Description
These Caramel Pumpkin Snickerdoodle Cookies are soft, chewy, and filled with a gooey caramel center. Perfectly spiced with cinnamon and made with real pumpkin puree, they’re the ultimate cozy fall treat.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- ½ cup pumpkin puree
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 ½ teaspoons ground cinnamon (plus more for rolling)
- ¼ teaspoon salt
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 18 soft caramel candies
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in pumpkin puree, egg yolk, and vanilla extract until combined.
- Slowly add the dry ingredients to the wet, mixing until just combined. Chill dough for at least 30 minutes.
- Scoop about 2 tablespoons of dough, flatten, place a caramel in the center, and wrap dough around it to form a ball.
- Roll each ball in cinnamon sugar and place on prepared baking sheets, spaced apart.
- Bake for 10 to 12 minutes until edges are set and centers are soft.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Chill the dough to prevent excessive spreading during baking.
- Use soft caramels that melt easily for the best gooey center.
- Sprinkle extra cinnamon sugar on top after baking for sparkle and crunch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 18g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg