Caramel Stuffed Pumpkin Sugar Cookies

Fall is finally here! Time for sweaters, boots, scarves, hot chocolate, and... PUMPKIN RECIPES! These are amazing... I found the recipe on Pinterest and it was fairly easy. It took a while to make but it is soo worth it... Yummy. The are super soft and the caramel is great! Although, the caramel I use got hard after the were taken out of the oven so next time I made it without the caramel and they turned out perfectly. So the caramel is optional and if you would like to omit, just don't add in the caramels when rolling the dough. Make sure to leave your comments and sign up for e-mails!!

Caramel Stuffed Pumpkin Sugar Cookies

1/2 cup butter, room temperature

1 + 1/2 cups granulated sugar, divided

1/3 cup pumpkin puree (not pumpkin pie filling)

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 tablespoons + 1/2 teaspoon ground cinnamon, divided

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 (14 ounce) bag Kraft Caramels (unwrap about 30 of them)

Cream together the butter and 1 cup of sugar until smooth and creamy. Mix in vanilla and pumpkin until blended.

In another bowl, mix together flour, cinnamon, cloves, ginger, baking powder, and baking soda. Gradually mix into pumpkin mixture. Refrigerate for 30 min.

After refrigeration  scoop up about a tablespoon of dough, place the caramel in the middle and roll the dough into balls. Place onto a flat plate or cookie sheet. They can be close but cannot touch. Refrigerate at least 2 hours or overnight.

When ready to bake, preheat the oven to 350 F. Whisk together 1/2 cup of sugar and 2 tablespoons of cinnamon in a shallow, wide bowl.

Roll each ball of dough in the cinnamon sugar and place on a cookie sheet about 2 inches apart from one another. Refrigerate leftover dough until next batch. Bake cookies for 14 minutes.

Leave on pan to cool for about 5 minutes then transfer to a cooling rack. Store in a airtight container when completely cooled.