Not too long ago, Wendy gave our Peter’s Caramel a shout out on Studio 5. If you aren’t familiar with her, she is a wonderful baker, author, and the creator of these delicious Pumpkin Caramel Snickerdoodles.
We aren’t immuned to fall’s love of pumpkin flavored everything. We absolutely love it and are willing to embrace it with these cookies stuffed with caramel. If you bust one open, you’ll get a gooey caramel center that complements the pumpkin flavor and texture of the snickerdoodle. I’m glad that Wendy mentioned Peter’s Caramel tasting different than the little squares they sell at the grocery store. Not only do you skip developing carpel tunnel from unwrapping 1000 little caramels, but Peter’s tastes freshly homemade and is soft.
Pumpkin Caramel Snickerdoodles
- 1/2 cup soft butter
- 1 cup pumpkin puree
- 2 eggs
- 1 cup brown sugar
- 1 tsp soda
- 3 1/3 cups flour
- Peter's Caramel, cut into small bite size pieces, about 1/2"square (approx. 24 pieces)
- 1/4 cup white sugar, plus 1 tsp roasted cinnamon
- Preheat your oven to 350 degrees. Mix together the white sugar, and cinnamon, set aside.
- Cream together butter, pumpkin, eggs, and brown sugar. Once combined, add the soda, and flour, 1/2 cup at a time. Mix until cookie dough comes together.
- With a medium cookie scoop, place dough in your hand, top the dough with a piece of caramel. Wrap and pinch dough to seal around the caramel and shape into a ball.
- Roll cookie ball in cinnamon sugar mixture. Place rounds on an un-greased cookie sheet about 1 1/2-2" apart. Top with even more (about 1/4 tsp. or a pinch) of the cinnamon sugar mixture for extra flavor and crunch.
- Bake at 350 degrees for 10-11 minutes. Remove from the oven and cool before eating. (Caramel center will be hot)