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pumpkin snickerdoodles

Pumpkin Caramel Snickerdoodles

  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 10
  • Total Time: 40 min + 1 hr chill time
  • Yield: 14 Cookies 1x


Thin and chewy snickerdoodles rolled in cinnamon sugar and stuffed with salted soft caramels.


  • 3/4 C Butter, at room temperature
  • 3/4 C Granulated Sugar
  • 1/4 C Brown Sugar
  • 2 tsp. Vanilla
  • 1 Lg Egg, at room temperature
  • 1/4 C Pumpkin Butter
  • 2 1/4 C All Purpose Flour
  • 1 tsp Cream of Tartar
  • 2 tsp Baking Soda
  • 1 TBSP Cinnamon
  • 1/2 tsp. Salt

For Cinnamon Sugar Coating

  • 1/4 C Granulated Sugar
  • 1/4 C Brown Sugar
  • 1/2 TBSP Cinnamon


  • In a the bowl of a stand mixer with the paddle attachment cream the butter and sugars together for 5 minutes. Add the egg and vanilla, mix to combine. Add the pumpkin butter, mix to combine.
  • Add the flour, baking soda, cream of tartar, cinnamon, and salt. Mix until just combined, don’t over mix. Chill the dough in the fridge for 1 hour.
  • Slice the caramels in half and mix the cinnamon sugar coating.
  • Preheat the oven to 350 and take the dough out of the oven. Use a large (2 oz) cookie scoop to portion the dough into 14 cookies. Flatten the dough slightly in your hands and press a caramel into the center. Pinch the dough around the caramel sealing it inside, then roll the dough into a ball in your hands. Roll in cinnamon sugar.
  • Place 4-6 cookies on parchment lined cookie sheets and bake for 8 minutes. Then, rap the cookie sheet on the counter a few times to flatten the cookies and then bake an additional 2 minutes.
  • Cool on the cookie sheet for 2-3 minutes, then transfer to a cooling rack to cool completely. 

Keywords: pumpkin snickerdoodles, pumpkin cookies, caramel stuffed cookies