Dessertscrazyforcrust5.0
Caramel Stuffed Pumpkin Cookies
Easy Caramel Stuffed Pumpkin Cookies are the BEST pumpkin cookie recipe stuffed with chocolate caramel candy! Gooey cookies that are the best for fall!
👥 20 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Place butter, pumpkin puree, 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.
2
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.
large egg yolk1vanilla extract1 teaspoonground cinnamon1 tablespoon
3
Slowly mix in flour until a smooth dough forms.
4
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.
5
Sandwich the caramel candies between two balls of dough and roll into a large ball.
6
Stir together 1/4 cup granulated sugar and 1 tablespoon cinnamon in a small bowl. Roll each cookie dough ball in the cinnamon sugar and place back on the cookie sheet. Chill at least one more hour.
ground cinnamon1 tablespoon
7
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.
8
Store in an airtight container for up to 3 days or freeze for up to one month.
Nutrition Facts
calories
127 kcal
fat Content
5 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
11 g
sodium Content
89 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
22 mg
carbohydrate Content
20 g
saturated Fat Content
3 g
unsaturated Fat Content
2 g
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