The hardest part about these cookies was waiting for them to completely cool to enjoy. I must say that it was worth the wait, as the true flavor of the rolo came out after the cookies had completely cooled.
Ingredients:
1/2 cup unsalted butter, room temperature
1 1/4 cups granulated sugar, divided
1/3 cup pumpkin puree
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Line 2 large cookie sheets with parchment paper.
In stand mixer beat the butter and 1 cup sugar together on medium speed for 2 minutes. Add the pumpkin and vanilla beat on low for 2 more minutes.
In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture in three parts and beat on low just until combined. Refrigerate 30 minutes.
After 30 minutes scoop up about a tablespoon of dough, stick a rolo in the center and roll into a ball. Set on parchment lined cookie sheet. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight.
When ready to bake preheat oven to 350 degrees F. Whisk the remaining 1/4 cup sugar with 1 tablespoon of cinnamon in a wide, shallow bowl.
Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Refrigerate the unbaked cookies in between batches.
Allow the cookies to cool completely on the baking sheets.
In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture in three parts and beat on low just until combined. Refrigerate 30 minutes.
After 30 minutes scoop up about a tablespoon of dough, stick a rolo in the center and roll into a ball. Set on parchment lined cookie sheet. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight.
When ready to bake preheat oven to 350 degrees F. Whisk the remaining 1/4 cup sugar with 1 tablespoon of cinnamon in a wide, shallow bowl.
Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Refrigerate the unbaked cookies in between batches.
Allow the cookies to cool completely on the baking sheets.
