Description
Soft, spiced pumpkin cookies with a molten caramel core—these fall-inspired treats are everything cozy in one bite. With warm cinnamon sugar on the outside and a gooey caramel surprise inside, they’re perfect for sharing, gifting, or hoarding for yourself. Now doubled for more indulgence, with a sweet-salty twist.
Ingredients
Cookie Dough
1 cup (226g) unsalted butter, softened
2/3 cup (162g) pumpkin puree
1 1/2 cups (300g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large egg yolks
2 tsp vanilla extract
1 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
3 1/2 cups (434g) all-purpose flour
Filling & Coating
About 40 soft caramel candies (Werther’s, Kraft, Dove, Rolos)
1/2 cup (100g) granulated sugar
2 tbsp ground cinnamon
Optional twist: sprinkle a pinch of sea salt over each caramel before wrapping in dough
Instructions
In a large bowl, beat butter, pumpkin, sugars, egg yolks, and vanilla until creamy.
Add baking soda, salt, and spices. Mix to combine.
Stir in flour until dough forms. Chill for 30 minutes.
Scoop 1.5 tbsp dough, flatten, place a caramel in the center, and seal dough around it.
Roll in cinnamon-sugar coating.
Place on lined baking sheet and bake at 350°F (175°C) for 12–14 minutes. Let cool 5 minutes before serving—caramel will be hot.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 14 min per batch
Nutrition
- Calories: 150 / Cookie
- Fat: 6g / Cookie
- Carbohydrates: 23g / Cookie
- Protein: 1g / Cookie