Step 1: Prepare the Dough
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Cream Butter and Sugars: In a separate bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Chill the Dough: Cover the dough and refrigerate for 30 minutes. This helps make the dough easier to handle and prevents spreading during baking.
Step 2: Prepare the Caramel Filling
Prepare Caramel: If using store-bought caramels, unwrap them and cut into small squares. If your caramels are too firm, you can microwave them with 1 tablespoon of heavy cream for about 10 seconds to soften slightly, making them easier to stuff into the cookies.
Step 3: Assemble the Cookies
Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Form the Dough Balls: Take about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand.
Add Caramel: Place a piece of caramel in the center of the dough, then fold the dough around the caramel, ensuring it’s fully enclosed. Roll into a smooth ball.
Optional Cinnamon Sugar Roll: Roll each dough ball in the cinnamon-sugar mixture for a sweet, spiced coating.
Bake: Place the cookies about 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes, or until the edges are set and the tops are slightly puffed. The centers will still be soft.
Step 4: Cool and Serve
Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve: Serve warm to enjoy the gooey caramel center, or at room temperature for a soft and chewy cookie with a surprise inside.
Tips for Perfect Caramel Stuffed Pumpkin Cookies
Caramel Tips: Use soft caramels that melt easily. You can also use caramel sauce if you prefer a more liquid center, but freeze dollops of the sauce first to make stuffing easier.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Warm in the microwave for a few seconds to soften the caramel.
Freezing Option: You can freeze the unbaked, stuffed cookie dough balls and bake them directly from the freezer. Just add a couple of extra minutes to the baking time.
Conclusion
Caramel Stuffed Pumpkin Cookies are the perfect fall dessert. The warm spices, pumpkin flavor, and gooey caramel filling make each bite unforgettable. Whether you’re baking for a crowd or enjoying a cozy evening at home, these cookies will be a hit!
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This recipe is designed to highlight seasonal flavors and encourage engagement with easy-to-follow steps and tips. Happy baking!
