Pumpkin Caramel Kiss Snickerdoodles

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


  1. 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.
  2. In a separate bowl, combine the flour, salt, baking powder, baking soda, 1 tsp. cinnamon, and the pumpkin pie spice. 
  3. 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.
  4. After chilled, remove dough from fridge and preheat oven to 350 degrees.
  5. 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.  
  6. 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!!