Salted Caramel Pumpkin Cookies

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.