Wednesday, October 24, 2012

Pumpkin Toffee Cookies

Hello, beautiful.

Ok, so a couple weeks back I confessed my undying love for pumpkin. I can't get enough. Seriously.

From pumpkin muffins to pumpkin bread, pumpkin coffee to pumpkin waffles, and everything in between, I have probably consumed an entire pumpkin patch. And I'm lovin' every minute of it.

Now, while these cookies weren't on my Pumpkin Bucket List, the second I saw this recipe on Two Peas and Their Pod, I knew I had to eat them IMMEDIATELY. So, I went to the store and got everything. Best. Decision. Ever.

While Maria over at Two Peas and Their Pod topped her cookies with a Salted Caramel Glaze, I opted not to because I wanted my cookies sans glaze on this particular day. It was just one of those days. BUT, head over to her site to get the recipe for the glaze so you can fully deck out your cookies if you so please!

These cookies were super moist, with a texture more similar to pumpkin bread than your traditional cookie. The toffee bits added an extra richness, and these pair so incredibly well with a cup o' joe I can't even handle it.

I made my cookies more "bite size" than the original recipe, but feel free to make them any size you please.

Enjoy the goodness of fall with these cookies and tons of other pumpkin treats!

It's always a glorious day when you bust out a can of pumpkin.
Batter time (plus I like the olive/orange color combo goin' on) 
How fun is this plate?!
Right before I licked this plate clean.

Pumpkin Toffee Cookies
Recipe from Two Peas and Their Pod
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/4 tsp. ground all-spice
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cup Heath Toffee Bits or chopped Heath bars
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside. 
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt. Set aside.
  3. In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 3 minutes. Add in the pumpkin, egg, and vanilla extract. Beat until smooth. Slowly add in the dry ingredients and mix until just combined. Stir in Heath Toffee Bits.
  4. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet. Place the cookies about 1 inch apart. Bake for 12-14 minutes, or until lightly browned around the edges and set. Let the cookies cool on the baking sheet for about 2 minutes. Transfer to a wire cooling rack to cool completely.

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