Irresistible Caramel Stuffed Pumpkin Snickerdoodles: Your Perfect Fall Cookie Recipe
Get ready to embrace the flavors of autumn with these utterly delicious Caramel Stuffed Pumpkin Snickerdoodles! These cookies are a delightful twist on a classic, combining the beloved spiced sweetness of snickerdoodles with the comforting essence of pumpkin and a surprise gooey caramel center. Imagine a soft, chewy cinnamon cookie, infused with warm pumpkin spice, and then biting into a luscious, molten caramel core. It’s truly the perfect fall cookie recipe that will leave everyone craving more.
We absolutely adore both pumpkin desserts and traditional snickerdoodles, and this innovative combination elevates them to an even more incredible level. The secret lies not only in the harmonious blend of flavors but also in the rich, buttery caramel tucked inside each cookie. These deliciously decadent treats are so impressive to serve that your guests will never guess how incredibly easy they are to prepare!
The enchanting aroma of cinnamon, nutmeg, cloves, and allspice will fill your kitchen, making your entire home smell like a cozy autumn day as these cookies bake to golden perfection. They are ideal for holiday gatherings, potlucks, or simply as a comforting treat on a crisp fall evening. Let’s dive into creating these irresistible pumpkin snickerdoodles with a delightful caramel surprise.
Essential Ingredients for Caramel Stuffed Pumpkin Snickerdoodles
Crafting the perfect batch of these caramel-stuffed delights requires a selection of fresh, quality ingredients. Each component plays a vital role in achieving that signature snickerdoodle texture and rich pumpkin spice flavor, all while housing a molten caramel core. Here’s a detailed look at what you’ll need:
Flour – All-purpose flour is the foundation of these cookies, providing structure and chewiness. For those with dietary restrictions, a good quality gluten-free all-purpose flour blend can be used as a substitute. Ensure you measure your flour correctly, preferably by weighing it or using the spoon-and-level method, to avoid dense or dry cookies.
Baking Soda – This is your primary leavening agent, responsible for the cookies’ soft rise and tender crumb. It’s crucial that your baking soda is fresh and active. An easy test: drop a pinch into vinegar; if it fizzes, it’s good to go! Old or expired baking soda will result in flat, hard cookies.
Cream of Tartar – A signature ingredient in snickerdoodles, cream of tartar is essential for that distinctive tangy flavor and the characteristic soft, chewy texture. It reacts with the baking soda to create a unique chemical leavening and prevents the sugar from crystallizing, contributing to the cookies’ perfect consistency. Do not skip this ingredient for an authentic snickerdoodle experience.
Cinnamon, Nutmeg, Ground Cloves, and Allspice – This harmonious blend of warm spices is what truly makes these cookies taste like autumn. You’ll divide these spices: some will be mixed directly into the cookie dough for deep flavor, while the remainder will be combined with sugar to create the classic snickerdoodle coating. Using freshly ground spices whenever possible will intensify their aromatic impact.
Butter – You’ll need ½ cup (one stick) of unsalted butter, softened to room temperature. The temperature of your butter is paramount for proper creaming with sugar, which creates air pockets for a light and tender cookie. For the richest flavor and best texture, always opt for real butter over margarine or butter substitutes.
Egg – Just one large egg is needed to bind all the ingredients together, adding moisture, richness, and structure to the dough. Ensure your egg is also at room temperature so it incorporates smoothly with the creamed butter and sugar, preventing the dough from curdling.
Vanilla Extract – A good quality vanilla extract enhances all the other flavors in the cookie. While a teaspoon is called for, feel free to add a splash more if you love that rich vanilla aroma. Pure vanilla extract offers a much better flavor profile than artificial versions.
Pumpkin Puree – You will only need 4 tablespoons of pure pumpkin puree (not pumpkin pie filling!) to infuse the dough with a subtle, earthy pumpkin flavor and maintain a wonderfully soft texture. You can use canned pumpkin puree for convenience, or if you’re feeling ambitious, make your own fresh pumpkin puree. Ensure it’s thick and not watery to avoid altering the dough consistency.
Sugar – White granulated sugar is used in two key ways: most of it will be creamed with the butter to sweeten the cookie dough, and a portion will be reserved to mix with the remaining spices for the delightful outer coating that gives snickerdoodles their signature sparkle and flavor.
