Caramel Stuffed Pumpkin Spice Snickerdoodles are a fall twist on the classic Christmas cookies. Rolled in pumpkin spice it’s a cookie you’ll make all season long.
If you’ve been around my blog for any amount of time you know that I will sometimes start a recipe with a mix. I was sent the organic sugar cookie mix and, after a few discussions with my kids about what to make, we settled on caramel stuffed pumpkin spice snickerdoodles. For many reasons actually, they love pumpkin, they love snickerdoodles and I had all the ingredients. My oldest son was instrumental in helping me. He not only helped make these cookies, but he was also my hand model.
Caramel is a different story. Only one child likes caramel so I did make a few, like 4, without. A hit either way but the addition of caramel elevates the flavor. The trick to making them caramel stuffed is to completely encase the caramel half in the cookie dough. If any is peeking out, it will seep out. Trust me on this one. If you are having a difficult time, use a bit larger cookie scoop. Don’t go buying pumpkin pie spice until you check to see if you have all of the ingredients to make it. I used my homemade pumpkin pie spice mixture.
Snickerdoodles are a favorite cookie in my family. My oldest son LOVES them and he fell in love with this pumpkin spice version too. Aunt Deborah’s Snickerdoodles are made from scratch. If you’re pressed for time, Cake Mix Snickerdoodles are a quick, and delicious, option.
We tried these cookies at different stages because I wanted to make sure the caramel stayed soft. It was hard to keep the family from eating them but I managed to for 3 days. It was still soft inside and I was a happy camper.
Caramel Stuffed Pumpkin Spice Snickerdoodles
- 1 13 ounce package sugar cookie mix
- 3/4 teaspoon pumpkin pie spice
- 6 tablespoons butter softened
- 1 large egg
- 18 caramels unwrapped and cut in half
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- In a small bowl, combine sugar and ground cinnamon and set aside. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat, and set aside.
- In a mixing bowl, beat together butter and egg using a mixer on medium-low speed. Add the Miss Jones Baking Company sugar cookie mix and pumpkin pie spice to the bowling beat on medium speed until the dough comes together. Don't overbeat.
- Using a teaspoon cookie scoop, scoop one ball of cookie dough and press half a caramel into the dough, completely encasing the caramel with dough. Roll in cinnamon sugar mixture and place 2" apart on the prepared baking sheet.
- Bake at 350 degrees F. for 9 – 12 minutes. Allow to cool 5 minutes on the baking sheet before removing to a cooling rack to cool completely.
- Store covered for up to 3 days. Do not refrigerate. If caramel seeps out of the cookie it will be sticky. Once it sets, it will firm up slightly.