Description
Soft and chewy pumpkin snickerdoodles rolled in a brown sugar cinnamon coating and stuffed with soft melty salted caramels.
Ingredients
Scale
- 1 C (226g) Salted Butter
- 1/4 C (75-100g) Pumpkin Butter *see notes
- 1 C (200g) Dark Brown Sugar
- 1/2 C (100g) Granulated Sugar
- 1 Lg Egg Yolk
- 2 tsp Pure Vanilla Extract
- 2 1/2 C (300g) All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 12 Soft Caramels, divided *See notes
For the Brown Sugar Coating
- 2 TBSP Dark Brown Sugar
- 2 TBSP Granulated Sugar
- 1 tsp Cinnamon
Instructions
- Brown the butter in a medium saucepan. Add the browned butter to a liquid measuring cup that’s sitting on a kitchen scale. Then, add as much pumpkin butter as you need to reach 280g. This should be between 75-100g of pumpkin butter. Let this mixture cool down and come to room temperature.
- Place the soft caramels in the fridge to firm up. Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
- In the bowl of your stand mixer with the paddle attachment, cream the cooled browned butter/pumpkin butter mixture with the sugars for 2-3 minutes or until thick and fluffy.
- Add the egg yolk and vanilla and mix until combined.
- Add the dry ingredients and mix until just combined.
- Use a large 3 TBSP cookie scoop to portion the dough onto the prepared cookie sheets – 6 cookies per tray.
- In a small bow, whisk the brown sugar, granulated sugar, and cinnamon for the brown sugar coating.
- Roll the cookies into a ball in your hands and then coat them with the brown sugar mixture.
- Remove the caramels from the fridge and slice them in half. Place half of a caramel into the center of each cookie. Tuck the dough up and around the caramel, but don’t cover it completely.
- Bake at 350 for 13-15 minutes.
- As soon as the cookies come out of the oven, place the other half of the caramel into the center of the cookie. The hot cookie will melt that caramel slowly so it stays nice and soft and doesn’t run off the sides of the cookies.
- Top with flaky salt.
Notes
- The amount of pumpkin butter you need will depend on how much volume you lose when you brown the butter. You’ll weigh the butter after you brown it, then add however much pumpkin butter you need to reach a total of 280g.
- You will use all 12 caramels, but slice them in half and add half a caramel to the cookie before baking, and the other half of the caramel after the cookies come out of the oven. This prevents the caramel from getting too sticky and chewy and helps it stay nice and soft.
