Carmel Stuffed Pumpkin Cookies



My son sent me this recipe for me to make for him. I will have to say they are great cookies. Spicy,pumpkin and gooey in the middle. Yum! They say fall.

pinch tips: Parchment Paper Vs Wax Paper



at least 8


55 Min


15 Min


1 stick
butter, room temperature
1 plus 1/2 c
1/3 c
pumpkin, canned or cooked (not pumpkin pie filling)
1/2 tsp
vanilla extract
1 1/2 c
plain all-purpose flour
2 Tbsp
cinnamon one for the cookie batter and one to roll cookie balls in
1/8 tsp
ground cloves
1/8 tsp
ground ginger
1/2 tsp
baking soda
1/4 tsp
baking powder
1/4 tsp
1 bag(s)
kraft carmel squares (candy)

Directions Step-By-Step

Sift in mixing bowl all dry ingredients, mix well with whisk. Remember only 1 tablespoon of cinnamon for the batter.
Beat in another mixing bowl, 1 cup of sugar (the other 1/2 cup of sugar is for mixing with cinnamon to roll balls in)Butter, cream well and add pumpkin and vanilla.
Mix flour mixture with the butter mixture. Put in refrigerator for 30 minutes.

Take a good round teaspoon and surround piece of carmel with cookie dough,roll into a ball and place on a lined cookie sheet (parchament paper works well) when done place in refrigerator for a couple of hours to overnite.Take out of refrigerator and mix 1/2 cup sugar and 1 tablespoon of cinnamon in a bowl and roll balls till they are coated good.

Replace balls onto lined cookie sheet keeping them about 2inches apart,(takes 2 large cookie sheets)

Bake in a 350 oven for around 15 minutes. keep an eye on them they will start to flatten out when done.

About this Recipe

Course/Dish: Cookies