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
- In a medium mixing bowl beat butter with an electric mixer on medium to high for 30 seconds.
- Add the 1 cup granulated sugar, brown sugar, baking soda, and cream of tarter and beat until combined, scraping down sides occasionally.
- Beat in eggs and vanilla until combined well.
- Beat in the flour until well combined.
- Cover the dough and refrigerate for 15-60 minutes, or until easy enough to handle.
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- 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.
- Bake for 11-12 minutes, or until the edges start to brown.
- Let cool on the parchment until the caramel is solidified a bit before transferring to a cooling rack.