Caramels – The star of the stuffing! The recipe calls for 20 Werther’s Pumpkin Spice Soft Caramels for an extra seasonal touch, but any type of soft, chewy caramel will work beautifully. It is absolutely essential to use *soft* caramels, as hard caramels will not melt and become gooey in the same way, leading to a disappointing hard center. Unwrap them before you start assembling!
How to Make Caramel Stuffed Pumpkin Snickerdoodles: A Step-by-Step Guide
Creating these delightful fall cookies is a straightforward and rewarding process. Follow these steps carefully to ensure perfectly spiced, caramel-filled treats every time.
First, preheat your oven to 375°F (190°C). This ensures your oven is at the correct temperature for even baking from the moment your cookies go in.
MAKE THE COOKIE DOUGH
- In a medium mixing bowl, combine your dry ingredients: the measured flour, baking soda, cream of tartar, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ⅛ teaspoon of ground cloves, and ¼ teaspoon of allspice. Whisk these together thoroughly to ensure all the spices and leavening agents are evenly distributed throughout the flour. This prevents pockets of unmixed ingredients and contributes to uniform flavor and texture. Set this dry mixture aside.
- In a large mixing bowl, add the softened butter and ¾ cup of granulated sugar. Using an electric mixer (handheld or stand mixer), beat these ingredients together on medium-high speed for 2-3 minutes. This process, known as creaming, is crucial. It incorporates air into the mixture, resulting in a light and fluffy base for your cookies, which translates to a tender crumb. The mixture should become pale and fluffy.
- To the creamed butter and sugar, add the large egg, vanilla extract, and the 4 tablespoons of canned pure pumpkin. Mix well until everything is fully incorporated. It’s a good practice to use a rubber spatula to periodically scrape down the sides and bottom of the mixing bowl. This ensures that all the butter, sugar, and liquid ingredients are thoroughly combined and there are no unmixed streaks, leading to a consistent dough.
- Gradually add the reserved dry ingredients to the wet mixture in the large mixing bowl. Mix on low speed until just combined and a soft, pliable dough is formed. Be careful not to overmix, as this can develop the gluten in the flour too much, resulting in tougher cookies. Mix only until no streaks of dry flour remain.
MAKE THE CINNAMON COATING
- In a small, separate mixing bowl, combine the remaining white granulated sugar and the rest of the cinnamon, nutmeg, ground cloves, and allspice. Stir them together until well blended. This fragrant mixture will provide that iconic snickerdoodle crust and an extra burst of spice.
ASSEMBLE THE COOKIES
- Use a cookie scoop (approximately two-tablespoon size) to portion out uniform amounts of cookie dough. Roll each portion gently between your palms to form a smooth ball. This ensures even baking and consistent cookie sizes.
- Take one unwrapped soft caramel. If it’s not already a perfect sphere, use your fingers to gently squeeze and shape it into a small ball. This makes it easier to tuck into the center of the cookie dough.
- Carefully press the caramel into the center of a cookie dough ball. Then, bring the sides of the dough up and around the caramel, completely enclosing it. Roll the dough ball between your hands again to smooth it out and ensure the caramel is fully sealed inside. This prevents the caramel from oozing out excessively during baking.
- Once the caramel is securely enclosed, roll the entire dough ball generously in the prepared sugar and spice coating until it is thoroughly covered. This gives the snickerdoodle its characteristic crisp, sweet, and spiced exterior.
- Repeat steps 6 through 9 until all of the cookie dough and caramels have been used. You should have approximately 20 caramel-stuffed cookie balls.
- Arrange the coated cookie balls on a baking sheet that has been lined with parchment paper or a silicone baking mat. Make sure they are evenly spaced to allow for proper air circulation and expansion during baking. Crucially, do not flatten the cookie dough balls; they will spread naturally in the oven.
BAKE AND SERVE
- Place the baking sheet in your preheated 375°F (190°C) oven and bake for approximately 12 minutes. The cookies are done when the bottoms are lightly golden brown and the edges are set, but the centers may still appear slightly soft. This slight underbaking ensures a wonderfully chewy texture once cooled.
- Once baked, remove the cookies from the oven. Let them rest on the hot baking sheet for 2-3 minutes. This allows them to set slightly and continue baking gently from the residual heat. After this brief rest, carefully transfer the cookies to a wire cooling rack to cool completely.
