Caramel Stuffed Pumpkin Cookies Recipe - Perfect Sweet Dessert for Fall Time & Holiday Party

When the leaves start turning and pumpkin spice sneaks back into everything, you know it’s officially cookie season. And let me tell you—these Caramel Stuffed Pumpkin Cookies are the ultimate upgrade to your fall baking lineup. Imagine soft, chewy pumpkin cookies with a gooey surprise inside: melty chocolate-caramel candy that oozes with every bite. Yep, these are the Pumpkin Caramel Desserts dreams are made of.

What makes them so irresistible? First, they’re basically Fall Time Cookies taken to the next level. From the outside, they look like simple, cozy treats. But one bite in? BAM—warm, gooey caramel heaven. Honestly, they deserve a spot at every gathering, whether it’s Thanksgiving, a Halloween bash, or just a Friday night cookie craving. They’re the kind of Fall Desserts Caramel lovers will fight over at the dessert table.

And here’s a little pro-tip: these babies freeze beautifully. I like to stash a batch away (because, FYI, otherwise I’d demolish the whole tray in one sitting). Just pull a few out whenever the mood for Halloween Baking Cookies strikes. They’ll taste just as amazing as the day you baked them.

Plus, they’re way more fun than your average pumpkin cookie. Think of them as Unique Fall Cookies that double as a sweet surprise. Perfect as a Fall Dessert For Party, a little weekend indulgence, or even a fancy-looking tray of Gourmet Pumpkin Cookies that makes you look like a pro baker. Pair them with hot cider or coffee, and you’ve got yourself the perfect cozy treat.

So, if you’re on the hunt for Fall Cookies Chocolate fans will rave about, add these to your list of Easy Fall Family Dinner Ideas—because who says dinner can’t end with caramel-stuffed pumpkin magic?

Caramel Stuffed Pumpkin Cookies Recipe - Perfect Sweet Dessert for Fall Time & Holiday Party

These Easy Caramel Stuffed Pumpkin Cookies are packed with melty chocolate caramel and all the cozy fall flavors you love. Chewy, soft, and utterly irresistible, they’re a must-bake for the season!

Prep Time: 30 minutes | Cook Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 45 minutes

Yield: 20 cookies | Serving Size: 1 cookie | Author: Aleda | Category: Cookies

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Ingredients

For the Cookie Dough:

• ½ cup (113g) unsalted butter
• ⅓ cup (81g) pumpkin puree
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice
• 1 ¾ cups (217g) all-purpose flour

For Filling & Coating:

• About 20 caramel candies (such as Werther’s, Kraft, Rolos, or Dove)
• ¼ cup (50g) granulated sugar
• 1 tablespoon ground cinnamon

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Instructions

1. In a large mixing bowl, beat together butter, pumpkin puree, brown sugar, and granulated sugar until creamy and well combined. (A hand mixer works just fine if you don’t have a stand mixer.)
2. Add the egg yolk and vanilla extract, mixing until fully incorporated. Stir in baking soda, salt, nutmeg, cinnamon, ginger, and allspice until evenly blended. Scrape down the bowl sides as needed.
3. Gradually fold in the flour until a soft, smooth dough forms.
4. Scoop dough into 1-tablespoon balls and place them on a parchment-lined baking sheet. The balls can sit close together—they’re just chilling for now. Refrigerate for 30 minutes until firm enough to handle but still soft.
5. Press a caramel candy between two dough balls, sealing the edges, and roll into a smooth, round cookie.
6. Mix ¼ cup granulated sugar with 1 tablespoon cinnamon in a small bowl. Roll each cookie in the cinnamon sugar mixture and return them to the baking sheet. Chill again for at least 1 hour.
7. Preheat oven to 350°F (175°C). Arrange cookies on two lined baking sheets and bake for 12–15 minutes, or until tops lose their shine and the bottoms are lightly browned. Cool completely before removing.
8. Store in an airtight container for up to 3 days, or freeze for up to a month to enjoy later.

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