Caramel Stuffed Pumpkin Cookies
Soft, spiced cookies filled with a gooey caramel center, perfect for autumn baking.
Ingredients
Wet Ingredients
- 1 cup Pumpkin Puree Be sure to use pure pumpkin puree, not spiced.
- 1 cup Brown Sugar Light brown sugar preferred for moisture.
- 1/2 cup Granulated Sugar
- 1/2 cup Unsalted Butter, softened For better control over sweetness.
- 1 Egg Binder for the cookies.
- 1 teaspoon Vanilla Extract Enhances flavor.
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon Essential for pumpkin flavor.
- 1/2 teaspoon Nutmeg Compliments cinnamon.
- 1/2 teaspoon Salt Balances sweetness.
Filling
- 1 cup Caramel Candies Ensure they are soft enough to melt.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together pumpkin puree, brown sugar, granulated sugar, butter, egg, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Take a small amount of dough, place a caramel candy in the center, and encase it with dough, forming a ball.
- Place the cookie balls on a baking sheet lined with parchment paper, leaving space between each.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Double the spices for more flavor, and experiment with caramel variations.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 80mgSugar: 10g
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