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Caramel Stuffed Oatmeal Pumpkin Cookies

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.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 37 minutes
Servings 24 cookies

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
 

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

Notes

  • 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.