Pumpkin cookies for fall: They may not be groundbreaking, but they sure are satisfying. This season, take these caramel-stuffed pumpkin snickerdoodles for a spin around the block. They’re sweet, spiced and filled with gooey caramel (store-bought, don’t fret!) for a treat that’s sure to please.
(For a less decadent but equally delicious cookie, you can omit the caramel and bake for a few minutes less.)
1½ cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon baking powder
10 tablespoons unsalted butter, divided
½ cup brown sugar
⅓ pumpkin puree
¼ cup plus 1 tablespoon granulated sugar, divided
1 teaspoon vanilla extract
½ teaspoon kosher salt
12 store-bought caramel candies
1½ teaspoons pumpkin pie spice
1. In a medium bowl, whisk together the flour, cream of tartar, cinnamon, baking soda and baking powder. Set aside.
2. In a small skillet over medium heat, cook 8 tablespoons of the butter until it smells nutty and the milk solids are browned, swirling frequently, about 5 minutes. Transfer to a large bowl and stir in the remaining 2 tablespoons butter.
3. To the same large bowl, add the brown sugar, pumpkin, ¼ cup granulated sugar, vanilla and salt and whisk until combined.
4. Add the dry ingredients to the wet and stir until just combined. Cover the bowl and refrigerate until the dough is slightly firmer, about 30 minutes.
5. Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a small bowl or on a plate, stir together the remaining 1 tablespoon granulated sugar and pumpkin pie spice.
6. Scoop the cookie dough into 12 balls approximately 2 tablespoons each, then stuff a caramel candy in the center of each, and roll it between your palms to round it out. Roll the dough balls in the sugar-spice mixture and place on the prepared baking sheets about 2 inches apart.
7. Bake until the cookies look slightly crackly on top, 13 to 15 minutes. Cool for about 10 minutes on the tray before transferring to a wire rack to cool completely.