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

Directions

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.

Chocolate Chip Toffee Cookies with Sea Salt

Note: Serving these on a Carolina Blue napkin will actually make them taste better.

If it isn't extremely obvious by the fact that I created a baking blog...I love baking. I love when ingredients come together to make something delicious AND it doesn't hurt that I have quite the sweet tooth. And as much as I love baking for myself, I find it even more enjoyable to bake for other people.

This weekend at church, I was able to catch up with some good family friends who kindly offered to be the recipients of some of my baked goods. I know the most generous people. I was excited to whip up something yummy for them because they are so darn sweet (cheesy, but true).

I chose to make these Chocolate Chip Toffee Cookies and they were a wonderful choice. They are a notch above your average chocolate chip cookies; the toffee adds an extra sweetness, while the salt provides adds a little variety. Like I said, who doesn't love the sweet and salty combo?! These will surely satisfy a variety of taste buds. Enjoy!

Chocolate Chip Toffee Cookies with Sea Salt
Recipe from The Baker Chick

• 2 cups plus 2 tbsp. all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 12 tbsp. unsalted butter, melted and cooled until warm
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg plus 1 large egg yolk
• 2 tsp. vanilla extract
• 1 1/4 cup semi-sweet chocolate chips
• 1/2-3/4 cup Heath Bar toffee bits
• Sea Salt for sprinkling

Directions

1. Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.
2. Whisk dry ingredients together in a medium bowl; set aside.
3. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined.
4. Add dry ingredients and beat at low-speed until just combined.
5. Stir in chocolate chips and toffee.
6. Roll cookie dough into balls and place on cookie sheet. Sprinkle with as much or as little sea salt as desired.
7. Bake for approx. 11-14 minutes, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy.