Pumpkin Toffee Cookies

Pumpkin cookies


I don’t know anyone, who while making cookies, doesn’t nibble on the cookie dough. I mean, come on, licking the beaters after your mom is done mixing them together, is a bit of a kitchen rite of passage that’s passed down from generation to generation. That said, as I tried some of this cookie dough, I thought, hmmm, these are just okay. I wasn’t wowed, but I proceeded anyway because by all means, if you have cookie dough, it needs to be baked. So, I did and tried it later on, much to the same conclusion as earlier. The following day, the girls said on repeat, “Those cookies are so good, mom.” I was surprised. Then I had another one. I think the secret powerhouse to this cookie is to bake them and leave them alone until the next day. There’s some sort of transformation that occurs overnight. It’s as if all the flavors get their act together only to bring the A game later.

Ingredients:

  • 2 1/4 cup flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 cup butter, at room temp
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup toffee bits or 1 8oz bag
  • 1/2 cup white chocolate, melted

Preparation:

Preheat oven to 375 degree. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium size bowl.

In a mixer, cream together the butter and sugars until creamy. Add the egg, pumpkin, and vanilla. Slowly add in the flour mixture, mixing until combined. Stir in the toffee bits. Drop by rounded tablespoons onto a baking sheet lined with parchment paper and bake for 10 – 12 minutes. Allow cookies to cool for 3 minutes on the baking sheet before transferring to a wire rack to cool completely. Once cooled completely, melt the white chocolate, tap into your inner Jackson Pollack and fling, er, drizzle the white chocolate all over the cookies. I let them dry overnight on the counter before placing them in a storage container. The cookies remained soft.

Source: http://www.lemonsforlulu.com/pumpkin-toffee-cookies/

NOTE: After the first sheet of cookies were not quite done baking at 350 degrees and 10 minutes as noted in the original recipe, I upped the temp and time just a bit. This worked out much better.

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