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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crispy Chewy Toffee Pumpkin Cookies Recipe

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This recipe for Crispy Chewy Toffee Pumpkin Cookies is from FAVORITE RECIPES FROM , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter, very soft
1/4 c. pumpkin puree
1 large egg yolk
1 tsp. vanilla
3/4 c. light brown sugar, packed
1/2 c. white sugar
1-1/2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 c. plus 1 Tbsp. all-purpose flour
1/2 c. toffee bits plus more for garnishing, if desired
Directions:
Directions:
1, Preheat oven to 350. Line two sheet pans with parchment paper.
2. Combine soft butter, pumpkin puree, egg yolk and vanilla in a medium-sized bowl. Mix until smooth and well blended. Add the pumpkin pie spice, baking soda and salt.
3. Add brown sugar and granulated sugar. Stir until smooth and creamy.
4. Sprinkle the flour over the top of the pumpkin mixture and mix until well combined. Add toffee bits and stir again.
5. Refrigerate dough for 15 minutes.
6. Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto prepared sheet pans, spacing 1-1/2 - 2" apart. Bake for 10 minutes, then sprinkle 1/2 - 1 tsp. toffee bits over top of each cookie. Return to oven for another 3 - 5 minutes or until puffed and golden brown.
7. If not using toffee bits for garnish, bake cookies for 14 - 16 minutes, or until puffed and golden brown. Allow cookies to cool (they will firm up) for several minutes before transferring them from pan to a cooling rack. Cool completely.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
You can also substitute pecans or walnuts for the toffee bits.

 

 

 

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