Crispy and Chewy Toffee Pumpkin Cookies
Description
After one bite of these cookies, you will be hooked. They are not only crispy and chewy, they are crunchy, delicious and so easy to make. You just might decide to make them throughout the whole year.
Ingredients
½ c. very soft butter
¾ c. light brown sugar
½ c. white sugar
1 large egg yolk
1 t. vanilla
¼ c. pumpkin purée
1 ½ c. all-purpose flour
1 ½ t. pumpkin pie spice
½ teaspoon baking soda
½ t. salt
1/2 c. toffee bits, plus more for garnishing, if desired*
Directions
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Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper.
Combine butter, pumpkin puree, egg yolk and vanilla in a medium size bowl; mix until smooth and well blended. Add brown and granulated sugars; stir until smooth and creamy.
Sprinkle flour, pumpkin pie spice, baking soda and salt over the top of the pumpkin mixture; mix until well combined; add toffee bits; stir.
Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto the prepared sheet pans, spacing 1 1/2 - 2 inches apart. Bake for 10 minutes; sprinkle 1/2 - 1 t. toffee bits over the top of each cookie. Bale 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 the pan to a cooling rack. Cool completely. Store in an airtight container.
Makes 24 cookies.
*Toffee bits are optional and the cookies can be made without them. Substitute pecans or walnuts for the toffee bits, if desired.