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Caramel Pumpkin Snickerdoodle Cookies

These Caramel Pumpkin Snickerdoodle Cookies are a delightful fusion of soft, pillowy dough infused with pumpkin and cinnamon, complemented by gooey caramel centers.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Fall, Pumpkin
Servings: 36 cookies

Ingredients

Ingredients

  • 1 cup Salted Butter Room temperature
  • 1 cup Granulated White Sugar
  • ½ cup Light Brown Sugar
  • ¾ cup Pumpkin Puree Not pumpkin pie filling
  • 1 large Egg
  • 2 teaspoons Vanilla Extract
  • 3 ¾ cups All-Purpose Flour
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • ½ teaspoon Ground Cinnamon
  • 36 Caramels Unwrapped, for cookies
  • 10 Additional Caramels Unwrapped, for drizzling on top

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Step 2: In a large mixing bowl, cream together the room temperature salted butter, granulated white sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
  • Step 3: Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture and mix until well combined.
  • Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Gradually add this to the wet ingredients, stirring until just combined.
  • Step 5: Chop the unwrapped caramels into smaller pieces for easy melting inside the cookies.
  • Step 6: Take a generous amount of cookie dough, flatten it slightly, place a piece of chopped caramel in the center, wrap the dough around it, and roll into a ball. Place on the prepared baking sheet.
  • Step 7: Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden.
  • Step 8: Melt the additional caramels in a microwave-safe bowl for about 30 seconds, stirring until smooth, and drizzle over the cooled cookies.
  • Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Electric Mixer
  • Cookie Scoop
  • Microwave-Safe Bowl

Notes

For perfectly soft cookies, be careful not to overbake them. Refrigerate the dough for 30 minutes if it seems too soft to handle.