Caramel Pumpkin Snickerdoodles
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Caramel Pumpkin Snickerdoodles
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A soft and puffy pumpkin snickerdoodle with an ooey gooey caramel center. These are some of the best fall cookies that I have ever made!
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Ingredients
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly-ground ground nutmeg
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 36 soft caramels, like Kraft
Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash of allspice
Instructions
- In a medium bowl, whisk together the 3 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon freshly-ground ground nutmeg. Set aside.
- In a stand mixer with a paddle attachment, beat together the 1 cup unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until fluffy about 2-3 minutes.
- Mix in ¾ cup pumpkin puree until incorporated. Mix in 1 large egg and then add 2 teaspoons vanilla extract. Slowly add the flour mixture at low speed just until combined. Cover and chill the dough for an hour.
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. In a small bowl, combine the ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger for the coating and set aside.
- To assemble the cookies, take a tablespoon of chilled batter, flatten it, and place one of the 36 soft caramels, in the center. Take another tablespoon of batter, flatten it, and press it over the caramel.
- Pinch the edges together sealing in the caramel and roll into a ball. Roll the ball in the cinnamon sugar coating and place it on the prepared baking sheet.
- Repeat until the dough is gone, spacing the balls out 2 inches apart. Slightly flatten the cookie dough balls with a heavy-bottomed glass or measuring cup.
- Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. sprinkle with Dash of allspice and Enjoy!
Notes
- *The cookie dough will be slightly sticky. If you need to lightly flour your fingers you can.
- *I have found that if you flatten the caramels just a bit they melt easier.
Nutrition Information
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Calories
191kcal
(10%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
20mg
(7%)
Sodium
58mg
(2%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
1019IU
(20%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 34Cookies
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 58mg | 2% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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