Pumpkin Toffee Cookies
Ingredients
The cookies
-
3
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
ground cinnamon
-
1
teaspoon
ground nutmeg
-
¼
teaspoon
ground all-spice
-
½
teaspoon
salt
-
½
cup
unsalted butter, at room temperature
-
1 ½
cups
granulated sugar
-
1
cup
canned pumpkin puree
-
1
large
egg
-
1
teaspoon
vanilla extract
-
1 ½
cups
Heath Toffee Bits or chopped Heath candy bars
The salted caramel glaze
-
2
cups
powdered sugar
-
½
cup
salted caramel sauce
-
2
tablespoons
milk
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt.
- In a stand mixer, beat the butter and sugar until creamy, then add the pumpkin, egg, and vanilla, mixing until smooth.
- Gradually add the dry ingredients and mix until just combined, then stir in the toffee bits.
- Drop dough onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-14 minutes until lightly browned and set, then cool on the baking sheet for 2 minutes before transferring to wire racks.
- For the glaze, whisk together powdered sugar, salted caramel sauce, and milk until smooth.
- Drizzle the glaze over the cooled cookies.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
1g
Sodium
100mg
Cholesterol
20mg
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