Caramel Stuffed Pumpkin Spice Snickerdoodles start with Miss Jones Baking Company Sugar Cookie Mix.

Caramel Stuffed Pumpkin Spice Snickerdoodles

Course Dessert
Servings 3 dozen
Author Ellen Folkman


  • 1 13 ounce package Miss Jones Baking Company 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


  1. In a small bowl, combine sugar and ground cinnamon, set aside.

  2. Preheat oven to 350 degrees F. Line a baking baking sheet with parchment or a silicone baking mat, set aside.

  3. 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 dough comes together. Don't over beat.

  4. 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 prepared baking sheet.

  5. Bake at 350 degrees F. for 9 - 12 minutes. Allow to cool 5 minutes on baking sheet before removing to cooling rack to cool completely.

Recipe Notes

Store covered for up to 3 days. Do not refrigerate. If caramel seeps out of cookie it will be sticky. Once it sets, it will firm up slightly.