Caramel Stuffed Pumpkin Cookies have a way of transporting me right back to crisp autumn days and cozy evenings. I remember the first time I tried making them, hoping for that perfect balance of soft pumpkin spice and warm, gooey caramel. My kitchen filled with the most amazing aroma – cinnamon, nutmeg, and that sweet, buttery caramel. These aren’t just cookies; they’re little pockets of fall happiness. If you’re looking for an incredibly simple yet impressive treat, these easy caramel stuffed pumpkin cookies are an absolute must-try. Let’s get baking!
Why You’ll Love These Caramel Stuffed Pumpkin Cookies
You’re going to adore these cookies for so many reasons! They’re:
- Incredibly flavorful, tasting like pure autumn bliss.
- Quick to prepare, with a short 20-minute prep time.
- Packed with warming fall spices for a cozy treat.
- Budget-friendly, using common pantry staples.
- A guaranteed hit with the whole family, kids and adults alike!
- Wonderfully soft caramel pumpkin cookies that melt in your mouth.
- Filled with a delightfully gooey caramel pumpkin center that’s pure magic.
- Perfect for bake sales, holidays, or just a Tuesday treat.
Ingredients for Caramel Stuffed Pumpkin Cookies
Gathering your ingredients is the first step to creating these delightful pumpkin cookies with caramel center. You’ll need the staples for a perfectly balanced cookie dough.
- 2 1/4 cups all-purpose flour – the base for our cookie structure
- 1/2 cup unsalted butter, softened – essential for that tender, chewy texture
- 1 cup packed brown sugar – adds moisture and a lovely caramel depth
- 1/2 cup granulated sugar – helps with crisp edges and sweetness
- 1/2 cup pumpkin puree (not pumpkin pie filling) – the star that gives these cookies their signature flavor and moisture
- 1 egg yolk – binds everything together and adds richness
- 1 teaspoon vanilla extract – enhances all the warm flavors
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves – these spices create that classic fall pumpkin flavor
- 1 teaspoon baking soda – for leavening and a slight lift
- 1/2 teaspoon salt – balances the sweetness
- 20-24 soft caramels – the gooey surprise inside!
- Sea salt for topping (optional) – a little sprinkle enhances the caramel
How to Make Caramel Stuffed Pumpkin Cookies
Creating these delicious cookies is a straightforward process, perfect for bringing that warm, cozy feeling into your kitchen. Get ready to bake some truly wonderful treats!
- Step 1: Let’s get started by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper to ensure your cookies don’t stick.
- Step 2: In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. This dry mixture is key to the perfect cookie base.
- Step 3: Now, in a large bowl, cream together the 1/2 cup softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until the mixture is light and fluffy. This creates a wonderful texture for our cookies.
- Step 4: Beat in the 1/2 cup pumpkin puree, 1 egg yolk, and 1 teaspoon vanilla extract until everything is well combined and smooth. The pumpkin adds such a lovely moisture and flavor.
- Step 5: Gradually add the dry ingredients you whisked earlier into the wet ingredients. Mix until everything is just combined. Be careful not to overmix, as this can make your cookies tough instead of wonderfully chewy caramel pumpkin cookies.
- Step 6: Scoop about 1 tablespoon of the cookie dough. Gently flatten it in your palm. Place one of the 20-24 soft caramels right in the center.
- Step 7: Carefully cover the caramel with another tablespoon of cookie dough. Gently press the edges together to seal the caramel completely inside. This is how we achieve that hidden, gooey center in our homemade caramel pumpkin cookies.
- Step 8: Place the stuffed cookie dough balls onto the prepared baking sheets, leaving a little space between them as they will spread slightly.
- Step 9: For even better shape retention, you can chill the cookie dough balls for about 20-30 minutes. This optional step helps ensure they bake up beautifully.
- Step 10: Bake for 10-12 minutes. You’re looking for the edges to be golden brown, but the centers should still look a little soft. This is crucial for that signature gooey caramel surprise.
