Caramel-Filled Pumpkin Snickerdoodles

Ingredients

For the cookies:

1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated white sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
18 caramel candies, unwrapped and halved

For the rolling sugar:

1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice

Directions

1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper (or spray with non-stick spray). Mix rolling sugar ingredients in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 tablespoons) or a large spoon to scoop out dough and roll into balls. Make an indentation in the center of each ball and stuff the caramel inside, then reform the ball around the caramel.

6. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a flat bottom to dip in sugar and slightly flatten the balls.

7. Bake for 10 to 14 minutes, or until they are slightly firm to the touch (mine took the full 14). Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.