Name: Pumpkin Cookies: Worst Mistake to Avoid (Shocking)
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter; ⅓ cup (81g) pumpkin puree; ¾ cup (150g) packed brown sugar; ¼ cup (50g) granulated sugar; 1 large egg yolk; 1 teaspoon vanilla extract; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground nutmeg; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground allspice; 1 ¾ cups (217g) all-purpose flour; About 20 caramel candies (Werthers chewy or soft, Kraft, Rolos or Dove); ¼ cup (50g) granulated sugar; 1 tablespoon ground cinnamon

Jump to Recipe

Okay, y’all, it’s pumpkin spice season, and I am SO ready! But let’s be real, some pumpkin stuff is just…blah. Not these, though. These caramel-stuffed pumpkin cookies? They’re the *bomb*. I’m not even kidding. We’re talking soft, chewy pumpkin cookies with a gooey caramel center. Seriously, what’s not to love?

I know, I know, some people are “meh” about pumpkin cookies. Trust me, I get it. But I’m on a mission to convert you! Even if you think you don’t like pumpkin cookies, PLEASE give these a try. I’m telling you, that little pocket of caramel takes everything to the next level. In fact, I usually freeze half the batch immediately, otherwise, uh, they disappear REAL fast!

Why You’ll Love These Pumpkin Cookies

Soft and Chewy Pumpkin Cookies

Seriously, nobody wants a dry, crumbly cookie, right? These pumpkin cookies are perfectly soft and chewy. The texture is just amazing, I promise!

Easy to Make Pumpkin Cookies

Don’t be scared off by the caramel stuffing! This recipe is actually super simple. You’ll be whipping up a batch of these pumpkin cookies in no time!

Perfect Fall Flavor in These Pumpkin Cookies

Cinnamon, nutmeg, ginger… oh my! These cookies are packed with all those warm, cozy spices that make fall baking so special. The pumpkin flavor shines through perfectly.

Caramel Surprise in Every Pumpkin Cookie Bite

Okay, this is my favorite part! That gooey caramel center is just the BEST. It’s like a little treasure hidden inside each pumpkin cookie. You’ll want to make these pumpkin cookies again and again!

Ingredients for Caramel Stuffed Pumpkin Cookies

Alright, let’s gather our stuff! You’ll need: ½ cup (113g) unsalted butter (softened, of course!), ⅓ cup (81g) pumpkin puree (not pumpkin pie filling, okay?), ¾ cup (150g) packed brown sugar, ¼ cup (50g) granulated sugar, 1 large egg yolk, and 1 teaspoon of vanilla extract.

Then grab ½ teaspoon each of baking soda and salt, ½ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, ¼ teaspoon each of ground ginger and allspice. Last but not least, you’ll need 1 ¾ cups (217g) all-purpose flour, about 20 caramel candies (I like Werther’s chewy ones, but Kraft, Rolos, or Dove work too!), and then a mix of ¼ cup (50g) granulated sugar with 1 tablespoon ground cinnamon for rolling. Got it all? Let’s bake some pumpkin cookies!

How to Make the Best Pumpkin Cookies

Pumpkin cookies - detail 1

Preparing the Pumpkin Cookie Dough

First things first, let’s get that dough going! In a mixer bowl, cream together the softened butter, pumpkin puree, brown sugar, and granulated sugar until it’s all nice and combined. It should look kinda fluffy, you know? Then, add in that egg yolk and vanilla extract. Mix it up again until everything’s smooth.

Next, toss in the baking soda, salt, nutmeg, cinnamon, ginger, and allspice. Give it a good mix so those spices are evenly distributed – we want that amazing pumpkin cookie flavor in every bite! Finally, slowly mix in the flour until a smooth dough forms. Don’t overmix it! Just until it comes together. Now, scoop out 1 tablespoon-sized balls of dough and pop them onto a cookie sheet. We need to chill these little guys in the fridge for about 30 minutes. Trust me, it’s worth it!

Stuffing the Pumpkin Cookies with Caramel

Okay, this is where the magic happens! Grab your chilled dough balls and those yummy caramel candies. Now, sandwich a caramel candy between two balls of dough and gently roll them together into one big ball. Make sure the caramel is completely sealed inside, or it’ll leak out when baking – and we don’t want that!

In a small bowl, stir together that extra ¼ cup of granulated sugar and 1 tablespoon of cinnamon. Roll each of your caramel-stuffed pumpkin cookie dough balls in this cinnamon-sugar mixture, coating them nice and evenly. Place them back on the cookie sheet and, yep, you guessed it…chill them again! This time for at least one more hour. I know, I know, the wait is TORTURE, but it’s essential. Seriously, don’t skip this step, or your cookies will spread like crazy!

