Rolo Stuffed Pumpkin Snickerdoodles
Soft and chewy pumpkin snickerdoodle cookies stuffed with ooey gooey melty Rolo candies!
Servings: 24 Cookies
Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar
- ⅔ cup granulated sugar
- 1 teaspoon vanilla
- ⅓ cup canned pumpkin puree
- ½ teaspoon pumpkin pie spice
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- 24 Rolo candies, unwrapped
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a sheet pan with parchment paper.
- In a large bowl using a hand mixer, whisk the butter, brown sugar, and 2/3 cup sugar until light and whipped. Add the vanilla, and pumpkin puree and mix until smooth.
- In a medium bowl whisk together flour, pumpkin pie spice, salt, and baking powder.
- Add the flour mixture to the butter mixture and mix until combined. Chill the dough for 30 minutes.
- Roll the dough into 1-inch balls, and gently push 1 Rolo candy into each of the dough balls. Press a second ball on top of the Rolo candy and roll the whole thing into one ball. Repeat with the remaining dough and Rolo candies.
- Whisk together the remaining 1/4 cup sugar and cinnamon. Roll the dough balls in the cinnamon sugar mixture.
- Place the assembled dough balls on the prepared pan and gently press to flatten slightly.
- Bake for 8-10 minutes until very lightly browned. let the cookies cool a few minutes before serving ( caramel centers will be hot).
Nutrition
Calories: 163kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 47mg | Potassium: 64mg | Fiber: 1g | Sugar: 15g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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