- Step 11: Let the cookies cool on the baking sheets for a few minutes after they come out of the oven. This allows them to set up a bit. Then, carefully transfer them to a wire rack to cool completely. The inside caramel will be wonderfully molten.
- Step 12: If you like, sprinkle a tiny bit of sea salt for topping over the warm cookies. It really makes that caramel flavor pop!
Pro Tips for the Best Caramel Stuffed Pumpkin Cookies
To guarantee your cookies are a hit, I’ve picked up a few tricks that really make a difference. Follow these tips for perfectly baked, gooey-centered delights!
- Using room temperature ingredients, especially the butter and pumpkin puree, ensures a smoother, more cohesive dough.
- Don’t overbake! The cookies should look slightly underdone in the center when you take them out; they’ll continue to cook on the hot baking sheet.
- Chilling the dough balls before baking is a game-changer for preventing them from spreading too much, keeping that lovely stuffed shape.
- For an extra flavor boost, consider adding a pinch of ginger to your spice mix.
What’s the secret to perfect Caramel Stuffed Pumpkin Cookies?
The real secret to achieving the perfect texture and gooey center lies in both the dough consistency and the baking time. This really is the best caramel pumpkin cookies recipe because it balances chewiness with that irresistible molten caramel.
Can I make Caramel Stuffed Pumpkin Cookies ahead of time?
Yes, you can definitely prepare the dough balls ahead of time! Once stuffed and rolled, place them on a baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. This makes serving them fresh even easier.
How do I avoid common mistakes with Caramel Stuffed Pumpkin Cookies?
A common pitfall is overbaking, which leads to dry cookies and hardened caramel. To avoid this, watch them closely and remove them when the edges are just golden. If your caramel isn’t gooey, it might be because you didn’t seal the dough completely, allowing the caramel to escape or cook too much. For more baking tips, check out this guide on ingredient properties.
Best Ways to Serve Caramel Stuffed Pumpkin Cookies
These delightful cookies are fantastic on their own, but here are a few ideas to elevate your autumn treat experience. They are perfect for sharing at gatherings or enjoying with a warm drink.
- Serve them warm right after baking for the ultimate gooey caramel center. A glass of cold milk or a warm mug of apple cider is a classic pairing.
- Pair these pumpkin spice cookies with caramel alongside a scoop of vanilla bean ice cream for a decadent dessert. The contrast of warm cookie and cold ice cream is divine.
- Enjoy them as part of a fall-themed dessert platter with other seasonal treats like spiced nuts or mini pumpkin pies.
Nutrition Facts for Caramel Stuffed Pumpkin Cookies
Let’s talk about what goes into these delightful treats. Each cookie is a little package of fall flavor, and here’s a breakdown of what you can expect per serving.
- Serving Size: 1 cookie
- Calories: Approximately 180-200
- Fat: Approximately 10-12g
- Saturated Fat: Approximately 6-7g
- Protein: Approximately 2-3g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 1-2g
- Sugar: Approximately 15-20g
- Sodium: Approximately 50-70mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of caramels you choose for your caramel stuffed pumpkin cookies.
How to Store and Reheat Caramel Stuffed Pumpkin Cookies
Once your delicious caramel stuffed pumpkin cookies have cooled completely, proper storage is key to maintaining their perfect texture and that delightful gooey caramel center. If you manage to have any leftovers (they’re that good!), here’s how to keep them fresh.
- Ensure the cookies are completely cooled before storing. Warm cookies can create condensation, making them soggy.
- Store them in an airtight container at room temperature for up to 3-4 days. This method works best for maintaining their soft, chewy texture.
- For longer storage, you can freeze baked cookies for up to 3 months. Wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or container. This is a great way to ensure you always have a batch of these wonderful pumpkin cookie recipe caramel center treats ready to go.
To reheat, simply place a frozen cookie on a microwave-safe plate and microwave for 10-15 seconds, or until the caramel is warm and gooey again. You can also gently warm them in a low oven (around 300°F or 150°C) for a few minutes.
