Cream butter, brown sugar, and granulated sugar together until light and fluffy.
Mix in pumpkin puree, egg, and vanilla until incorporated.
Stir in flour, pumpkin spice, baking powder, baking soda, and salt. Don’t overmix.
Cut caramels in half.
Measure a 2” ball of dough (I used a 2” cookie scoop because the dough is pretty thin and sticky) and place ½ of a caramel in the center. Cover the caramel with dough and place on a parchment lined baking sheet.
Bake in oven for 12-14 minutes or until golden brown around the edges.
Let cookies sit on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.