Salted Caramel Pumpkin Cookies

• 3 cups Flour
• 1-1/2 teaspoon Baking Soda
• 3/4 teaspoons Pumpkin Pie Spice
• 1/2 teaspoons Salt
• 1 cup Butter, Softened
• 3/4 cups Granulated Sugar
• 1-1/4 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

1. In a small bowl, combine flour, baking soda, pumpkin pie spice and salt. Set aside.
2. 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.
3. Refrigerate dough for a minimum of 1-2 hours, but 24 hours is better.
4. 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.
5. 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.

flour, baking soda, pie spice, salt, butter, sugar, brown sugar, eggs, vanilla, pumpkin, sweet chips, salt

Taken from tastykitchen.com/recipes/desserts/salted-caramel-pumpkin-cookies/ (may not work)