Description
Soft pumpkin cookies studded with chocolate chips and filled with a salted caramel center! Fall flavors to fall in love with!
Ingredients
- 3 cups Flour
- 1-½ teaspoon Baking Soda
- ¾ teaspoons Pumpkin Pie Spice
- ½ teaspoons Salt
- 1 cup Butter, Softened
- ¾ cups Granulated Sugar
- 1-¼ cup Brown Sugar
- 2 whole Eggs
- 2 teaspoons Vanilla
- 1 cup Canned Pumpkin
- 1 package (12 Oz. Size) Semi Sweet Chips
- 49 whole Caramel Filled Candies (Rolo)
- 2 Tablespoons Sea Salt
Preparation
In a small bowl, combine flour, baking soda, pumpkin pie spice and salt. Set aside.
In a large bowl, cream together butter and sugars. Beat until creamy. Mix in eggs one at a time, beating well after each addition. Stir in vanilla and pumpkin until combined. Slowly beat in flour until fully incorporated. Stir in chocolate chips.
Refrigerate dough for a minimum of 1-2 hours, but 24 hours is better.
Preheat oven to 350 F. Scoop a tablespoon of dough, place one Rolo candy in the center of the dough, top candy with a pinch of sea salt, seal dough over chocolate and roll into a ball. You may need flour for your hands as the dough will be sticky.
Place cookies on a parchment paper-lined baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes. Remove from oven. Let cookies cool on baking sheet for 1 minute before removing to a cooling rack.
