Last pumpkin recipe…
I swear…
{I may or may not secretly have my fingers crossed behind my back}
These precious cookies are like dreamy little puffs of pumpkin, chocolate and toffee.
The Man would not give up on his toffee craving, and I would not give up on my pumpkin kick…hence Pumpkin Toffee Cookies!
Just like any pumpkin cookie, these bad boys are super moist, and incredibly hard to resist. I dare you to stop at just one!
Start off by creaming butter, brown sugar and vanilla until smooth.
Add in the pumpkin, eggs, and my secret ingredient…caramel topping! {gives it that little extra umph} Mix until combined.
Add the combined dry ingredients to the pumpkin mix with a whisk.
It’ll start to get a little thicker, and stickier. Just keep mixing till you get all the dry ingredients incorporated.
Fold in the Heath crumbles (found in the baking isle by the chocolate chips).
Drop by the tablespoon full onto a greased cookie sheet. Bake at 350 degrees for 8-10 minutes.
Once they’ve cooled store them in an air tight container…
If they make it that long.
I love the color orange!
Don’t you?
Pumpkin Toffee Cookies
Ingredients
- 1/2 cup butter
- 1 1/2 cups dark brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups pumpkin puree
- 2 eggs
- 1/4 cup caramel sauce
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground clove
- 1 cup Heath Toffee Bits
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl cream butter, dark brown sugar, and vanilla till creamy and smooth. Add pumpkin, eggs and caramel sauce. Mix till incorporated.
- In a separate bowl combine flour, baking powder, cinnamon, nutmeg, allspice, and clove. Whisk together. Add 1/2 cup at a time to pumpkin mix and whisk until all the dry ingredients are combined with wet. Batter should be pretty thick. Fold in Heath Toffee Bits.
- Drop by the tablespoon full onto a greased cookie sheet and bake for 8-10 minutes. Let cool on wire rack. Store in air tight container.
Nutrition
Have you ever tried adding/substituting oats for all or a part of the flour?
I haven’t tried that yet. If you do, please let me know how it turns out! 🙂
Pumpkin cookies are usually more of a cake like texture, really moist and delicious. I used can pumpkin, but mine were not runny, that might have made the difference. Hope they at least tasted good! 🙂
Hmph, mine didn't come out as I expected. I made these, and the batter was very liquid-y. When my cookies had finally cooled, they had a more cake-like texture and weren't cookie-like. I made my own puree from a whole pumpkin, perhaps that was what went wrong ? What did you use?