These soft and chewy Caramel Stuffed Pumpkin Snickerdoodles are Autumn in cookie form! A caramel centre meets a Pumpkin cookie rolled in cinnamon sugar and baked to perfection!
Hiya everyone, I hope you’re doing well. I have some delicious cookies to share with you today: Caramel Stuffed Pumpkin Snickerdoodles. Yep, they’re every bit as delicious as they sound!
They’re so perfect for Autumn and mark the first pumpkin recipe of the season for me. I’m a bit behind and would have loved to get started sooner, but my body had other ideas. Luckily I am still making improvements pain and mobility wise. I still have to rest and elevate my legs frequently. However, in the last couple of weeks, overall, I’ve made improvements.
I can’t say recovery is linear. It definitely is not. It’s up and down and I still have days that are really painful. Last weekend was awful. I hadn’t been in that much pain for weeks. I’m still swollen and tender. There are many things I can’t do, but I know if I keep my strides short and don’t yank my legs around/apart then I can do more. I managed to drive a short distance on Saturday. It hurts to get in and out of the car, but once I’m in it’s OK.
It’s still annoying that one tiny thing can totally flip how my week is going. I can feel fine and then lean wrong and the pain flares. However, I’m so glad I seem to be through the worst of it. I’m still having some other symptoms and we don’t know if they’re new or related. I had a blood test last week, which I’m waiting for the results on. I’ve got a new medication to try and help relieve the symptoms. I pray that when the clots go, everything else settles.
My leg does seem to be settling swelling wise, but it is still noticeably bigger than my other leg. Only in the last few days have I noticed it’s slightly improved though. I managed to do a bit of housework over the weekend, but I have to take breaks and not overdo it. It has been frustratingly slow at times, I get so annoyed with not being able to do things. But, I know if I overdo it, I’m slowing my own recovery.
I’m almost up to a mile with my walking which is great progress from where I was. I’ve managed to find some loose knitted trousers that I’m able to wear as it’s getting quite chilly here! I still can’t wear leggings or jeans as anything pressing on my thigh/groin is painful. However, these knitted bottoms skim right over and are loose so they keep me warm and don’t hurt. It was getting a bit cold to be wearing Summer dresses. Even with tights! Although I have to take tights off after about 20 minutes as they hurt.
My husband has continued to be my rock. Here every day for me, helping me get dressed, get my shoes on, pick things up, carry things I can’t. It’s hard not to feel like a burden, but I have to keep telling myself this is temporary. I will get better and be able to do things myself. I go into November feeling positive and hopeful as October was vastly better than September, even though I still had setbacks.
NOW LET’S TALK ABOUT THESE CARAMEL STUFFED PUMPKIN SNICKERDOODLES!
What is more perfect for Autumn than Pumpkin Snickerdoodles? Snickerdoodles themselves are delicious in Autumn, with their soft, chewy texture and crisp cinnamon sugar outer layer. Adding in earthy pumpkin elevates your snickerdoodles and adds an extra layer of flavour.
To elevate them further, I decided to wrap some caramels with the cookie dough before rolling them in cinnamon sugar. DIVINE.
I know in the US, you can get Kraft caramels, but we don’t get them here. I used to look for wrapped up soft caramel sweets every time we went to the supermarket. I’d always find chocolate covered ones or hard caramel. Until one day I saw Werther’s Soft Caramels. I believe they’re available at Home Bargains, Poundland and in bulk from Amazon. (affiliate link).
Once I finally found soft caramels here, I knew I had to make caramel stuffed cookies. Since I love Snickerdoodles and pumpkin this time of year, it was a no brainer to combine all of these flavours together!
There are quite a few steps to making these Caramel Stuffed Pumpkin Snickerdoodles, but it’s a pretty easy process. As long as you’re prepared with your ingredients, it won’t take long. The dough will need chilling for 45 minutes. This makes it much easier to roll. It is naturally a more sticky dough, so the sugar will stick, but it will be a nightmare without chilling.
I made my Pumpkin Snickerdoodles cookie dough with dairy free butter, but you can use normal butter. It’s a simple dough to bring together; you have to cream butter and sugar, add egg, then add flour, spices etc. Cover the bowl of dough with cling film and place it in the fridge for 45 minutes.
In preparation for assembly, I line 2 baking trays with grease proof paper and place cinnamon and sugar into a small bowl for rolling. For the caramels, I unwrap all of them, but leave them on the paper they come in.
Once the dough is chilled, I used a 2tbsp cookie scoop to form balls of dough. Then I flatten them in my palm, pop a caramel in the middle, bring in each side of dough to cover the caramel, then roll into a ball again. Then it’s a case of rolling them in cinnamon sugar and placing on your prepared baking tray. Bake for 9-11 minutes, leave to cool and devour!
Spiced, soft cookies, gooey caramel and a slightly crunchy cinnamon sugar exterior. Blissful!
Enjoyed this recipe? Then you might like these too!
- Pumpkin Chocolate Chip Snickerdoodles
- Pumpkin Churro Cupcakes
- Snickerdoodle Skillet Cake
Caramel Stuffed Pumpkin Snickerdoodles
- FOR THE COOKIES:
- 1 1/2 sticks (169g) unsalted butter, at room temperature (I used vegan butter)
- 1 cup (200g) light brown sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 1/3 cup (80g) pumpkin purée
- 2 1/2 cups (350g) plain/all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 18 soft caramels, Kraft, Werther's etc.
- FOR THE CINNAMON SUGAR:
- 1/3 cup (66g) granulated sugar
- 1/2 tsp ground cinnamon
- No need to preheat the oven yet, the dough needs to chill. Make the cookie dough first: Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy. This takes around 2 minutes.
- Add in the egg and vanilla extract, scraping down the sides as necessary. Mix on medium speed until everything is smooth and incorporated, around 1 minute.
- Add in the pumpkin purée, flour, cream of tartar, bicarbonate of soda, salt, pumpkin pie spice and ground cinnamon. Mix on low until the mixture starts to come together, then turn up to high and mix until a soft dough forms. Dough will be softer and a bit stickier than a normal cookie dough. This is how it's supposed to be.
- Cover the bowl of dough with cling film and place in the fridge for 45 minutes to chill.
- Once the dough has chilled, preheat the oven to 180C/350F and line 2 baking trays with grease proof paper/a silicone mat. Unwrap your soft caramels and leave on the wrapping it comes in to one side.
- Make the cinnamon sugar: In a small bowl, mix together the granulated sugar and cinnamon until well combined and there are no lumps of cinnamon.
- To make the cookies (I like to wear gloves for this bit as it can get messy!) – Using a 2tbsp cookie scoop, scoop a ball of dough up, transfer it to your palm and flatten it a bit. You want it to be around 1/2 inch thick. Place your caramel in the centre, then bring up each site to cover the caramel. Roll between your palms to make a ball of dough then roll in cinnamon sugar. Place on baking tray and repeat. Leave a 2 inch gap between each Snickerdoodle.
- Place in the oven for 9-11 minutes until the top looks matte and feels slightly crisp to the touch. They will look soft still, this is fine, they'll set while cooling.
- Leave cookies to cool at least 10 mins before tucking in if you must! I love warm cookies from the oven! Otherwise leave to cool completely on the baking trays before storing in an airtight container for 5 days.
- You can serve these Caramel Stuffed Pumpkin Snickerdoodles at room temperature or warmed slightly in the microwave. The caramel will stay soft at room temp, but goes gooey when reheated.