If you’re a pumpkin lover like me, you will love this recipe for caramel-stuffed pumpkin cookies. With a cinnamon sugar coating on the outside, these little gems are delicious enough as is, but it’s what’s on the inside that makes them even more scrumptious. Stuffed with a gooey caramel centre, they are instantly transformed into something magical.
I love that these cookies are dense and not cakey like other pumpkin cookies I’ve tried. To make them a bit healthier, I replaced the all-purpose flour with whole wheat flour and used coconut sugar instead of white sugar (you could also use brown sugar). The coconut sugar gave the cookies a deeper flavour and produced a darker looking colour. You can eat them at room temperature but I prefer them when they’re warm and the caramel oozes out when you bite into them. This is the ultimate pumpkin cookie recipe that will delightfully satisfy any sweet tooth.