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Oatmeal Pumpkin Cookies with Caramel Filling

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.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 20 cookies

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.