Deliciously Soft Caramel Pumpkin Cake Cookies

Caramel pumpkin cake cookies are the perfect treat for the holidays. These chewy, spiced cookies are filled with luscious caramel, making them irresistible. They’re easy to whip up and perfect for holiday gatherings, or simply to enjoy at home. You won’t want to miss this delightful recipe!

The Ultimate Caramel Pumpkin Cake Cookies Recipe

Why You’ll Love These Pumpkin Caramel Cookies

These cookies are a warm hug on a chilly day. The combination of pumpkin spice and sweet caramel creates a heavenly flavor profile. With a soft, chewy texture and a hint of cinnamon sugar, they’re truly comforting. They’re great for sharing, but you might find it hard to give them away!

Gathering Your Caramel Pumpkin Cookie Ingredients

Essential Dry Ingredients

• 2 cups All-purpose flour
• 2 tsp Ground cinnamon
• 1 tsp Pumpkin pie spice
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt

Key Wet Ingredients

• 1 cup Unsalted butter, room temperature
• 1 cup Brown sugar, packed (light or dark)
• 1/4 cup White granulated sugar
• 3/4 cup Pumpkin puree
• 1 tsp Pure vanilla extract
• 1 Large egg yolk, room temperature

For the Caramel Filling and Topping

• 12 Soft caramels (for stuffing)
• Additional soft caramels (for topping)

For the Cinnamon Sugar Coating

• 1/2 cup White granulated sugar
• 2 tsp Ground cinnamon

Step-by-Step Guide to Making Caramel Pumpkin Cake Cookies

Preparing Your Caramels and Dough Base

Start by placing 12 soft caramels in the freezer until they are completely cold. This prevents them from melting during baking. Next, sift together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl.

Mixing the Cookie Dough

In a large bowl, cream the butter, brown sugar, and white sugar on high speed for about two minutes. The mixture should be lighter in color and fluffy. Then, add the pumpkin puree, vanilla extract, and egg yolk, mixing until everything is combined.

Forming and Coating the Cookies

Mix the dry ingredients into the wet mixture on low speed until just combined. Prepare your baking station by mixing the coating sugar and cinnamon in a small bowl. Preheat your oven to 350°F and line two baking sheets with parchment paper.

Scoop the dough using a 2 oz (2 TBSP) scoop. Create a hole in the center with your thumb, insert a frozen caramel, and cover it with dough. Roll the dough ball in the cinnamon sugar mixture, then place six cookies per baking sheet, flattening each slightly.

Baking Your Pumpkin Caramel Cookies

Bake the cookies for 13-15 minutes until their edges are lightly golden brown. They should look slightly underdone for that soft, chewy texture. If any caramel leaks, use a spoon to reshape the cookie.

Finishing Touches and Cooling

Immediately after baking, place a caramel piece on top of each cookie. Let them cool on the baking sheet for about 15 minutes before transferring them to a wire rack to finish cooling.

Tips for Perfect Pumpkin Caramel Cookies

Ingredient Preparation Secrets

Ensure your butter and egg yolk are at room temperature for easy mixing. Also, use pumpkin puree, not pie filling, for the best flavor.

Choosing the Right Caramels

It’s crucial to use soft caramels, like Werther’s. Avoid hard caramels or sauce since they won’t melt correctly.

Achieving the Perfect Cookie Texture

For chewy cookies, don’t overbake them. They should look a little underdone initially, as they will continue to firm up while cooling.

Troubleshooting Common Cookie Issues

If your cookies spread too much, make sure your butter is not too warm. Chilling the dough balls for 10-15 minutes can also help.

Variations and Substitutions

Feel free to swap the caramel for chocolate for a delicious twist. Additionally, you can make dairy-free substitutions if needed.

Storing Your Caramel Pumpkin Cookies

Storing Baked Cookies

Store your baked cookies in an airtight container at room temperature for up to five days. They make an excellent treat for unexpected guests!

Freezing Cookies and Dough

You can freeze unbaked dough balls without the caramel in an airtight container for up to 30 days. Just thaw them before stuffing with frozen caramels and baking.

