Caramel Stuffed Oatmeal Pumpkin Cookies

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If autumn could be baked into a cookie, this would be it. Caramel Stuffed Oatmeal Pumpkin Cookies deliver all the warmth and coziness of the season in one bite. They combine the hearty texture of oats, the natural sweetness of pumpkin, and a surprise center of gooey caramel. Every part of this cookie plays a role in creating a rich, chewy, satisfying experience.

But make no mistake—these aren’t just fall cookies. They’re crave-worthy any time of year. Whether you’re curled up with a book or sharing dessert after dinner, these cookies hit all the right notes.

Pumpkin brings moisture and subtle earthy sweetness, making each cookie soft and tender. Oats add chew and a rustic feel that makes them satisfying without being heavy. And then there’s the magic of the caramel center—a little surprise that takes them from good to unforgettable.

The spice blend here matters. We use cinnamon, ginger, and nutmeg to round out the flavor profile. It complements the pumpkin and makes the cookies taste like something straight from a cozy bakery. The warm scent that fills your kitchen as they bake? That’s part of the charm.

These cookies also lean into texture. They’re chewy from the oats, soft from the pumpkin, and have just a hint of crispness on the edges. When you bite in and get to that melty caramel, it’s the perfect payoff.

The recipe uses basic ingredients you probably already have. And while the dough needs to chill, it’s worth it. Chilling lets the oats hydrate and the spices bloom, making for a more flavorful and cohesive cookie.

Best part? They freeze well. You can bake a full batch or make the dough balls ahead of time and stash them in the freezer. That way, you’re always just minutes away from warm, fresh-baked cookies.

And don’t worry—they’re easy to make. No special equipment or skills needed. The hardest part is waiting for them to chill before baking.

They make great gifts, too. Just wrap up a batch in a box or tin and watch people light up when they discover the caramel inside. They’re the kind of cookie that leaves an impression.

If you’re looking for something new to add to your cookie rotation, this is it. They check every box: comforting, flavorful, surprising, and simple to make.

Servings

Makes about 24 cookies

Time

• Prep time: 25 minutes
• Chill time: 1 hour
• Bake time: 12-14 minutes
• Total time: ~1 hour 45 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups old-fashioned rolled oats
• 24 soft caramel candies (such as Werther’s Soft Caramels)

Instructions

1. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in the pumpkin puree, egg, and vanilla until well combined.
3. In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the rolled oats.
6. Cover and refrigerate the dough for at least 1 hour.
7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop 2-tablespoon portions of dough. Flatten slightly, place a caramel in the center, and wrap dough around to fully enclose the caramel.
9. Place on baking sheets, spacing cookies 2 inches apart.
10. Bake for 12-14 minutes or until edges are lightly golden and centers are set.
11. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips

• Use soft caramels for the best melt and texture. Hard caramels won’t give the same gooey result.
• Don’t skip chilling the dough—it helps prevent spreading and improves flavor.
• You can freeze dough balls for later. Just bake straight from frozen and add an extra minute or two.
• Slightly underbake for an ultra-soft center.
• Sprinkle a tiny bit of sea salt on top before baking for a salty-sweet contrast.

Why You Will Love This Recipe

This is the cookie that has it all: pumpkin spice warmth, chewy oats, and that hidden caramel core. It’s cozy and crowd-pleasing, but also easy enough for weeknight baking. It’s a seasonal favorite you’ll want all year round.

Caramel Stuffed Oatmeal Pumpkin Cookies are soft, chewy, and filled with rich fall flavor. A hidden caramel center makes them extra special—perfect for snacking, sharing, or gifting.