Pumpkin Caramel Kiss Snickerdoodles combine all the most delicious flavors of fall into one great cookie!
When I got married 4 years ago, I loved learning and researching all about the different wedding traditions that exist in different parts of the country. Many things that I thought were the norm, I found out were really just popular here in PA! One of our best wedding traditions is the Wedding Cookie Table. When someone is getting married, all the family members and friends pitch in and make cookies to serve at the wedding. And surprisingly, this isn’t part of dessert. You will see people lined up at the cookie table the second the reception hall doors open!
When my friend Brady began planning for her wedding, I jumped on the chance to make cookies! Besides Christmas, I don’t often get the chance to make dozens upon dozens of cookies. When Brady requested something seasonal for her October wedding, I knew pumpkin would be a great choice.
I had planned to make pumpkin cookies with caramel kisses and cheesecake stuffed snickerdoodles. Well, the best made plans don’t always happen and disaster after disaster struck when I began my baking. Somehow I combined the two recipes and my regular pumpkin kiss cookies became snickerdoodles. (I will also be sharing what became of the cream cheese recipe later!)
I fretted about these as they were baking because while I can often make up my own cooking recipes, baking recipes require much more of a science and I was sure that these would not be good. After they came out of the oven, I learned I was definitely wrong. I was so worried that the snickerdoodle would be too dense to hold the kiss, but they were soft and chewy and were the perfect base for the caramel kiss. Speaking of the caramel kisses, have you tried these?! They are sooooo good. They nearly steal the show from the cookie!
After all the baking disasters of the day, I am so glad that these turned out so well. They were actually very simple and I can’t wait to make them again. I also can’t wait to get my hands on all the cookies at Brady’s wedding!!
Pumpkin Caramel Kiss Snickerdoodles
Adapted from: Sally’s Baking Addiction
Makes 20 cookies
Pumpkin Caramel Kiss Snickerdoodles
- 1/2 cup unsalted butter
- 1 cup white sugar divided
- 1/2 brown sugar
- 1 tsp. vanilla extract
- 6 tbsp. pumpkin puree
- 1 1/2 cups flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 2 tsp. cinnamon divided
- 1 1/2 pumpkin pie spice
- 1 bag caramel kisses
Melt the butter in a microwave safe bowl. When melted, whisk in the brown sugar and 1/2 cup white sugar. Stir well. Add the vanilla and pumpkin puree and mix well. Set aside.
In a separate bowl, combine the flour, salt, baking powder, baking soda, 1 tsp. cinnamon, and the pumpkin pie spice.
Slowly add the wet ingredients to the dry. Mix until combined with a spatula. Dough will be very soft. Cover and chill dough for 30 minutes or up to three days. You MUST chill the dough. It is too soft otherwise.
After chilled, remove dough from fridge and preheat oven to 350 degrees.
Scoop 1 1/2 tsp. of dough into a ball and mix in a mixture of 1/2 cup sugar and 1 tsp/ cinnamon. Place onto a cookie sheet and slightly flatten the tops with a cup.
Bake for 8-10 minutes. While they are baking, unwrap your kisses. As soon as cookies come out of the oven, press kiss into the middle of the cookies. Let cool 5 minutes on the cookie sheet and then place them on a cooling rack. The kisses will initially melt a little, but they will set back up as they cool. Store cookies in an airtight container but do not refrigerate as the kisses will turn white in the fridge. Enjoy!!