Pumpkin Toffee Cookies recipe

| October 17, 2012 | 3 Comments
  • 3 Comments

pumpkin toffee cookies
Pumpkin Toffee Cookies

October means pumpkin mania. Have you been to the grocery store lately? It’s everywhere. Big jack-o-lantern pumpkins, cute little baby pumpkins, pumpkin spice lattes, pumpkin ice cream, pumpkin yogurt, pumpkin bread, pumpkin ravioli…it’s a bit much. Good thing I like pumpkin.

I came across a jar of pumpkin butter (which doesn’t actually contain any butter, mostly just pumpkin and sugar), which made me think of my major pumpkin fail last year: pumpkin cookies.

pumpkin toffee cookies
Chewy Pumpkin Cookies! Yes!

What I wanted, what I desperately craved, were wonderfully chewy, slightly crispy pumpkin cookies. What I got were pumpkin muffin tops. Ugh. Remember that? Well, I guess it wasn’t a total loss because I turned them into Pumpkin Toffee Whoopee Pies, but oh, the sting of failure…

pumpkin whoopie pies
Cakey Pumpkin Cookie Fail turned Whoopie Pie

This year, I was determined to make up for valuable lost chewy pumpkin cookie enjoyment. And this time around I had my secret weapon, pumpkin butter. Pumpkin butter is key in adding that cozy-warm-fall je ne sais quoi pumpkin-ness, without all that moisture pumpkin puree would add.

Moisture = cakey pumpkin cookies = my nemesis.

pumpkin cookies
Pumpkin Cookie Victory

You’ll be glad to know that I prevailed. Wonderfully chewy cookies full of pumpkin spice goodness and buttery toffee bits were mine. And now they can be yours too.

Victory, sweet victory.

pumpkin cookies
Pumpkin Toffee Cookies

Pumpkin Toffee Cookies
The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it? (With coaching from How Sweet It Is.)

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Yield: about 32 cookies

Ingredients

  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup pumpkin butter
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon grated ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 8 oz (1 1/3 cups) toffee bits

Preparation

  1. Preheat oven to 325 degrees F.
  2. In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla and mix well. Stir in the pumpkin butter until smooth.
  3. In a separate bowl, mix together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
  4. Gradually add dry ingredients to the wet ingredients and mix until the dough comes together (I use my hands to help it along). Fold in the toffee bits and stir to distribute them evenly.
  5. Refrigerate the dough for 30 minutes, then roll into golf ball-sized balls (I use my trusty cookie scoop to get uniformly sized cookies). Place on a Silpat or parchment paper-lined baking sheet (this is important, otherwise, the melted toffee will stick to the pan) and bake for 15-18 minutes, or until cookies are golden. Let cool completely.
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Category: dessert and chocolate, holidays and traditions, recipes

About the Author ()

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine. Stephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.
  • weegee

    Where did you find the pumpkin butter?

  • http://twitter.com/LickMySpoon Stephanie Hua

    I got it at Trader Joe’s :)

  • http://twitter.com/LickMySpoon Stephanie Hua

    I got it at Trader Joe’s :)