Chewy Pumpkin Toffee Cookies
A sprinkle of flaky salt balances out these chewy, pumpkin-spicy, toffee-rific Fall cookies!
- Prep Time: 15-20 Minutes
- Cook Time: 16-18 Minutes
- Total Time: About 1 Hour
- Yield: About 20 Large Cookies 1x
Ingredients
1 c. (2 sticks) unsalted butter, at room temperature
1 c. brown sugar, packed
1 c. granulated sugar
1 large egg, at room temperature
2 tsp. vanilla
3 drops yellow food gel
1 drop red food gel
1/2 c. pumpkin puree
2–1/2 c. all-purpose flour
1 tsp. salt (table, kosher, or sea)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. nutmeg
1–8 oz. bag toffee bits (I used Heath brand.)
Instructions
Preheat oven to 325 degree F. Line 2-3 baking sheets with parchment or Silpat liners. Set aside.
Using a standing or handheld mixer, cream butter and sugars together until light and fluffy. Add egg, vanilla, and food gel. Beat until combined. Add pumpkin puree and beat again for about 30 seconds.
Whisk together all dry ingredients, except for the toffee bits. Add flour mixture to the butter mixture. Stir until just combined. Using a spatula, hand-stir in the toffee bits until evenly combined. Use a #20 or #24 (3 T.) ice cream scoop, portion dough about 2 inches apart on the prepared baking sheets. Bake for 16-18 minutes or until edges are set and centers are slightly soft. Remove cookies to a wire rack to cool. Sprinkle cookies with flaky sea or kosher salt.
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