Name: Caramel Pumpkin Snickerdoodles Recipe
Prep time: 20 min
Cook time: 15 min
Yield: 34
Ingredients: 3¾ cups all-purpose flour; 1½ tsp baking powder; ½ tsp salt; ½ tsp ground cinnamon; ¼ tsp freshly-ground ground nutmeg; 1 cup unsalted butter; 1 cup granulated sugar; ½ cup light brown sugar; ¾ cup pumpkin puree; 1 large egg; 2 tsp vanilla extract; 36 soft caramels; For The Cinnamon-sugar coating; ½ cup granulated sugar; 1 tsp ground cinnamon; ½ tsp ground ginger; Dash of allspice

How To Make Caramel Pumpkin Snickerdoodles

The warm flavors of fall abound in these pumpkin snickerdoodles. This autumn recipe has a soft and gooey caramel filling.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

3¾cupsall-purpose flour
1½tspbaking powder
½tspsalt
½tspground cinnamon
¼tspfreshly-ground ground nutmeg
1cupunsalted butter
1cupgranulated sugar
½cuplight brown sugar
¾cuppumpkin puree
1largeegg
2tspvanilla extract
36soft caramels

For Cinnamon-sugar coating:

½cupgranulated sugar
1tspground cinnamon
½tspground ginger
Dash of allspice

Instructions

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
In a mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy.
Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
Preheat oven to 350 degrees F and line baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a caramel in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the caramel.
Pinch the edges together sealing in the caramel and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
Bake the cookies for 10 to 15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!