough portion into a gentle disk, creating a strategic hollow to cradle a caramel candy. Carefully encase the sweet center by folding and sealing the dough, ensuring a complete and secure encapsulation.
5. Coating and Baking Preparation: Roll each dough ball in a cinnamon sugar mixture, achieving a complete and even coating. Preheat the oven to 350F (175C) and line a baking sheet with parchment paper, positioning the cookies with ample spacing to accommodate gentle spreading.
6. Baking and Cooling Process: Bake for 10-12 minutes until edges are set and the surface appears invitingly soft. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack, permitting the caramel centers to stabilize and the cookies to reach their ultimate texture and flavor potential.

Notes

• Prevent Caramel Leakage: Seal dough completely around caramel, ensuring no gaps to stop melting and prevent sticky spillage during baking.
• Manage Dough Consistency: Keep dough chilled for 15-20 minutes before shaping to improve handling and prevent excessive spreading during baking.
• Control Moisture Balance: Use pure pumpkin puree without added water or liquid to maintain proper cookie texture and prevent soggy results.
• Temperature Precision: Allow cookies to cool on baking sheet for exact 5 minutes to stabilize caramel center and develop ideal soft-chewy texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 180
• Sugar: 12 g
• Sodium: 100 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg