Oatmeal Pumpkin Cookies with Caramel Filling – Super soft and chewy Oatmeal Pumpkin Cookies stuffed with Caramel. Fall baking doesn’t get much better!
Yields: 24
Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 cup semisweet chocolate chips
1/2 cup toffee bits
24 Rolo candies
Instructions
In the bowl of your stand mixer, cream together butter and sugars until light and fluffy. Mix in egg, vanilla, and pumpkin. Add baking soda, salt, and pumpkin pie spice and stir until incorporated. Finally add flour and oats and stir until combined. Fold in chocolate chips and toffee bits. Cover bowl and refrigerate for 2 hours or until ready to use.
Line a baking sheet with parchment paper. Preheat oven to 350 degrees F and unroll Rolo candies from their wrappers. Using a large cookies scoop (about 3 tablespoons), scoop cookie dough onto prepared baking sheet. Enclose one Rolo candy with one dough ball and cover completely. Roll into a ball and return to the baking sheet. Repeat. Bake for 12-14 minutes or until lightly browned. Let cool on baking sheet for 10 minutes before moving to wire racks to cool completely.
Notes
Cookies will keep up to 5 days stored in an airtight container or up to 4 weeks in the freezer.
Source: deliciouslyyum.com