FAQs

Related Recipes to try

• Pumpkin Zucchini Bread Recipe Delicious And
• Southern Peach Bread
• Peach Dump Cake Is The Low Effort
• Peach Cobbler With Frozen Peaches And Cake Mix
• Peach Cobbler With Canned Peaches
• Fresh Peach Cobbler

Conclusion

These caramel pumpkin cake cookies are truly a special treat for the holiday season. They combine the warmth of pumpkin and spices with the sweetness of caramel, making them a crowd-pleaser. For more delicious inspiration, check out these recipes on Pinterest.

Deliciously Soft Caramel Pumpkin Cake Cookies

Indulge in these incredibly soft pumpkin cake cookies, featuring a surprise gooey caramel center and a warm cinnamon-sugar coating. They’re the perfect blend of fall flavors and chewy texture.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Equipment

• Large cookie scoop (2 oz)
• parchment paper
• baking sheets
• wire rack
• medium bowl
• small bowl

Ingredients

  

• 2 cups All-purpose flour
• 2 tsp Ground cinnamon for dry mix
• 1 tsp Pumpkin pie spice
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt

Wet Ingredients

• 1 cup Unsalted butter room temperature
• 1 cup Brown sugar packed (light or dark)
• 1/4 cup White granulated sugar for dough
• 3/4 cup Pumpkin puree
• 1 tsp Pure vanilla extract
• 1 Large egg yolk room temperature

For Stuffing and Coating

• 12 Soft caramels for stuffing, frozen
• Additional soft caramels for topping
• 1/2 cup White granulated sugar for coating
• 2 tsp Ground cinnamon for coating

Instructions

 

• Freeze 12 soft caramels until completely cold. Blot pumpkin puree on paper towels to remove excess moisture.
• Sift together flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl.
• Beat room temperature butter, brown sugar, and white granulated sugar on high speed for 2 minutes until lighter in color.
• Add pumpkin puree, vanilla extract, and egg yolk to the butter mixture. Mix on medium speed until combined.
• Add the sifted dry ingredients to the wet mixture. Mix on low speed until just combined, scraping down the bowl.
• Mix coating sugar and cinnamon in a small bowl. Preheat oven to 350°F and line two baking sheets with parchment paper.
• Scoop 2 oz (2 TBSP) of dough, press a thumb into the center to create a hole, insert a frozen caramel, and cover with dough. Roll the dough ball in the cinnamon sugar mixture. Flatten slightly and place 6 cookies per baking sheet.
• Bake for 13-15 minutes until the edges are lightly golden brown. Immediately place a caramel piece on top of each cookie, reshaping if caramel leaks.
• Let cookies cool on the hot pan for 15 minutes before transferring to a wire rack.

Notes

• Ensure butter and egg yolk are at room temperature. Use pumpkin puree, not pie filling. Soft caramels are recommended; freeze them to prevent leaking. Dark brown sugar adds richer flavor. Spoon and level flour for accurate measurement.
• Parchment paper helps control spreading. If cookies spread too much, ensure butter isn’t too warm or chill dough balls for 10-15 minutes. For high altitude, add 2 Tablespoons of flour. Cookies should be slightly underdone initially for a chewy texture.
• Cinnamon sugar coating and top caramel are optional. For variations, substitute chocolate for caramel. Dairy-free substitutions are possible; gluten-free status is untested. Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 30 days.

Notes

Ingredient Prep: Butter and egg yolk should be at room temperature (2 hours before baking). Use pumpkin puree, not pie filling. Caramel Selection: Use soft caramels (e.g., Werther’s). Do not use hard caramels or caramel sauce. Ensure caramels are frozen to prevent leaking. Sugar: Dark brown sugar is preferred for a richer flavor. Flour: Spoon and level flour to prevent compaction, which can inhibit spreading. Spreading Control: Use parchment paper. If cookies spread too much, ensure butter is not too warm or chill dough balls for 10-15 minutes. Altitude: Add 2 Tablespoons of flour for high altitude baking. Texture: Cookies should be slightly underdone initially to remain chewy after cooling. Coating: Cinnamon sugar coating is optional. Topping: Top caramel is optional. Variations: Substitute chocolate for the caramel inside. Dietary: Dairy-free substitutions are possible. Gluten-free status is untested.

Keyword cake cookies, caramel cookies, fall baking, pumpkin cookies