Imagine biting into a warm, chewy oatmeal cookie, subtly spiced with cinnamon and nutmeg, only to discover a soft, molten caramel center. These Oatmeal Pumpkin Cookies with Caramel Filling are fall comfort in cookie form. They deliver the nostalgic heartiness of oatmeal cookies with the cozy flavor of pumpkin and an unexpected caramel surprise that oozes when warm and stays deliciously chewy when cool.
These aren’t your average pumpkin cookies. They have a texture that balances soft chewiness with toasty oat edges. The pumpkin adds moisture and depth, without overwhelming the flavor. What truly sets them apart, though, is the gooey caramel nestled in the center. It elevates these cookies from everyday snack to bakery-level indulgence.
They make a perfect seasonal treat, whether you’re baking for a fall party, holiday tray, or just for fun. They fill your kitchen with the warm aroma of cinnamon and brown sugar while baking, and their golden, craggy tops look rustic and inviting.
You can customize them easily too. Prefer your cookies sweeter? Use sweeter caramel candies. Want a nuttier texture? Add chopped pecans or walnuts to the dough. Like them extra spiced? Bump up the cinnamon and add a dash of ginger or cloves.
The recipe is straightforward, but the result is anything but ordinary. Just a quick chill of the dough helps them hold their shape, while the caramel centers stay soft and gooey. They’re kid-friendly, freezer-friendly, and adult-approved. You’ll want to eat more than one.
These cookies also make excellent gifts. Stack them in a box, tie with twine, and watch faces light up when people bite into that caramel middle. They’re portable, beautiful, and satisfying. One bite tells a story of fall baking at its best.
And the best part? They stay soft for days. No dry, crumbly cookies here. Thanks to the pumpkin and brown sugar, they hold onto their chewy texture and only get better with time.
The caramel centers can be made with soft caramel candies or homemade sauce, frozen into dollops. Either way, the technique is simple and the result is unforgettable.
Serve them with coffee or apple cider, or warm them up and top with a scoop of vanilla ice cream. However you enjoy them, they’re destined to become a seasonal favorite.
Servings: 20 cookies
Prep Time: 25 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 10 minutes
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 1/2 cups old-fashioned oats
- 20 soft caramel candies or spoonfuls of homemade caramel, frozen
Instructions:
- In a large bowl, beat butter and sugars together until light and creamy. Add pumpkin, egg, and vanilla; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to the wet mixture and mix until just combined. Stir in oats.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop 2-tablespoon portions of dough. Flatten slightly, place a frozen caramel in the center, and wrap dough around to seal.
- Place on baking sheet and bake 11–12 minutes, until edges are golden and centers just set.
- Let cool on the sheet for 5 minutes before transferring to wire racks.
Tips:
- Use frozen caramel centers to prevent them from leaking during baking.
- Don’t overbake; they should be soft in the center.
- Store in an airtight container at room temperature for up to 5 days.
- Add chopped pecans for a nutty twist.
Why You’ll Love This Recipe:
- Caramel-filled surprise in every bite
- Cozy pumpkin spice and hearty oats
- Easy to make and great for gifting
- Perfect fall cookie for all ages
- Soft, chewy, and comforting
These Oatmeal Pumpkin Cookies with Caramel Filling are the ultimate fall treat. Soft, chewy, warmly spiced, and hiding a gooey caramel center, they combine the best parts of seasonal baking into one unforgettable cookie. Easy to make, fun to eat, and impossible to forget.
Oatmeal Pumpkin Cookies with Caramel Filling
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 1/2 cups old-fashioned oats
- 20 soft caramel candies or spoonfuls of homemade caramel frozen
Instructions
- In a large bowl, beat butter and sugars together until light and creamy. Add pumpkin, egg, and vanilla; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to the wet mixture and mix until just combined. Stir in oats.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop 2-tablespoon portions of dough. Flatten slightly, place a frozen caramel in the center, and wrap dough around to seal.
- Place on baking sheet and bake 11–12 minutes, until edges are golden and centers just set.
- Let cool on the sheet for 5 minutes before transferring to wire racks.
Notes
- Use frozen caramel centers to prevent them from leaking during baking.
- Don’t overbake; they should be soft in the center.
- Store in an airtight container at room temperature for up to 5 days.
- Add chopped pecans for a nutty twist.