- These cookies are truly at their best when served warm, while the caramel center is still wonderfully soft and gooey. The contrast between the spiced cookie and the molten caramel is simply divine. Any leftovers can be stored in an airtight container at room temperature for up to three days. If you want to enjoy them warm again, a quick 10-15 second reheat in the microwave will bring back that gooey caramel magic!
Caramel Stuffed Pumpkin Snickerdoodles
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Ingredients
- 2 cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 2 teaspoons cinnamon divided
- 1 teaspoon nutmeg divided
- ¼ teaspoon ground cloves divided
- ½ teaspoon allspice divided
- ½ cup butter softened to room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 4 tablespoons canned pure pumpkin
- 1 ¼ cup white granulated sugar divided
- 20 Werther’s Pumpkin Spice Soft Caramels
Instructions
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Preheat the oven to 375°.
MAKE THE COOKIE DOUGH
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Add the flour, baking soda, cream of tartar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ⅛ teaspoon cloves, and ¼ teaspoon nutmeg to a mixing bowl and whisk to combine. Set aside.
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Add the butter and ¾ cup sugar to a large mixing bowl and beat with an electric mixer for 2-3 minutes.
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Add the egg, vanilla extract, and canned pumpkin to the mixing bowl and mix well. Use a rubber spatula to scrape down the sides of the bowl periodically to ensure the butter and sugar are fully incorporated.
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Add the dry ingredients to the mixing bowl and mix well until a soft dough is formed.
MAKE THE CINNAMON COATING
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Add the remaining sugar and spices to a small mixing bowl and stir to combine.
ASSEMBLE THE COOKIES
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Use a cookie scoop to scoop out a two-tablespoon-size portion of dough and roll it into a ball.
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Unwrap a caramel, use your fingers to squeeze it into more of a ball shape, and press it into the center of the cookie dough ball.
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Press the sides of the dough around the caramel to fully cover it and roll the dough ball between your hands to smooth it out.
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Coat the dough ball in the sugar and spice mixture.
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Repeat steps 7-10 until all the dough is used up.
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Place the cookies, evenly spaced, on a baking sheet lined with parchment paper or a silicone baking mat. Do not flatten the cookies.
BAKE AND SERVE
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Bake in the oven for approximately 12 minutes or until the bottoms are slightly golden brown.
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Remove the cookies from the oven and transfer them to a wire cooling rack.
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These cookies are best served warm while the caramel is still warm and gooey. Store any leftovers in an airtight container for up to three days.
Nutrition
Expert Tips for Amazing Caramel Stuffed Pumpkin Snickerdoodle Cookies
Achieving bakery-quality pumpkin snickerdoodles with gooey caramel centers is simpler than you think with these helpful tips:
- Mind Your Flour Consistency: It’s crucial to have the right amount of flour. If your dough feels overly sticky and difficult to handle after mixing, add a tablespoon of flour at a time until it’s more manageable. The dough should be soft but firm enough to roll into balls without sticking excessively to your hands. Humidity can sometimes affect flour absorption, so trust your judgment here.
- Butter Temperature is Key: Never use melted butter for this recipe! The butter must be softened to room temperature. This allows it to cream properly with the sugar, creating tiny air pockets essential for the cookies’ light and chewy texture. Melted butter will lead to greasy, flat cookies.
- Creaming for Perfection: Don’t rush the creaming process of the butter and sugar. Beating them together for the full 2-3 minutes as instructed will significantly improve the consistency and texture of your finished cookies. This aeration step is vital for a light, fluffy interior.
- Always Preheat Your Oven: A properly preheated oven is non-negotiable for consistent baking. Placing cookies into a cold or partially heated oven can cause them to spread too much, bake unevenly, or affect their rise. This simple step ensures your cookies turn out right every single time.
- Invest in a Cookie Scoop: For perfectly shaped, uniformly sized cookies, a cookie scoop is your best friend. It ensures each cookie bakes at the same rate and looks professionally made. Consistent size also means consistent baking time.
- Prepare Your Baking Surface: Line your baking sheets with parchment paper or a silicone baking mat. This prevents sticking, makes cleanup a breeze, and allows the cookies to slide effortlessly off the pan once baked, maintaining their perfect shape.
