Soft, chewy, and warmly spiced with cinnamon, loaded with chocolate chunks, each cookie hides a luscious, gooey pumpkin‑spice caramel center that melts with every bite.
When the air turns crisp and the leaves begin to fall, bold autumn flavors are a must. These Pumpkin Spice Chocolate Chunk Carmelita Cookies combine a tender, spiced cookie base with gooey pumpkin‑spice caramel centers and melty chocolate chunks—an ideal treat for cozy afternoons and holiday baking.
Imagine a soft, chewy cookie flecked with warm cinnamon and studded with semi‑sweet chocolate chunks, each one finished with a rich pumpkin‑spice caramel pool in the center. The blend of spices, chocolate, and buttery caramel creates a comforting, indulgent bite that feels like fall in every mouthful.
Ready your baking sheets and let’s make a batch to share—or to savor by the fire.
Ingredients
- 1 cup salted butter, softened
- 1 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs
- 1¾ cups all‑purpose flour (or substitute ¾ cup oat flour for ¾ cup of the all‑purpose flour)
- 2½ teaspoons cornstarch
- 1½ cups rolled oats
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups semi‑sweet chocolate chunks or chips
- 1 cup chopped pecans (optional)
- 1 (8.57 ounce) bag Werther’s Original Harvest Pumpkin Spice Soft Caramels, unwrapped
- 2 teaspoons heavy cream (plus extra if needed to thin the caramel)
How to Make Caramelita Cookies
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone mats and set aside.
In the bowl of a stand mixer, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Scrape the sides and bottom of the bowl to ensure even mixing.
Add the eggs one at a time, mixing slowly until incorporated.
In a separate bowl, whisk together the flour, cornstarch, rolled oats, cinnamon, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients gradually on medium speed, mixing until just combined. Scrape the bowl again as needed.
TIP: Do not overmix the cookie dough—mix just until everything comes together.
Finishing the Cookie Dough
Fold in the chocolate chunks and chopped pecans with a sturdy wooden spoon or spatula until evenly distributed.
Forming Cookies and Baking Instructions
Scoop or roll 1/3‑cup portions of dough into balls and place them on the prepared baking sheets. These are large cookies, so fit 5–6 dough balls per sheet.
Bake at 350°F for 13–15 minutes, until the cookies have flattened slightly and the edges are beginning to turn golden. The centers may still look slightly puffy—that’s perfect, as you’ll create a shallow well for the caramel.
Adding Caramel centers
Right after removing the cookies from the oven, press a small cup or a ¼‑cup dry measuring cup into the center of each cookie to form a well for the caramel. Let the cookies cool on the baking sheet for 15–20 minutes before transferring them to a cooling rack.
Making the caramel sauce
Place the unwrapped soft pumpkin‑spice caramels in a microwave‑safe bowl, add 2 teaspoons heavy cream, and microwave on medium‑high. Heat for 1 minute at a time, stirring between intervals, until the caramels are fully melted and smooth. Add additional heavy cream, 1 teaspoon at a time, if needed to reach a pourable consistency.
TIP: Use soft caramels for best results. Regular, flavored, or salted caramels all work; soft varieties melt more easily and make a creamier center.
Carefully pour the melted caramel into the wells of each cookie. Allow the caramel to set, about 30 minutes, before serving. Store cooled cookies in an airtight container for up to 5 days.
TIP: For an extra touch, drizzle melted chocolate over the set caramel. Melt a chocolate bar gently and drizzle with a small snipped corner of the wrapper or a piping bag.
Recipe Wrap‑up!
These cookies pair a tender, spiced base with indulgent chocolate and a gooey pumpkin‑spice caramel center—perfect for welcoming the cozy season. Serve warm with milk, package them as gifts, or enjoy them by the fire. They’re sure to inspire sticky fingers and requests for “just one more.”
Other Favorite Cookie Recipes
- Coconut Mango Chocolate Chunk Cookies
- White Chip Lemon Streusel Bars
- Gingersnap Molasses Cookies
- Not‑Cakey Pumpkin Chocolate Chip Cookies
- Easy Double Chocolate Chip Cookies
Whichever recipe you choose, these Pumpkin Spice Chocolate Chunk Carmelita Cookies are a delicious way to celebrate fall. Happy baking!
Printable Recipe
Pumpkin Spice Chocolate Chunk Carmelita Cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup brown sugar, packed
- ⅓ cup granulated sugar
- 2 large eggs
- 1¾ cups all‑purpose flour
- 2½ teaspoons cornstarch
- 1½ cups rolled oats
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups semi‑sweet chocolate chunks
- 1 cup chopped pecans (optional)
- 1 (8.57 oz) bag soft pumpkin‑spice caramels, unwrapped
- 2 teaspoons heavy cream
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment or silicone mats.
- Cream butter and both sugars in a stand mixer until light and fluffy, about 2–3 minutes. Scrape bowl.
- Add eggs one at a time, mixing just until combined.
- Whisk together flour, cornstarch, oats, cinnamon, baking soda, baking powder, and salt. Add gradually to the wet ingredients and mix until just combined. Do not overmix.
- Fold in chocolate chunks and pecans until evenly distributed.
- Form 1/3‑cup portions into balls and place 5–6 per sheet. Bake 13–15 minutes, until edges are lightly golden and cookies have flattened slightly.
- Immediately press a ¼‑cup measuring cup or small glass into the center of each cookie to create a well. Cool on the baking sheet 15 minutes, then transfer to a rack.
- Melt unwrapped soft caramels with 2 teaspoons heavy cream in a microwave‑safe bowl, heating in 1‑minute intervals and stirring until smooth. Add more cream by teaspoonfuls if needed. Pour caramel into cookie wells and let set about 30 minutes before serving. Store in an airtight container up to 5 days.
Notes
You can substitute ¾ cup oat flour for ¾ cup of the all‑purpose flour if desired. Adding ¼ cup pumpkin puree to the wet ingredients is possible, but will create a more cake‑like texture rather than a classic cookie crumb.
Nutrition
Serving: 1 cookie • Calories: 266 • Carbohydrates: 30 g • Protein: 3 g • Fat: 16 g • Sugar: 17 g
Let us know how it was!