Caramel-Stuffed Pumpkin Snickerdoodles

1. In a medium bowl, whisk together the flour, cream of tartar, cinnamon, baking soda and baking powder. Set aside.

2. In a small skillet over medium heat, cook 8 tablespoons of the butter until it smells nutty and the milk solids are browned, swirling frequently, about 5 minutes. Transfer to a large bowl and stir in the remaining 2 tablespoons butter.

3. To the same large bowl, add the brown sugar, pumpkin, ¼ cup granulated sugar, vanilla and salt and whisk until combined.

4. Add the dry ingredients to the wet and stir until just combined. Cover the bowl and refrigerate until the dough is slightly firmer, about 30 minutes.

5. Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a small bowl or on a plate, stir together the remaining 1 tablespoon granulated sugar and pumpkin pie spice.

6. Scoop the cookie dough into 12 balls approximately 2 tablespoons each, then stuff a caramel candy in the center of each, and roll it between your palms to round it out. Roll the dough balls in the sugar-spice mixture and place on the prepared baking sheets about 2 inches apart.

7. Bake until the cookies look slightly crackly on top, 13 to 15 minutes. Cool for about 10 minutes on the tray before transferring to a wire rack to cool completely.