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.


★★★★★ 1 vote

at least 8
55 Min
15 Min


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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)

How to Make Carmel Stuffed Pumpkin Cookies


  • 1Sift in mixing bowl all dry ingredients, mix well with whisk. Remember only 1 tablespoon of cinnamon for the batter.
  • 2Beat 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.
  • 3Mix 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.

Printable Recipe Card

About Carmel Stuffed Pumpkin Cookies

Course/Dish: Cookies

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