Caramel Stuffed Pumpkin Snickerdoodle Cookies

Your favorite fluffy snickerdoodle cookie reinvented to be a seasonal pumpkin treat with a warm gooey caramel center.

Caramel Stuffed Pumpkin Snickerdoodle Cookies Recipe from bakedbyrachel.com

I’m trying to keep this fairly short and sweet because tonight is what I’m hoping will be a really fun night of shows. Vampire Diaries, The Originals (I’m at least giving it a try… we’ll see how it goes) and Scandal! Eek. First thoughts on VD… since when are dorm rooms that big? Try never or maybe I just went to the wrong school. Thursdays will definitely be my favorite night of the week though, next to Sundays of course. Only I just realized I’ll have to call it quits before watching it all because Fridays are early days to get up and workout.

Speaking of which, that’s going really well. We haven’t missed a day yet even though there have been a few along the way one or both of us wanted to skip for one reason or another. I’m also well into Friday Night Lights… my workout show of choice currently… and loving it! I find myself randomly smiling and then making myself stop. Clearly I’m getting too caught up in the story and there isn’t really even that much of a dramatic story or anything, but it’s fun.

Caramel Stuffed Pumpkin Snickerdoodle Cookies Recipe from bakedbyrachel.com

What you’re probably… okay definitely more interested in are these cookies. Crisp exterior, fluffy inside, pumpkin spiced and everything nice with a warm and gooey caramel center. Everything that’s right about snickerdoodles and Fall is in this cookie. You need these perfect little cookies in your life. The trick to enjoying them is eating while they’re still warm but not hot. Room temp is okay too but the caramel will harden back up, so for a gooey center be sure to microwave for a few seconds and by a few I really do mean a few or you’ll have a scalding cookie on your hands.

Caramel Stuffed Pumpkin Snickerdoodle Cookies Recipe from bakedbyrachel.com

BTW today is the last day to enter to win an Amazon gift card! Giveaway ends at midnight eastern time tonight 10/4/13.

Yield: 2 dozen

Cook Time: 15 minutes

Caramel Stuffed Pumpkin Snickerdoodle Cookies

Your favorite fluffy snickerdoodle cookie reinvented to be a seasonal pumpkin treat with a warm gooey caramel center.

Ingredients:

  • 1/2C butter, softened
  • 1C granulated sugar
  • 1/2C light brown sugar
  • 1 tsp vanilla extract
  • 1C pumpkin puree (not pumpkin pie filling)
  • 2 and 3/4C all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 tsp cream of tartar
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 3/4 tsp cinnamon
  • caramel squares

Topping ingredients:

  • 1/4C granulated sugar
  • 1 and 3/4 tsp cinnamon

Directions:

  1. In a large bowl or stand mixer, cream together butter and sugars until fluffy. Add vanilla and pumpkin, mixing until barely combined. Slowly incorporate dry ingredients with mixer running on low. Continue mixing until no streaks remain. Transfer to an airtight container and chill overnight.
  2. Preheat oven to 350°F. Prepare two large baking sheets with parchment paper or silicone baking mats. Cover a cooling rack with a large sheet of parchment paper.
  3. Combine remaining cinnamon and sugar in a small bowl, to be used for the topping.
  4. Using a small cookie scoop, take one scoop and place an unwrapped caramel square on top. Press a second small scoop over the caramel. Roll to form a ball with completely sealed edges. Roll ball in cinnamon-sugar mixture. Repeat with remaining dough.
  5. Freeze prepared cookie dough balls in between baking batches so dough does not get too soft.
  6. Space dough balls 2-inches apart on a prepared baking sheet. Bake for 15 minutes or until the edges are just golden. Cool 1-2 minutes on baking sheet. Carefully and swiftly, remove cookies from pan to parchment lined cooling rack.
  7. Allow cookies to cool slightly before enjoying. Reheat as desired or serve room temperature. Store cookies in an airtight container.

*Caramel will re-harden after cookies cool completely. For a softer caramel center, microwave for 10-15 seconds or longer.

Baked by Rachel original

More Fall flavors to try:
Jamaican spiced pumpkin pie
Apple snickerdoodle cobbler
Slow cooker cinnamon apple butter
Mini pumpkin cheesecakes with gingersnap crust
Apple cinnamon pull-apart bread
Mini apple pie cheesecakes with brown sugar whipped cream
Pumpkin apple muffins with snickerdoodle topping

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45 Responses to “Caramel Stuffed Pumpkin Snickerdoodle Cookies”

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    1
    Javi Trulove @ T3treats — October 4, 2013 at 7:08 am

    Looove the stuffed cookies.. it’s like an inusual surprise when you give the first bite, also loe the autumn flavours..so seasonal.

    • Rachel — October 4th, 2013 @ 1:56 pm

      Thanks! :)

  2. #
    2
    Kim (Feed Me, Seymour) — October 4, 2013 at 7:40 am

    I haven’t watched Vampire Diaries yet but I must! Although I’m not sure out The Originals so you’ll have to let me know if it is any good. Either way, I’ll be watching with a giant plate of these. Holy moly.

    • Rachel — October 4th, 2013 @ 1:56 pm

      Honestly so far I’m meh about the originals but I might have to try rewatching the first half and finish the second half… maybe even give next week a chance before deciding. We’ll see.

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    Carrie @ Bakeaholic Mama — October 4, 2013 at 8:07 am

    Rachel! Seriously, I have a caramel stuffed pumpkin snickerdoodle bar going on the blog Monday!

    Great minds think alike! These look awesome, there is nothing better than gooey caramel centers.

    • Rachel — October 4th, 2013 @ 1:56 pm

      Great minds ;)

  4. #
    4
    Amy @ The Nifty Foodie — October 4, 2013 at 9:18 am

    OMG…these sound fantastic!

    • Rachel — October 4th, 2013 @ 1:57 pm

      Thanks Amy!

  5. #
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    Melanie @ carmelmoments.com — October 4, 2013 at 9:20 am

    Wow. They look delicious with that drippy caramel! Perfect fall treat.

    • Rachel — October 4th, 2013 @ 1:57 pm

      Thanks Melanie!

  6. #
    6
    Kelli @ The Corner Kitchen — October 4, 2013 at 9:42 am

    Best fall cookies ever!! Love these, Rachel!

    • Rachel — October 4th, 2013 @ 1:57 pm

      Haha Thanks Kelli

  7. #
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    Erin @ The Spiffy Cookie — October 4, 2013 at 10:04 am

    Oh wow that caramel oozing out looks hard to resist!

    • Rachel — October 4th, 2013 @ 1:57 pm

      Right? :) Thanks Erin!

  8. #
    8
    steph@stephsbitebybite — October 4, 2013 at 11:49 am

    What I wouldn’t give to have some of this ooezy caramel right now!

    • Rachel — October 4th, 2013 @ 1:58 pm

      I wish I could provide some! :)

  9. #
    9
    Ali | Gimme Some Oven — October 4, 2013 at 11:49 am

    These look epic! :) Love that melted caramel!

    • Rachel — October 4th, 2013 @ 1:58 pm

      Thanks so much Ali!

  10. #
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    Amy @Very Culinary — October 4, 2013 at 1:22 pm

    My favorite Snickerdoodle taken up about 100 notches. No words….

    • Rachel — October 4th, 2013 @ 1:58 pm

      Awesome! :) Thanks Amy :)

  11. #
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    Beth @ bethcakes — October 4, 2013 at 2:08 pm

    Oh, gosh. Look at all that ooey-gooey caramel. Can’t. Deal. :)

    • Rachel — October 4th, 2013 @ 6:18 pm

      Haha thanks Beth

  12. #
    12
    Mimi @ Culinary Couture — October 4, 2013 at 2:20 pm

    Ooooh I’m definitely making these to munch on during next week’s episodes! P,S, The first episode of The Originals was basically the last episode of Vampire Diaries plus some extra stuff at the end…I like it! And Scandal. OMG. OMG. OMG. Tha’s all I have to say.

    • Rachel — October 4th, 2013 @ 6:19 pm

      Finally got to Scandal. I liked it… and don’t get me wrong, I love the show but I guess I was expecting more for some reason.

  13. #
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    Stacy | Wicked Good Kitchen — October 4, 2013 at 6:30 pm

    Well, there goes my recipe post for later this month…LOL! Had the same idea (my recipe is different though) and wanted to post them after my apple recipes. For some reason, I couldn’t get into apple recipes until we went apple picking. I’m like a month behind you with your apple month last month. Beautiful photography as always, girl!

    • Rachel — October 5th, 2013 @ 7:48 am

      Don’t let mine stop you! :)

  14. #
    14
    Julie @ Table for Two — October 4, 2013 at 7:09 pm

    Oh my gosh, this looks SO good. I would eat a dozen of these while we watched FNL together ;) GAHHHH WHY DON’T WE LIVE NEAR EACH OTHER?! haha

    • Rachel — October 5th, 2013 @ 7:48 am

      hahaha I knooow. Just convince Jason to move north ;)

  15. #
    15
    Stephanie @ Eat. Drink. Love. — October 5, 2013 at 12:07 am

    I just died a little, these are incredible!!

    • Rachel — October 5th, 2013 @ 7:47 am

      Thanks Stephanie :)

  16. #
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    Marie @ Little Kitchie — October 5, 2013 at 8:34 am

    ummm WOW! These look amazing, Rachel!

    • Rachel — October 5th, 2013 @ 8:47 am

      Thanks Marie! :)

  17. #
    17
    Dina — October 5, 2013 at 11:01 am

    they look yummy!

  18. #
    18
    Jennifer — October 6, 2013 at 6:40 pm

    Love your blog. Have you ever seen “Cooking With Mr. C.” on WordPress and Facebook. The two of you are my favorites.

    • Rachel — October 7th, 2013 @ 7:15 am

      Thank you Jennifer, that’s very sweet! :)

  19. #
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    Nutmeg Nanny — October 6, 2013 at 9:40 pm

    These look delectable! You had me at caramel stuffed ;) I am loving it

    • Rachel — October 7th, 2013 @ 7:16 am

      Haha thanks Brandy

  20. #
    20
    Jocelyn @BruCrew Life — October 7, 2013 at 12:15 pm

    Oh how I wish I had a few of these right in front of me now. Love that caramel coming out of the cookies!!!

  21. #
    21
    Marcie — October 7, 2013 at 8:22 pm

    These look so good they should be a crime! These definitely look like my new favorite snickerdoodles!

  22. #
    22
    Janice — October 14, 2013 at 9:52 pm

    I think these would work better with only half the caramel square. I just finished making these and all the caramel is oozing out the bottom when I move to cooling rack

    • Rachel — October 15th, 2013 @ 7:17 am

      Yes, there is always that possibility when making cookies with caramel. However, allowing them to rest for a short time and then removing them in a quick motion from the pan to a parchment lined cooling rack should help retain any caramel.

  23. #
    23
    Averie @ Averie Cooks — October 15, 2013 at 10:16 pm

    They look incredible, Rachel! Pinned! Caramel, pumpkin, snickerdoodles, yes please!

    • Rachel — October 16th, 2013 @ 7:18 am

      Thanks Averie! :)

  24. #
    24
    audrey — November 21, 2013 at 6:43 pm

    Just made these and just double checking…. was there supposed to be an egg in the recipe? Just wondering. Thanks!

    • Rachel — November 22nd, 2013 @ 7:28 am

      That should be correct as written.

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