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.
Prep Time 20minutes
Cook Time 10minutes
Chilling Time 30minutes
Total Time 1hour
Author Nicole Crocker
For the cookie dough
1/4CupDark brown sugar,packed
6TablespoonsPure Pumpkin Puree
1 1/2CupsAll purpose flour
For the Cinnamon Sugar coating
For the Caramel Filling
18Soft Caramel baking candies
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.
Tips for making the best Pumpkin Snickerdoodles
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.
Tips for freezing Pumpkin Snickerdoodle Cookies or DoughTo 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 for 3-6 months***Baked cookies taste best the following day.