When fall rolls in, there’s nothing more comforting than the warm spices of pumpkin and the gooey sweetness of caramel. These Caramel Stuffed Pumpkin Cookies are soft, chewy, and bursting with cozy autumn flavors — perfect for chilly days, holiday baking, or whenever you’re craving a sweet pumpkin fix with a caramel surprise inside.
Whether you’re a pumpkin spice lover or just someone who wants to wow guests with a unique dessert, this recipe will not disappoint.
🎃 Why You’ll Love These Cookies
- Soft & Chewy Texture: Thanks to the pumpkin puree, these cookies are moist with just the right chew.
- Hidden Caramel Center: Bite into a sweet surprise with melty caramel stuffed right in the middle.
- Warm Fall Spices: A fragrant blend of cinnamon, nutmeg, and cloves that screams autumn.
- Perfect for Holidays: These cookies look impressive and taste even better — ideal for Thanksgiving, Halloween, or a fall bake sale.
📝 Ingredients You’ll Need
- All-purpose flour
- Pumpkin puree (not pumpkin pie filling)
- Baking soda
- Ground cinnamon, nutmeg, and cloves
- Brown sugar
- Granulated sugar
- Unsalted butter
- Egg yolk
- Vanilla extract
- Soft caramels (like Kraft or Werther’s)
- Sea salt (optional for topping)
👩🍳 How to Make Caramel Stuffed Pumpkin Cookies
- Preheat your oven and line your baking sheets with parchment paper.
- In a bowl, whisk together dry ingredients: flour, baking soda, and spices.
- In another bowl, cream together butter and sugars until light and fluffy.
- Add the pumpkin puree, egg yolk, and vanilla. Mix well.
- Slowly add the dry ingredients to the wet mixture and stir until combined.
- Scoop a tablespoon of dough, flatten slightly, and place a caramel in the center. Cover with more dough and seal the edges.
- Place on the baking sheet and chill for 20–30 minutes (optional but helps them hold shape).
- Bake until the edges are golden and the centers are soft.
- Let cool slightly — the caramel inside will be gooey and irresistible!
Pro Tips for Success
- Use room temperature ingredients for best results.
- Freeze the caramels slightly before stuffing — it helps them hold their shape while baking.
- Add a sprinkle of flaky sea salt on top for that sweet-salty combo.
- Store in an airtight container — they stay fresh for up to 5 days.