Crispy Chewy Toffee Pumpkin Cookies Food

CRISPY CHEWY TOFFEE PUMPKIN COOKIES

Steps:

• 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
• Add brown sugar and granulated sugar. Stir until smooth and creamy.
• Sprinkle the flour over the top of the pumpkin mixture and mix until well combined. Add toffee bits (if using) and stir again.
• Preheat oven to 350˚F. Line two sheet pans with parchment paper.
• Refrigerate dough for 15 minutes while the oven is preheating.
• Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto prepared sheet pans, spacing 1 1/2-2 inches apart. Bake for 10 minutes, then sprinkle 1/2-1 teaspoon toffee bits over the top of each cookie. Return to oven for another 3-5 minutes or until puffed and golden brown.
• 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 from pan to a cooling rack. Cool complete then store in an airtight container.

PUMPKIN TOFFEE COOKIES

Steps:

• In a large bowl, cream shortening, sugar, salt, pumpkin, extract, spice, and egg.
• Add dry ingredients mix well.
• Fold in toffee and nuts.
• Drop by teaspoonfuls onto an ungreased cookie sheet.
• Sprinkle with cinnamon sugar.
• Bake at 375°F for approximately 12 minutes.
• Cool on a rack.

BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour and baking soda.
• Cream together butter, sugar, brown sugar, and vanilla.
• Add eggs one at a time.
• Add toffee pieces to mixture.
• Mix creamed mixture and dry mixture together.
• Use rounded tablespoon to measure dough.
• Place dough at least 2 inches apart on baking sheet.
• Bake for 10 to 12 minutes.
• *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.