Pumpkin Spice Chocolate Chunk Carmelita Cookies
Soft, chewy, and warmly spiced with cinnamon, loaded with chocolate chunks, each cookie hides a luscious, gooey caramel center that melts with every bite.
When fall rolls in and the air turns crisp, it’s time to bring out the big flavors! I’m ready for Fall friends, and I’m ready to bake another batch of these Pumpkin Spice Chocolate Chunk Carmelita Cookies!
Imagine a soft, chewy pumpkin spice cookie packed with melty semi-sweet chocolate chunks, with a gooey caramel center that oozes with every bite. The warm spices mingle with rich chocolate and buttery caramel for a treat that tastes like autumn wrapped in a cookie. I can’t think of anything better!
It’s the perfect way to kick-off Fall! Grab your apron friends and let’s get baking!
Ingredients
- 1 cup salted butter, softened
- 1 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 eggs, large
- ¼ cup pumpkin purée
- 1¾ cup all-purpose flour. * You can substitute ¾ cup of oat flour for ¾ cup of all-purpose flour.
- 2½ teaspoons cornstarch
- 1½ cups rolled oats
- 1½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chunks or chocolate chips
- 1 cup pecans, chopped (optional)
- 24 soft-salted caramels
- 1 Tablespoon heavy cream
How to Make Caramelita Cookies
Preheat oven to 350°(F). Line two large baking sheets with parchment paper, or silicone baking mats, and set aside.
In the bowl of your mixer, cream together softened butter, packed brown sugar, and granulated sugar until light in color. About 2–3 minutes mixing time.
Scrape down the sides of the bowl, making sure to scrape the bottom of the mixing bowl as well as the sides.
Add eggs one at a time…mix slowly until well combined. If you’re a crazy person like myself, just throw caution to the wind and add both of them at the same time! (Who says we’re not wild chicks?)
Add in pumpkin purée and mix until incorporated.
In a separate bowl, combine the flour, cornstarch, rolled oats, cinnamon, baking soda, and salt. Mix until well combined.
Add the dry ingredients a little at a time to the wet ingredients on medium speed.
Mix until just combined. Be sure to scrape down the sides of the bowl again.
TIP: A word of caution… Do not over mix this cookie dough!
Finishing the Cookie Dough
Stir in the chocolate chunks and pecans.
Using a sturdy wooden spoon or spatula, stir until evenly distributed.
Forming Cookies and Baking Instructions
Roll 1/3-cup portions of the cookie dough into balls and arrange on prepared parchment paper-lined baking sheets.
These are large cookies, so you should only put 5–6 dough balls onto a baking sheet.
Bake at 350° for 13–15 minutes. The cookies are ready to come out of the oven when they have flattened slightly, and the edges are beginning to turn light brown.
The cookies will still be slightly puffy in the center. That’s okay! You’re about to push them down to create a bowl for the caramel.
Adding Caramel centers
Using a small cup or a ¼ dry measuring cup, press down the bottom of the cup in the center of each baked carmelita. This will create the “well” for the caramel!
Once each cookie has a “well” in the center, allow them to cool for 15–20 minutes on the baking sheet before moving them to a cooling rack.
Making the caramel sauce
Unwrap each caramel and place in a microwave-safe bowl. Add 1 tablespoon heavy cream. Melt in the microwave for 2–3 minutes on medium-high heat. Stir after each minute until the caramel is smooth and easy to pour.
TIP: It is extremely important that you use “soft” salted caramels for this recipe! You can also use my salted caramel sauce.
Wait for the caramel to set before serving. About 30 minutes. Store cookies in an airtight container for up to 5 days.
TIP: You can drizzle each cookie with melted chocolate! You can melt a Hershey Chocolate bar in warm water, snip the corner of the wrapper and drizzle over each cookie.
Recipe Wrap-up!
With their tender pumpkin spice base, indulgent chocolate chunks, and gooey caramel heart, these cookies are the perfect way to celebrate the cozy season.
Serve them warm with a glass of milk, package them up as sweet gifts (I can send you my address…Lol), or savor them by the fire on a chilly evening. They are such a delightful treat and a great way to welcome Fall.
Other Favorite Cookie Recipes
- Coconut Mango Chocolate Chunk Cookies
- White Chip Lemon Streusel Bars
- Gingersnap Molasses Cookie Recipe
- Not Cakey Pumpkin Chocolate Chip Cookies
- Easy Double Chocolate Chip Cookies
However you enjoy them, these Pumpkin Spice Chocolate Chunk Caramelita Cookies are bound to bring smiles, sticky fingers, and plenty of “just one more” moments. And who doesn’t want more of that?!!!
Happy Nesting Friends!
Printable Recipe
Pumpkin Spice Chocolate Chunk Carmelita Cookies
Ingredients
- 1 cup salted butter ,softened
- 1 cup brown sugar packed
- ⅓ cup granulated sugar
- ¼ cup pumpkin puree
- 2 eggs large
- 1¾ cup All-purpose flour
- 2½ Teaspoons cornstarch
- 1½ cups rolled oats
- 1½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chunks, or chocolate chips
- 1 cup pecans, chopped
- 24 individual soft salted caramels unwrapped
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350°(F). Line two large baking sheets with parchment paper, or silicone baking mats.
- In the bowl of a stand mixer, cream together softened butter, packed brown sugar, and granulated sugar until light in color, and fluffy in texture. About 2–3 minutes. Add in pumpkin purée and mix until incorporated. Scrape down the sides and bottom of the mixing bowl. Mix again.
- Add eggs, one at a time. Mix slowly until well combined.
- In a separate bowl, combine flour, cornstarch, rolled oats, cinnamon, baking soda, baking powder, and salt. Mix. Add a bit at a time to the wet ingredients. Mix until just combined. Do not over mix.
- Stir in chocolate chunks and chopped pecans. Mix until evenly distributed.
- Roll 1/3 cup portions into balls and place on lined baking sheet. 5–6 cookies onto a baking sheet.
- Bake in preheated 350° oven for 13–15 minutes. The cookies are ready to come out of the oven when they have flattened slightly, and the edges are turning golden brown. Remove cookies from the oven. Use a ¼ dry measuring cup, or glass cup, to create a well in the center of each cookie by pressing down slightly in the middle of each cookie. Leave the cookie on the baking sheet for 15 minutes until cooled and then place on a cooling rack.
- In a microwave-safe bowl, place unwrapped soft-salted caramels and 1 Tablespoon of heavy cream. Cook for 2–3 minutes on high, checking after each minute, stirring until smooth, creamy and easy to pour.
- Pour melted caramel into the center of the "well" of each cookie. Let set for 30 minutes and serve. Cookies can be stored in an airtight container for up to 5 days.
Notes
Nutrition
About the Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