Baking Your Delicious Pumpkin Cookies

Alright, preheat your oven to 350°F (175°C) while those pumpkin cookies are chilling. Once the oven’s ready, spread the cookies onto two lined cookie sheets (parchment paper is your friend here!). Bake them for 12-15 minutes, or until they’re lightly golden brown around the edges. Don’t overbake them, or they’ll be dry!

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Let the pumpkin cookies cool completely on the cookie sheets before removing them. This is important because they’re still a little soft when they come out of the oven. Once they’re cool, you can finally dig in! Or, you know, wrap them up and hide them in the freezer like I do…for portion control, of course! Enjoy your amazing caramel-stuffed pumpkin cookies!

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Tips for Perfect Pumpkin Cookies

Want bakery-worthy pumpkin cookies? I’ve got a few tricks up my sleeve! First, don’t skip the chilling time. Seriously! Chilling the dough is KEY to preventing the cookies from spreading too thin. I know it’s hard to wait, but trust me on this one. You’ll get thicker, chewier pumpkin cookies if you chill the dough properly.

Also, make sure your oven is *actually* at 350°F (175°C). An oven thermometer is your best friend! Finally, don’t overbake them! You want them to be soft and chewy, not hard and crunchy. A little underbaked is better than overbaked in this case. These simple tips will give you perfect pumpkin cookies every single time!

Variations for Your Pumpkin Cookies

Okay, so you’ve mastered the basic caramel-stuffed pumpkin cookies? Awesome! Now let’s get a little crazy! How about adding some chocolate chips? Dark chocolate, milk chocolate, even white chocolate would be amazing. Just toss about a cup into the dough before you chill it.

Or, if you’re feeling extra fancy, try using different spices! A little cardamom or cloves would add a fun twist. You could even add a pinch of cayenne pepper for a little kick! My favorite is adding chopped pecans or walnuts for some extra crunch. Seriously, the possibilities for these pumpkin cookies are endless! Have fun experimenting!

Storing Your Freshly Baked Pumpkin Cookies

Okay, so you haven’t eaten all the pumpkin cookies in one sitting? Wow, I’m impressed! To keep them fresh, store them in an airtight container at room temperature. They’ll stay soft and chewy for about 3 days…if they last that long! For longer storage, pop them in the freezer. They’ll be good for up to a month. Just thaw them out before enjoying. Maybe even warm them up a little. YUM!

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Pumpkin Cookies FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree for my Pumpkin Cookies?

Okay, so you *could*, but I really, really don’t recommend it. Pumpkin pie filling has a bunch of extra spices and sugar already added, and it’ll totally mess with the flavor and texture of your pumpkin cookies. Stick with plain pumpkin puree (the stuff that’s just 100% pumpkin), and you’ll be golden!

Why are my Pumpkin Cookies flat?

Ah, the dreaded flat cookie! This usually happens when the dough isn’t chilled enough. Seriously, that chilling time is crucial! It helps the butter solidify, so the cookies don’t spread all over the place in the oven. If your pumpkin cookies are still flat after chilling, try chilling the dough for even longer next time. You can even chill the shaped cookies right before baking for extra insurance!

What kind of caramel candies work best in these Pumpkin Cookies?

I’m a big fan of chewy or soft caramels for these pumpkin cookies. Werther’s chewy caramels are my go-to, but Kraft caramels, Rolos (without the chocolate, obviously!), or Dove caramels also work great. Just avoid the hard caramels, since they won’t melt as nicely and stay gooey inside the cookies.

Can I make these Pumpkin Cookies ahead of time?

Absolutely! You can totally make the dough ahead of time and store it in the fridge for up to 2 days. Just wrap it tightly in plastic wrap so it doesn’t dry out. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and stuffing. You can also freeze the dough for longer storage. Just thaw it out in the fridge overnight before using. Easy peasy!

A Note about Nutritional Information for Our Pumpkin Cookies

Okay, so I’m not a nutritionist, and honestly, figuring out the exact nutrition info is a pain! Just know that it’ll vary depending on the brands you use. Enjoy these pumpkin cookies in moderation, okay?

Enjoyed this Pumpkin Cookies Recipe?

Loved these caramel-stuffed pumpkin cookies? Be sure to leave a comment below and let me know! And don’t forget to rate the recipe and share it with your friends. Happy baking!