Caramel Pumpkin Snickerdoodles Recipe - Pure Holiday Bliss
Classic Sugar Cookie Mix Recipes
As the holidays approach, there’s nothing quite like the cozy scent of freshly baked cookies filling the kitchen. And if you’re a fan of both pumpkin spice and the warmth of caramel, these Pumpkin Snickerdoodle Cookies with a soft caramel center are a treat you won’t want to miss. Imagine biting into a soft, pumpkin-flavored cookie rolled in cinnamon sugar, only to discover a gooey caramel surprise inside. Perfect for Thanksgiving, Christmas, or any festive gathering, these cookies bring a touch of luxury to your dessert table—and they’re as fun to make as they are to eat!
Whether you’re a pumpkin snickerdoodle fan or just looking for a standout holiday dessert, these cookies add an irresistible twist to the classic recipe. You’ll start with our original Pumpkin Snickerdoodle Recipe and add a rich caramel upgrade.
Ingredients
- 1 pkg My Better Batch Classic Sugar Cookie Mix
- 6 TBSP Unsalted Butter (**2 TBSP less than what is called for on the cookie mix box)
- 1 large egg
- 1/4 cup + 2 TBSP pumpkin puree
- 1 tsp pumpkin pie spice extract
- ¼ Cup Granulated Sugar
- ½ TBSP Cinnamon
1 Bag Wether’s Soft Caramels (or similar)
Directions
Preheat the Oven and Set Up Your Baking Sheets
Start by preheating your oven to 375°F (190°C) so it's ready when your cookie dough is. For easier cleanup and even baking, you may want to line your cookie sheets with parchment paper.
Prep the Pumpkin Puree for Perfect Texture
To keep your cookies soft and moist without becoming soggy, it’s important to remove some moisture from the pumpkin puree. Spread a thin layer on a plate and blot with paper towels, pressing gently to absorb excess liquid. This quick step helps create a more balanced dough texture.
Make the Cookie Dough
In a large mixing bowl, combine one package of Classic Sugar Cookie Mix, 6 tablespoons of softened unsalted butter, and 1 large egg. Using a hand mixer or stand mixer, beat on medium speed for 2-3 minutes until smooth and well-mixed.
Add ¼ cup plus 2 tablespoons of the prepared pumpkin puree and 1 teaspoon of pumpkin pie spice extract to the dough. Continue mixing until everything is fully incorporated, creating a dough that’s infused with cozy fall flavors.Mix the Cinnamon-Sugar Coating
In a small bowl, stir together ½ tablespoon of cinnamon and ¼ cup of granulated sugar until fully blended. This fragrant mixture will be used to coat the cookie dough balls for a classic snickerdoodle finish.
Shape, Add Caramel, and Coat the Cookie Dough Balls
Scoop out portions of the dough, about 2 tablespoons, and flatten each slightly in your hand. Place a Werther's soft caramel in the center, then carefully wrap the dough around the caramel, sealing it completely. Roll the dough into a smooth ball, ensuring the caramel is fully enclosed. Finally, roll each filled dough ball generously in the cinnamon-sugar mixture until evenly coated.
This creates a delightful surprise inside each cookie!
Bake at 375°F for 9-11 minutes, or until the edges are set and lightly golden. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack or plate to cool completely.
