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To make the best caramel stuffed pumpkin cookies, you need these simple ingredients. Each one adds a special touch to the flavor and texture. - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup caramel candies, unwrapped - Sea salt for sprinkling (optional) Using fresh pumpkin puree brings a rich taste. The butter makes the cookies soft. Brown sugar gives them a deep sweetness. Granulated sugar adds a nice crunch. The egg binds everything together. Vanilla extract enhances the flavor. The flour provides structure to the cookie. Baking soda and baking powder help them rise. Cinnamon and nutmeg give that warm, fall vibe. Salt balances the sweetness. The caramel candies create a gooey center. Optional sea salt on top adds a nice touch. For the full recipe, check out the details to bake these delicious cookies! 1. Preheat the oven and prepare the baking sheet: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. 2. Cream the butter and sugars: In a large bowl, mix the softened butter, brown sugar, and granulated sugar. Blend until the mix is light and fluffy. This step adds air to your dough. 3. Mix in pumpkin, egg, and vanilla: Add the pumpkin puree, egg, and vanilla extract to the butter mix. Stir until everything is well blended. This gives your cookies a nice pumpkin flavor. - Whisk together the dry ingredients: In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk them well to combine. This ensures each bite is full of flavor. 1. Chill the dough for easier handling: Place your dough in the fridge for about 15-20 minutes. Chilling makes the dough firm and easy to work with. 2. Wrap caramel candies in cookie dough: After chilling, scoop a tablespoon of dough. Flatten it in your hand and place a caramel candy in the center. Wrap the dough around the candy, forming a ball. This creates the sweet surprise inside. 1. Bake and allow to cool: Place the dough balls on your baking sheet, leaving space between them. Bake for 10-12 minutes. The edges will be golden, while the centers may look soft. Let them cool for 5 minutes before transferring to a wire rack. This cooling step helps the cookies set perfectly. For the full recipe, be sure to check the detailed instructions and enjoy these flavorful fall treats! Chilling the dough is key for great texture. I recommend chilling it for 15-20 minutes. This helps the cookies hold their shape while baking. If you skip this step, your cookies may spread too much. Avoiding overmixing is also crucial. Mix until the ingredients just come together. If you mix too much, your cookies can become tough. Remember, a gentle touch leads to soft and chewy cookies. Keep a close eye on your baking time. Every oven is different, and cookies can bake fast. Check them at the 10-minute mark. The edges should be lightly golden, while the center may look a bit soft. For different oven types, adjust the temperature if you notice issues. If your cookies brown too fast, lower the heat by 25°F. This small change can make a big difference in your results. You can add a sprinkle of sea salt on top for a sweet-salty twist. This little touch can enhance the flavor of the cookies. It brings out the sweetness of the caramel inside. Try enhancing flavors with spices, too. A pinch of ginger or cloves can give your cookies a warm, cozy vibe. Feel free to experiment and find your favorite mix! For a full recipe, check the detailed instructions above. {{image_2}} You can make these cookies even more fun. Adding chocolate chips gives a sweet twist. Use semi-sweet or dark chocolate for a richer flavor. Imagine biting into a warm cookie with gooey chocolate and caramel inside! You can also mix in nuts for a crunchy contrast. Chopped pecans or walnuts work great. They add a nice texture and enhance the fall vibe with their earthy flavor. If you need gluten-free cookies, it’s easy to adjust. Use a gluten-free flour blend instead of all-purpose flour. Make sure it has xantham gum for better texture. For vegan options, swap the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil in place of butter for a rich taste. Think about Thanksgiving! You can add dried cranberries or chopped apples for a festive touch. These fruits add sweetness and a bit of tartness. For the holiday season, consider spices like ginger or cloves. They bring warmth and depth to the cookies. You might even want to drizzle white chocolate on top for a festive look. For the full recipe, check out the section above. Enjoy experimenting with these variations! To keep your caramel stuffed pumpkin cookies fresh, store them at room temperature. Place them in a sealed container. This will help maintain their soft texture. If you live in a humid area, you may want to refrigerate them. Just remember to let them come back to room temperature before enjoying. Freezing is a great way to save cookies for later. To freeze, place the cookies in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag. Be sure to remove as much air as possible. When you want to enjoy them, simply thaw them at room temperature for about an hour. They will taste just as good as fresh! These cookies can last up to one week at room temperature. If refrigerated, they can last for about two weeks. When frozen, they can stay good for up to three months. Just make sure they are sealed well to avoid freezer burn. How can I make my cookies softer? To make your cookies softer, you should chill the dough for 15-20 minutes. This helps keep them thick and soft. Also, avoid overbaking. Remove them from the oven when the edges are golden, but the centers still look slightly underbaked. What can I substitute for pumpkin puree? If you cannot find pumpkin puree, use applesauce or mashed bananas. Both will add moisture and sweetness. However, the flavor will change slightly. Can I use different types of sugar? Yes, you can use different sugars. For example, coconut sugar or white sugar works well. Just remember, brown sugar gives a nice caramel flavor, while granulated sugar keeps them light. How do I know when my cookies are done? Your cookies are done when the edges turn a light golden brown. The centers might look a bit soft, but they will firm up as they cool. What goes well with caramel stuffed pumpkin cookies? These cookies pair well with a cup of chai tea or hot cocoa. The warm spices in both drinks enhance the cookie's flavor. Can I turn this recipe into a cookie cake? Absolutely! To make a cookie cake, spread the dough in a greased cake pan. Bake for 20-25 minutes at 350°F. You can add frosting on top for extra sweetness. For the full recipe, visit the linked page. You now know how to make delicious caramel-stuffed pumpkin cookies. We walked through the key ingredients, detailed steps, tips, and fun variations. Remember to chill your dough for the best texture. Try different toppings or spices to make these cookies your own. Storing them properly keeps them fresh longer. With this guide, you can bake cookies that impress during any season. Enjoy your baking adventure!

- Caramel Stuffed Pumpkin Cookies

Indulge in the delightful flavors of fall with these Caramel Stuffed Pumpkin Cookies! Made with rich pumpkin puree and gooey caramel centers, these cookies are perfect for cozy gatherings or a sweet treat any time. With simple ingredients and an easy recipe, you’ll impress family and friends. Ready to get baking? Click through for step-by-step instructions and enjoy a warm batch of these irresistible cookies today!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup caramel candies, unwrapped

Sea salt for sprinkling (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.

        In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

          Allow the dough to chill in the refrigerator for about 15-20 minutes to make it easier to handle.

            Once chilled, scoop a tablespoon of dough and flatten it in your hand. Place a caramel candy in the center and wrap the dough around it, forming a ball.

              Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.

                Optional: sprinkle a little sea salt on top of each cookie for a sweet-salty contrast.

                  Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

                    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: About 18 cookies