Tuesday, October 30, 2012

Caramel Filled Pumpkin Pie Spiced Snickerdoodles

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One of my favorite cookies are snickerdoodles.  I am the biggest cinnamon-sugar fan out there.  Second favorite non-chocolate thing?  Caramel!  So, naturally, why not combine the two?  And, to get in the holiday spirit, I thought some pumpkin pie spice might be a nice twist on the traditional cinnamon spice.  There is a secret ingredient in these too--brown sugar!  Yep, gives them a lovely chew, and a deeper flavor.  Can not go wrong with these, they are crispy on the edge, chewy on the inside, and caramelly goodness in the center.  These are pretty large cookies, and very satisfying.  I think these will be on my Thanksgiving menu for sure!!

Caramel Filled Pumpkin Pie Spiced Snickerdoodles
(Snickerdoodle recipe adapted from Better Homes and Gardens 75th Anniversary cook book)

Makes 36 large cookies

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 36 Kraft caramels, unwrapped
  1. In a medium mixing bowl beat butter with an electric mixer on medium to high for 30 seconds.
  2. Add the 1 cup granulated sugar, brown sugar, baking soda, and cream of tarter and beat until combined, scraping down sides occasionally.
  3. Beat in eggs and vanilla until combined well.
  4. Beat in the flour until well combined.
  5. Cover the dough and refrigerate for 15-60 minutes, or until easy enough to handle.  
  6. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  7. Mix the 1/2 cup granulated sugar and the pumpkin pie spice in a small bowl.  Using a 1-1/2 tablespoon cookie scoop, scoop out a level scoop full of dough and place the ball in your hand.  Gently flatten the dough and place a caramel in the center.  Wrap the dough around the caramel completely, and finish rolling it in to a round ball.  Roll in the spice and sugar mixture to coat, and place on a cookie sheet lined with parchment. Place 9 cookies on a sheet at a time, spacing them evenly.
  8. Bake for 11-12 minutes, or until the edges start to brown.
  9. Let cool on the parchment until the caramel is solidified a bit before transferring to a cooling rack.


  1. Oh girl..you got me! I am so making these!!!

  2. I love caramel anything... these look great

  3. Boy, you are a kindred spirit! I am obsessed with cinnamon sugar and caramels! These look divine and are a must-bake for me this season. Thanks for sharing at Foodie Friends Friday!

  4. I can't even put in words how much I love seeing the caramel dripping out of the cookie! Thank you for sharing this on Wednesday Extravaganza.
    Come back tomorrow to vote and maybe win a spot on my Wall of Fame!

  5. These sound amazing, caramel is the perfect addition to these cookies. Have you tried the little caramel bits they now sell next to the chocolate chips in the baking section? Already unwrapped, smaller than a regular caramel, I have trouble baking with them as I start popping them in my mouth like tic tacs. Can't wait to give these a try.

    1. Oh Joan, I wish you had not informed about those little caramel morsels.....that is just SUCHHHHHH bad news....especially when you liken it to eating tic tacs, because those are so easy to eat.... I may have to look those up at the store-conveniently, I happen to be going right now :)

  6. This looks so delicious. My husband loves snickerdoodles, and this is even better! I would love to have you come share some of your great ideas at the link party on ‘Or so she says…' There’s one going on right now (and every Saturday – Tuesday). Hope to see you there! www.oneshetwoshe.com

  7. These look AMAZING! Bummer...I don't see a link back to Weekend Potluck, =( but am thrilled to see this recipe there.

  8. Thanks for linking!


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