If you’re looking for Pumpkin Snickerdoodles that are soft and chewy…not cakey then look no further! These Pumpkin Snickerdoodles with Caramel Filling combine real pumpkin, pumpkin spices and that classic Snickerdoodle cinnamon sugar coating to make the perfect cookie to celebrate all things Fall.
If that’s not enough to tempt your taste buds maybe the gooey caramel surprise inside will. One bite and you’ll be in love!
If you’re looking for the perfect cookie that’s full of Fall flavor…you’ve found it. These Pumpkin Snickerdoodles have already become one of our Family Favorites.
How do you make Pumpkin Cookies that aren’t cakey?
I love Pumpkin Cakes and Pumpkin Pies but up until now I was not a big fan of Pumpkin Cookies. You see…as much as I love Pumpkin Cake, I don’t want my cookie to taste like a cake.
The problem is that when you add pumpkin to a cookie recipe it adds extra moisture and the end result is a cookie that’s really just a little mini cake.
So what’s the secret to making a perfectly soft and chewy Pumpkin Cookie? …. Hold the eggs!
The pumpkin in theses Pumpkin Snickerdoodles hold the ingredients together perfectly and the end result is a delicious soft and chewy Pumpkin “Cookie”!
What’s the difference between Pumpkin Pie Mix and Pure Canned Pumpkin Puree?
This recipe calls for Pure Canned Pumpkin Puree….not Pumpkin Pie Mix. The difference is that Pure Pumpkin Puree is 100 percent pureed pumpkin and nothing else. Pumpkin Pie Mix has other ingredients added like, spices and sweeteners.
If you’re unsure….just look at the ingredients on the label.
Tips for making the best Pumpkin Snickerdoodle Cookies
- Use melted butter.
- Use Pumpkin Puree not Pumpkin Pie Mix.
- Chill your dough for at least 30 minutes. This will help prevent your cookies from spreading too much.
- Spoon measure your flour. Filling your measuring cup with spoonfuls of flour instead of scooping the flour with the measuring cup helps insure you get the most accurate measurement.
- Bake on a Silpat mat or parchment lined cooking sheet.
How do you add the caramel to the center of these Pumpkin Snickerdoodle Cookies?
Once your dough is nicely chilled it’s time to roll your dough into balls. Scoop about 1 1/2 tablespoons of chilled dough and roll it into a ball.
Next push your thumb into the ball to create a gully and place an unwrapped caramel candy in it.
Spread the dough around the caramel until it’s covered then roll it into a ball.
Once you have your caramel candy covered and your dough rolled back into a smooth ball it’s time to add that delicious cinnamon sugar coating.
To do this just roll the dough ball in a bowl filled with cinnamon sugar mixture.
Once your dough ball is nicely coated place it on your parchment lined cookie sheet. Make sure to leave about 1 inch between each cookie.
Can you freeze Pumpkin Snickerdoodles with Caramel Filling?
Yes! These Pumpkin Snickerdoodles can be frozen unbaked or after they have been baked.
To freeze the unbaked dough, roll them into balls with the caramel candies in the center then place on a cookie sheet and freeze for about 30 minutes to and hour. Then remove them and place in an air tight container or plastic freezer bag. *It’s best to add the cinnamon sugar coating right before baking.
To freeze baked cookies, Place cookies in and airtight container lined with parchment. Separate each layer of cookies with another piece of parchment.
Freeze cookies for 3-6 months.
Try more of our Favorite Fall Cookie Recipes below:
- Dairy Free Snickerdoodle Cookie Recipe
- Cranberry Orange Shortbread Cookies
- Apple Pie Thumbprint Cookie Recipe
- Cranberry Oatmeal Cookies with Walnuts & White Chocolate Chips
Pumpkin Snickerdoodles with Caramel Filling
Equipment
Ingredients
For the cookie dough
- 1/2 Cup Unsalted butter ,melted
- 1/4 Cup Dark brown sugar ,packed
- 1/2 Cup Granulated sugar
- 1 teaspoon Vanilla Extract
- 6 Tablespoons Pure Pumpkin Puree
- 1 1/2 Cups All purpose flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin spice
For the Cinnamon Sugar coating
- 1/2 Cup Granulated sugar
- 1 teaspoon Cinnamon
For the Caramel Filling
- 18 Soft Caramel baking candies
Instructions
For the cookie Dough
- In a medium bowl whisk together the melted butter, dark brown sugar and granulated sugar until smooth.
- Add pumpkin puree and vanilla and mix to incorporate. Then set aside.
- In a large mixing bowl whisk together flour, salt, baking soda, baking powder, cinnamon and pumpkin spice
- Pour wet ingredients into the dry and using a rubber spatula mix together until everything is incorporated and a dough is formed
- Cover with plastic wrap and place in the fridge to chill for at least 30 minutes….Note you can also chill overnight if desired.
For the cinnamon sugar coating
- In a medium bowl whisk cinnamon and sugar together then set aside.
Prepare to put cookies together
- Preheat oven to 350 Degrees F. Line a large cookie sheet with parchment paper or a silpat mat. Set aside.
- Unwrap 18 caramel candies. Set aside.
- Remove chilled dough from the fridge and scoop about 1 1/2 tablespoons of dough out and roll into a ball.
- Make and indent in the dough ball and press in one caramel.
- Work dough to cover caramel then roll dough into a smooth ball.
- Place dough ball in cinnamon sugar mixture and roll to coat all sides of the dough.
- Place on prepared cookie sheet and repeat with remaining dough.
- Place on center rack of preheated oven and bake for 10 minutes. Note you should not need to bake any longer than this. Doing so may result in over baked dry cookie.
- Remove from oven and let cool for 2-3 minutes then remove to cooling rack and cool completely.
Video
Notes
- Use melted butter.
- Use Pumpkin Puree not Pumpkin Pie Mix.
- Chill your dough for at least 30 minutes. This will help prevent your cookies from spreading too much.
- Spoon measure your flour. Filling your measuring cup with spoonfuls of flour instead of scooping the flour with the measuring cup helps insure you get the most accurate measurement.
- Bake on a Silpat mat or parchment lined cooking sheet.
Nutrition
Recipe for Cookie dough adapted from Sally’s Baking Addiction
I made these last weekend! They were amazing! Thanks for sharing, I will be making dozens of these next month for our cookie exchange!
So glad you liked them Lindsay! They’ll be perfect for a cookie exchange!