- Avoid Overbaking: This is one of the most common cookie mistakes! When you remove your snickerdoodles from the oven, they should still look slightly underbaked in the center and be just lightly golden on the edges. They will continue to set and firm up on the hot baking sheet for a few minutes after removal. Overbaking will result in dry, crumbly cookies rather than the desired soft and chewy texture.
- Cooling Rack Importance: Once cookies have rested on the baking sheet for a few minutes, transfer them to a wire cooling rack. This allows air to circulate around them, preventing the bottoms from becoming soggy and ensuring they cool evenly.
- Quality Ingredients Matter: Especially with spices and vanilla, using high-quality ingredients can make a noticeable difference in the final flavor of your cookies.
HOW DO YOU SOFTEN BUTTER QUICKLY?
Softening butter doesn’t have to be a waiting game. While leaving it at room temperature for an hour or two is ideal, sometimes you need a quicker method. My go-to is the defrost function on the microwave. If you need a full ½ cup (one stick) of butter, you can leave it in its paper wrapper. Otherwise, place the desired amount of butter in a glass or porcelain bowl. Set your microwave to its lowest defrost setting and run it for about 20 seconds. After 20 seconds, gently press the butter with a rubber spatula or your finger. If it’s still too firm and doesn’t indent easily, return it for another 5-10 seconds. Watch it very closely, as butter can go from perfectly soft to melted in a matter of seconds. Alternatively, you can cut the butter into smaller pieces and let it sit on the counter for 15-20 minutes, or place it near a warm (but not hot) spot in your kitchen.
Can I make these cookies without cream of tartar?
Cream of tartar is indeed a very important ingredient in this snickerdoodle recipe. It’s not just for flavor; it helps activate the baking soda, creating the perfect chewy texture and preventing the cookies from spreading too much. It also gives snickerdoodles their signature tangy taste. If you absolutely don’t have cream of tartar, you can substitute it. The best alternative is to replace both the baking soda and cream of tartar with 1 teaspoon of baking powder (for every ¼ teaspoon baking soda + ¼ teaspoon cream of tartar). However, be aware that the texture might be slightly different – less chewy and without that classic snickerdoodle tang. The cookies will still be delicious, but they won’t have the exact same authentic snickerdoodle characteristics.
How can I tell when the cookies are done baking?
Knowing exactly when cookies are done is a skill that comes with practice, but here are some clear indicators for these Caramel Stuffed Pumpkin Snickerdoodles. The cookies should be lightly golden brown on the bottom and around the edges. The centers might still look a bit soft and puffy, but they should be set enough that they don’t look wet or raw. If they are perfectly firm and golden all over, they are likely overbaked and might be dry. Remember, cookies continue to cook for a few minutes from residual heat once they’re out of the oven, especially if left on the hot baking sheet. For the best chewy result, err on the side of slightly underbaked rather than overbaked. Allow them to cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to cool completely.
Can I freeze Caramel Stuffed Pumpkin Snickerdoodles?
Absolutely! These cookies freeze wonderfully, making them perfect for make-ahead baking or for enjoying a fresh-baked treat anytime. You can freeze the baked cookies or the raw dough balls.
- To freeze baked cookies: Allow them to cool completely. Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored for up to 2-3 months. Thaw at room temperature, or warm briefly in the microwave for a gooey caramel center.
- To freeze raw dough balls: Follow all instructions up to assembling and coating the dough balls. Place the coated dough balls on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze until solid. Then, transfer the frozen dough balls to an airtight freezer-safe bag or container. They can be stored for up to 1-2 months. When ready to bake, place frozen dough balls directly on a prepared baking sheet and bake as directed, adding 2-4 minutes to the baking time.
Other Fall Cookie Recipes That We Love!
If you’re as much of a fall baking enthusiast as we are, you’ll love exploring these other seasonal cookie recipes that are perfect for autumn:
- Pumpkin Gingersnap Cookies
- Pumpkin Pudding Cookies
- Caramel Apple Snickerdoodles
- Maple Donut Cookies
- Glazed Pumpkin Oatmeal Cookies
- Soft Gingerbread Cookies
- Spiced Pumpkin Chocolate Chip Cookies
- Halloween Cobweb Cookies
- Caramel Apple Cake Mix Cookies
- Halloween Funfetti Cookies
- Snickerdoodle Apple Pie Cookie Cups
- Orange Pumpkin Cookies
- Chunky Apple Cinnamon Cookies
