Crispy Pumpkin Cookie 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.

LOADED CRISPY PUMPKIN COOKIES

Steps:

• Pre-heat the oven to 375°.
• Lightly grease or spray an aluminum cookie sheet pan. Do not use a teflon pan, silicone mats, or parchment paper.
• In a medium bowl, mix the flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.
• Melt the butter only half-way in the microwave, so it becomes semi-solid, semi-liquid. This takes 14 seconds in my microwave.
• With a mixer on medium speed, beat the butter, sugar, and vanilla extract until blended.
• Beat in the pumpkin puree and egg yolk until well-mixed.
• On lowest speed, mix in the dry ingredients that were set aside and beat this until a dough forms.
• On lowest speed, beat in the chocolate chips, walnuts, and raisins.
• Cover and refrigerate the dough for at least an hour.
• Using a cookie scoop or a tablespoon, place the balls of dough 2 inches apart on the cookie sheet.
• Press at least 2 chocolate chips, 2 raisins, and 1 chopped walnut piece on the tops of the cookie dough balls.
• Bake for 12-13 minutes, or until lightly browned around the edges.
• Remove them from the oven and immediately flatten the cookies with a smooth metal spatula.
• Carefully transfer the cookies to a wire rack to cool.
• Store the cookies in a tin, or a glass or ceramic container to keep them crisp. If you store them in a plastic container all cookies will soften.

PUMPKIN COOKIES

Steps:

• Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
• In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
• Add the flour mixture to the pumpkin mixture and beat just until combined.
• Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
• Transfer the cookies to a rack to cool completely.