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Pumpkin Caramel Snickerdoodles
Author: Melissa Howell
Ingredients
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 7 Tbsp. pumpkin puree
  • 1 tsp. vanilla
  • 1 1/2 cups flour
  • 1/4 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1/4 cup granulated sugar for rolling
  • 1/2 tsp. ground cinnamon for rolling
  • 24 wrapped caramels
Instructions
  1. Melt the butter. Let cool slightly, then stir in the 1/2 cup of granulated sugar and 1/4 cup of brown sugar. Stir until no lumps remain.
  2. Add in the pumpkin and vanilla and mix well.
  3. Add 1/2 cup of the flour and the rest of the dry ingredients (except the extra cinnamon and sugar for rolling). Mix well.
  4. Add the remaining 1 cup of flour and stir just until the flour disappears.
  5. Cover and chill for at least 30 minutes or up to three days.
  6. When ready to bake, preheat the oven to 350 degrees F. and line your cookie sheets with parchment paper or silicone baking mats.
  7. In a shallow dish, mix together the 1/4 cup of granulated sugar and 1/2 tsp. ground cinnamon for rolling.
  8. Unwrap 24 caramels. (You may need more or less depending on how much dough you use for each cookie).
  9. Using a large cookie scoop, scoop the dough and release it into your hand. Place a caramel on top of the dough and press lightly. Scoop another ball of dough, and press that on top of the caramel. Seal the edges of the two balls of dough so that the caramel is completely encased.
  10. Gently and quickly roll the ball between your two hands until it is smooth and round.
  11. Roll in the cinnamon/sugar mixture and place on your cookie sheet. Only place two cookies per row, as these do spread and become quite large.
  12. Bake for 12 minutes, until the edges are barely golden. Remove from the oven and let cool slightly before transferring to a wire rack or parchment paper to cool.
  13. Best eaten fresh.