Allow me to introduce my new favorite cookie: the Pumpkin Toffee Cookie. Soft pillows of pumpkin speckled with gooey bits of toffee. Ugh. So good. The recipe for the cookies called for a salted caramel glaze, but I ate too many before I could even make the glaze. My bad. But oh so good.
Pumpkin Toffee Cookies Print Recipe Here
From: Two Peas and Their Pod
Yield: 3 dozen cookies
Cook Time: 12-14 minutes
3 cups all-purpose Gold Medal flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground all-spice
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups Heath Toffee Bits or chopped Heath candy bars
Preheat oven to 350 degrees and line a large baking sheet with a nonstick liner, set aside.
Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt in a medium bowl. Set aside.
Beat together the butter and sugar in the bowl of a stand mixer. Beat until creamy, about 3 minutes. Now add the pumpkin, egg, and vanilla. Continue beating until smooth. Carefully add in the dry ingredient mixture and mix until just combined. By hand, stir in the Heath Toffee Bits.
Scoop out the dough with a cookie scoop and place on prepared baking sheet, about 1-inch apart. Bake in preheated oven for 12-14 minutes, until cookies are starting to turn a light golden brown. Remove from oven and cool on baking sheets for a couple minutes before removing to cool completely on a wire cooling rack. Enjoy!