Description
Seasonal magic comes alive with caramel stuffed pumpkin cookies, a delightful autumn treat that blends warm spices and gooey caramel centers. Comfort and sweetness merge in each bite, inviting cookie enthusiasts to savor the rich, spiced flavors of fall.
Ingredients
Scale
Main Dry Ingredients:
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 teaspoon pumpkin pie spice
Wet Ingredients and Sugars:
- 0.75 cup unsalted butter, melted and slightly cooled
- 0.75 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 cup pumpkin puree (not pumpkin pie filling)
Filling and Coating:
- 20 soft caramel candies (such as Kraft or Werthers)
- 0.25 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Craft the perfect cookie foundation by combining flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium mixing vessel. Whisk these dry components until thoroughly integrated.
- In a separate large bowl, transform melted butter with brown and granulated sugars, creating a smooth, glossy base. Incorporate vanilla extract and pumpkin puree, stirring until the mixture achieves a uniform consistency.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to prevent overmixing. The resulting dough should be soft and pliable, with a rich autumn-inspired hue.
- Preheat the oven to 350F (175C) and prepare a baking sheet with parchment paper. Create uniform dough portions by scooping approximately 1½ tablespoons for each cookie.
- Flatten each dough portion into a delicate disk, creating a small indentation in the center. Nestle a caramel candy into this pocket, carefully enveloping the sweet center by folding and sealing the dough completely.
- Roll each stuffed dough ball in a tantalizing cinnamon sugar mixture, ensuring a complete and even coating that will caramelize during baking.
- Arrange the cookie spheres on the prepared baking sheet, spacing them generously to allow for gentle spreading. Bake for 10-12 minutes, watching for slightly set edges and a soft, inviting appearance.
- Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes, enabling them to firm up slightly. Transfer to a wire cooling rack, letting the caramel centers settle and the cookies reach their perfect texture.
Notes
- Seal caramel completely inside the dough to prevent leakage during baking, ensuring a gooey surprise in every bite.
- Use room temperature ingredients like butter and pumpkin puree to create a smoother, more consistent cookie dough that blends effortlessly.
- Experiment with gluten-free flour blends for a celiac-friendly version, maintaining the same soft texture and rich autumn flavors.
- Store cookies in an airtight container with a slice of bread to keep them soft and prevent them from drying out, extending their delicious shelf life.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 130
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg