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

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

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

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Caramel Stuffed Pumpkin Snickerdoodle Cookies

Prep Time: 12 hours
Cook Time: 15 minutes
Total Time: 12 hours 15 minutes
Yield: 24 cookies
Your favorite fluffy snickerdoodle cookie reinvented to be a seasonal pumpkin treat with a warm gooey caramel center.


  • 1/2 C unsalted butter, softened
  • 1 C granulated sugar
  • 1/2 C light brown sugar
  • 1 tsp vanilla extract
  • 1 C pumpkin puree
  • 2 3/4 C all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 3/4 tsp cinnamon
  • caramel squares

Topping ingredients:

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


  • 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.
  • 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.
  • Combine remaining cinnamon and sugar in a small bowl, to be used for the topping.
  • 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.
  • Freeze prepared cookie dough balls in between baking batches so dough does not get too soft.
  • 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.
  • 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.
An original recipe from Baked by Rachel


Calories: 149kcal, Carbohydrates: 27g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 87mg, Potassium: 76mg, Fiber: 1g, Sugar: 15g, Vitamin A: 1708IU, Vitamin C: 0.4mg, Calcium: 32mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cookie

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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