It’s been two weeks since my last recipe post and since the last one was Chocolate Espresso Pumpkin Bread, I think I should stick with the pumpkin theme. Oh and also because I’m a pumpkin slut.
I currently have pints of pumpkin gelato in my freezer, next two two boxes of pumpkin waffles and a bag of pumpkin tortilla chips in my cupboard. For breakfast today I had pumpkin bread, which comes two days after a breakfast of pumpkin scone and pumpkin spice latte. I think even if my mom wasn’t a redhead, my hair would be orange from pumpkin consumption alone.
Pumpkin is my passion. But you know what I don’t lust for? Toffee. It’s not abhorrent, it’s just low my list of ideal flavors.
Silly me, I though throwing toffee into pumpkin cookies would make me less likely to eat 12. Wrong! Not only do pumpkin and toffee compliment each other well, but the toffee bits give these soft cookies just a little bit of crunch in each bite. Your teeth will slice through the delicate cookies and then suddenly hit a chewy bit of toffee that gives your mouth the time to savor every bit of spice. Yum!
A little white chocolate drizzle on top? Perfect note of plain sweetness.
You have to be careful with the baking time on these. This is one cookie that I prefer not to under bake (where as a doughy chocolate chip cookie is ideal for me). The flavor is a little better and the cookie won’t fall apart when you grab it. Make sure the edges are starting to brown before you take them out.
I tried adding some mini chocolate chips to a couple of these cookies, but I actually prefer them without the chocolate chips. The pumpkin, plus toffee, plus dark chocolate, plus white chocolate was too many flavors to process so the pumpkin and toffee become muddled.
So there you have it, another pumpkin recipe to stack on the fall “to bake” pile. And a good one for a crowd too, this makes a lot of cookies!
Pumpkin Toffee Cookies
by Lemons for Lulu
Ingredients
2 ¼ cup flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
½ t salt
½ cup butter
1 cup sugar
½ cup brown sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla
1 8oz package toffee bits
½ cup white chocolate melted (optional)
Directions
Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl. Set aside.
In a mixer, cream together butter and sugars until creamy. Add the egg, pumpkin and vanilla. Slowly add in the flour mixture, mixing until combine. Add toffee bits. Drop cookies onto lined baking sheet using a tablespoon.
Bake 10 – 12 minutes until edges are beginning to brown and middle looks set. Let cool on baking sheet for 2-3 minutes before removing to a wire rack.
Melt white chocolate in the microwave or in a double boiler. When cookies have cooled completely, drizzle on melted white chocolate. Allow 1 – 2 hours for white chocolate to set before storing
Adventures of a Hungry Redhead 
Toffee and pumpkin really do sound like they’d go perfectly together. I love the white chocolate drizzle too! Makes ’em look fancy 😛
Looking forward to trying these! I plan on doing a 25 days of cookie blog leading into the holidays and looking for some unique recipes to try to add to my list of usuals. Can’t wait to try them with my husband.
You won’t regret it!