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Pumpkin Caramel Snickerdoodles

Pumpkin Caramel Snickerdoodles



  • 1/2 cup unsalted butter, softened

  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Raven's Pumpkin (or apple) Butter
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt                         
  • 1 teaspoon Raven's Original Mulling Spice
  • 36 soft caramels, unwrapped
  • 1/4 cup sugar
  • 2 T mulling spice


Preheat oven to 350.  Cream the butter and sugar together.  Stir in the eggs, vanilla, and pumpkin (or apple) butter.  Add the flour, baking powder, salt, and 1 tsp mulling spice and stir until combined; set aside.  In a small bowl, combine the sugar and 2 T mulling spice.  Wrap cookie dough around each caramel and roll it in the sugar & mulling spice mixture.  Bake cookies on a greased cookie sheet for 10-12 minutes, or until the edges are a light golden brown

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