Frequently Asked Questions About Caramel Stuffed Pumpkin Cookies
What makes these Caramel Stuffed Pumpkin Cookies so special?
These cookies are truly a taste of autumn! The combination of soft, spiced pumpkin cookie dough with a hidden, molten caramel center creates an irresistible treat. They’re the perfect balance of comforting and decadent, making them a standout fall dessert that everyone will adore.
Can I substitute the caramel with something else?
While soft caramels are ideal for that gooey center, you could experiment with other soft candies like chewy toffees or dulce de leche candies. If you’re looking for a different flavor profile, consider adding a tiny bit of molasses to the dough to create something akin to caramel molasses pumpkin cookies, but be mindful that it can alter the texture and baking time.
Why are my Caramel Stuffed Pumpkin Cookies not gooey?
Several things can affect the gooeyness. If your caramel isn’t gooey, it’s often because the cookies were overbaked, causing the caramel to cook through and harden. Make sure to remove them when the edges are just golden and the centers still look soft. Also, ensure the caramel is completely sealed within the dough; if there are any gaps, the caramel can “leak” out and cook too much.
Can I add other spices to my Caramel Stuffed Pumpkin Cookies?
Absolutely! You can customize the spice blend to your liking. For a richer, more complex flavor, try adding a pinch of ginger or allspice. This can create a wonderful depth, turning them into something like caramel stuffed spiced pumpkin cookies. Just remember to start with small amounts so they don’t overpower the other flavors.
Variations of Caramel Stuffed Pumpkin Cookies You Can Try
Once you’ve mastered the classic version, there are so many fun ways to switch up these delightful cookies! Experimenting with flavors and methods can bring a whole new dimension to your baking.
- Gluten-Free Version: Easily adapt these by using a good quality gluten-free all-purpose flour blend. You might need to slightly adjust the liquid if the dough seems too dry or wet, but you’ll still get that wonderful texture.
- White Chocolate Drizzle: After the cookies have cooled, melt some white chocolate chips and drizzle them over the tops. This adds a lovely creamy sweetness that pairs beautifully with the pumpkin spice.
- Caramel Sauce Filling: If you want an even more intense caramel experience, try using thick caramel sauce instead of soft caramels. Spoon about a teaspoon of chilled caramel sauce into a dough ball, then carefully seal it with more dough. These pumpkin cookies stuffed with caramel sauce are incredibly decadent.
- Dairy-Free Option: Swap the butter for a dairy-free butter alternative and use a plant-based milk (like almond or soy) if the recipe calls for any liquid. For the caramel center, look for dairy-free caramels or use a thick, dairy-free caramel sauce to maintain that perfect chewy pumpkin cookies caramel filling.
Caramel Stuffed Pumpkin Cookies: 1 Gooey Delight
- Total Time: 32 minutes
- Yield: 20-24 cookies 1x
- Diet: Vegetarian
Description
These Caramel Stuffed Pumpkin Cookies are soft, chewy, and bursting with cozy autumn flavors. They feature a hidden gooey caramel center and warm fall spices, making them the ultimate fall dessert.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 20–24 soft caramels
- Sea salt for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg yolk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Scoop about 1 tablespoon of dough. Flatten it slightly in your palm. Place one soft caramel in the center.
- Cover the caramel with another tablespoon of cookie dough, gently pressing the edges to seal completely.
- Place the stuffed cookie dough ball onto the prepared baking sheet.
- Chill the cookie dough balls for 20-30 minutes (optional, but helps them hold their shape).
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The caramel inside will be gooey.
- Sprinkle with sea salt if desired.
Notes
- Use room temperature ingredients for best results.
- Freezing the caramels slightly before stuffing can help them maintain their shape during baking.
- Store leftover cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 180-200
- Sugar: Approximately 15-20g
- Sodium: Approximately 50-70mg
- Fat: Approximately 10-12g
- Saturated Fat: Approximately 6-7g
- Unsaturated Fat: Approximately 4-5g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 1-2g
- Protein: Approximately 2-3g
- Cholesterol: Approximately 30-40mg