• Preheat the oven to 375°.

MAKE THE COOKIE DOUGH

• Add the flour, baking soda, cream of tartar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ⅛ teaspoon cloves, and ¼ teaspoon nutmeg to a mixing bowl and whisk to combine. Set aside.
• Add the butter and ¾ cup sugar to a large mixing bowl and beat with an electric mixer for 2-3 minutes.
• Add the egg, vanilla extract, and canned pumpkin to the mixing bowl and mix well. Use a rubber spatula to scrape down the sides of the bowl periodically to ensure the butter and sugar are fully incorporated.
• Add the dry ingredients to the mixing bowl and mix well until a soft dough is formed.

MAKE THE CINNAMON COATING

• Add the remaining sugar and spices to a small mixing bowl and stir to combine.

ASSEMBLE THE COOKIES

• Use a cookie scoop to scoop out a two-tablespoon-size portion of dough and roll it into a ball.
• Unwrap a caramel, use your fingers to squeeze it into more of a ball shape, and press it into the center of the cookie dough ball.
• Press the sides of the dough around the caramel to fully cover it and roll the dough ball between your hands to smooth it out.
• Coat the dough ball in the sugar and spice mixture.
• Repeat steps 7-10 until all the dough is used up.
• Place the cookies, evenly spaced, on a baking sheet lined with parchment paper or a silicone baking mat. Do not flatten the cookies.

BAKE AND SERVE

• Bake in the oven for approximately 12 minutes or until the bottoms are slightly golden brown.
• Remove the cookies from the oven and transfer them to a wire cooling rack.
• These cookies are best served warm while the caramel is still warm and gooey. Store any leftovers in an airtight container for up to three days.