Caramel-Stuffed Pumpkin Cookies
Soft spiced pumpkin cookies with surprise caramel centers. Stuffed inside each one is a sticky Kraft caramel that melts to form the filling. They have a subtle pumpkin flavor highlighted by cinnamon inside and out.
Yield
30 servingsPrep
5 minCook
45 minReady
2 hrsIngredients
1/2 cup unsalted butter, room temperature
1 1/4 cups granulated sugar, divided
1/3 cup pumpkin puree (not pumpkin pie filling)
1/2 tsp. vanilla extract
1 1/2 cups unbleached all-purpose flour
1 Tbs. plus 1/2 tsp. ground cinnamon, divided
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
30 pieces (unwrapped) Kraft caramels
Ingredients
1/2 cup unsalted butter, room temperature
1 1/4 cups granulated sugar, divided
1/3 cup pumpkin puree (not pumpkin pie filling)
1/2 tsp. vanilla extract
1 1/2 cups unbleached all-purpose flour
1 Tbs. plus 1/2 tsp. ground cinnamon, divided
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
30 pieces (unwrapped) Kraft caramels
Directions
Line large cookies sheets with parchment paper.
In a large mixing bowl or stand mixer, beat together the butter and 1 cup of the sugar on medium speed for 2 minutes. Add the pumpkin purée and vanilla; beat on low speed for 2 more minutes.
In a small bowl, whisk together the flour, ½ teaspoon of the ground cinnamon, ground cloves, ground ginger, baking soda, baking powder and salt. Add to the sugar mixture; beat on low just until combined. Cover and refrigerate dough 30 minutes to firm up.
Scoop slightly-rounded tablespoons of the dough, flatten each piece, and insert a caramel; re-roll and place each ball on parchment-lined sheet pan (balls can be placed close together, but not touching). Refrigerate, covered with plastic wrap, at least 2 hours and up to overnight.
Preheat oven to 350℉ (180℃). Whisk together remaining ¼ cup sugar and 1 tablespoon ground cinnamon in a wide, shallow bowl; set aside.
Working in batches, roll the stuffed dough balls in the cinnamon sugar and place 2 inches apart on sheet pan; bake for 15 minutes. (Refrigerate the unbaked cookies in between batches.)
Allow the cookies to cool on baking sheets. Store in tightly-covered containers for up to one week.
NOTE: To restore gooeyness of centers of cookies, pop in the microwave for a few seconds.
