Go Back
+ servings
3 Cookies and a caramel candy on a white plate

Pumpkin Snickerdoodles with Caramel Filling

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 18 Cookies
Calories 179kcal
Author Nicole Crocker


Parchment paper
Baking Sheet
Scraping spatula
Mixing bowl


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


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.
    Unbaked pumpkin snickerdoodle dough ball in the palm of a hand.
  • Make and indent in the dough ball and press in one caramel.
    Unbaked pumpkin snickerdoodle dough ball with a caramel sunk into it.
  • Work dough to cover caramel then roll dough into a smooth ball.
    pumpkin snickerdoodle dough being spread to cover a caramel candy center.
  • Place dough ball in cinnamon sugar mixture and roll to coat all sides of the dough.
    Dough ball being rolled in cinnamon sugar mixture in a bowl.
  • Place on prepared cookie sheet and repeat with remaining dough.
    Unbaked dough balls on a baking sheet
  • 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.
    Baked Pumpkin Snickerdoodles on a cooling rack



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 Dough
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 for 3-6 months
***Baked cookies taste best the following day.


Serving: 1Cookie | Calories: 179kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 74mg | Potassium: 53mg | Fiber: 1g | Sugar: 21g | Vitamin A: 940IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg