Pumpkin season is in full swing folks. And while I’m not exactly down with the PSL craze, I do love to put pumpkin into just about everything else from October through oh let’s just say February. If I’m baking you something during this time frame, it’s likely to include pumpkin. Sorry I’m not sorry.
I made this batch of pumpkin cookies for my girlfriend’s birthday last week. I knew she liked pumpkin and I figured she liked toffee but after I posted the picture on Instagram, my assumptions were confirmed.
Birthday baking. #Nailedit.
These cookies originally started out as an adaptation of this recipe from trusted recipe blog, Two Peas and their Pod, but like my other attempts at any cookie with pumpkin, they rose up like fluffy little clouds in a summer sky. Ah summer, wish you were here. Seriously though. Warm up Chicago!
As I watched these cookies bake, I noticed them fluffing up like crazy. Maybe it was because I didn’t quite have enough toffee to weigh them down (I ran out at 1/2 cup and added spooky chocolate chips to make up for it) or that pumpkin cookies and I just won’t have the same crispy and flat relationship that my other cookies and I have together, but they looked nothing like the original recipe.
It was at that point that I decided to scrap the salted caramel glaze and serve these gems on their own. They might be cuffins in terms of shape and fluff quotient, but they were tasty cuffins. So tasty that I made another batch for work again this week. And just like the movie they were Gone in 60 Seconds. Ok 60 minutes but close enough.
Pumpkin Toffee Cookies with Spooky Chocolate Chips
3 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground all-spice
1/2 tsp salt
1/2 C unsalted butter
1 1/2 C sugar
1 C canned pumpkin (I use Libby’s 100% pumpkin)
1 egg
1 tsp vanilla extract
1 1/2 C Heath Toffee Bits (I used 1/2 C heath bits and 1 C spooky chocolate chips)
Preheat oven to 350.
In a large bowl, whisk flour, baking soda, powder, spices and salt. Set aside. In a stand mixer, blend butter and sugar until creamy. Add pumpkin, egg and vanilla, mixing between each ingredient. Once combined, slowly add dry ingredients to wet. Add in your choice of toffee or chocolate chips.
This makes a very sticky dough, so I suggest using a cookie scoop and spraying it with non-stick spray every 3 or 4 scoops. Trust me, you will be less inclined to throw the cookie dough at your counter or fridge because it just won’t release from the scoop.
These cooked up well (fluffy and soft) on my silpat and in a jelly roll pan. I don’t know why but I love my jelly roll pan for cookies. It’s just my thang.
Bake for 15 minutes or until edges slightly brown. Note: these cookies won’t get crispy so they may look soft but are done after about 15 minutes.
Let cool in pan and then on wire rack.
Let your dog photobomb them again like he does every other baked good you make. Kid loves pumpkin, too!
Looks like it’s going to be a perfect weekend for baking something with pumpkin. Everybody’s doing it.
Have a great day.
Simply Social Blog 
they were delicious…