Hey all, sorry I’ve been MIA for most of summer but I just came back from a month in New Zealand(!) and been getting back into school mode. Missed out on most of the hot, hot summer in Seattle and went right into the chilly, dreary Autumn weather of the PNW. Time to heat up the oven and brighten up the season with some pumpkin and spice!
You know this season is all about pumpkin, besides it tasting delicious, pumpkin puree is a healthy addition to baked goods. I did not want to do the typical pumpkin and chocolate chip combination, so I found this Pumpkin Toffee Cookie recipe from I Wash…You Dry blog. I’m always down to try some new combos!
This recipe makes about 3 dozen cookies and you will need:
- ½ cup butter – softened
- 1½ cups dark brown sugar
- 1 tsp vanilla
- 1½ cups pumpkin puree
- 2 eggs
- ¼ cup caramel sauce (I had some leftover TJ’s pumpkin caramel sauce in the fridge so I used that instead!)
- 2½ cups flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground clove
- 1 cup Heath Toffee Bits
First pre-heat your oven to 350°F and grease your cookie sheets (unless you want to use parchment paper, which makes clean up super easy). Start off by creaming the room temperature butter with the dark brown sugar and vanilla until it’s a thick creamy texture.
Next add in the pumpkin puree, eggs, and the caramel sauce- mix until well incorporated (It will look a little watery with the eggs added in).
In a separate mixing bowl: combine all the dry ingredients (flour, baking powder, cinnamon, allspice, cloves, and nutmeg) except for the crushed Heath Bar bits. Next slowly add the dry ingredient mix to the wet mixture 1/2 cup by 1/2 cup until it’s pretty thick. If you have a handheld mixer, better make sure it has enough power to turn this batter.
Lastly add and fold in the 1 cup of toffee candy! Yum!
I am so glad I finally bought a cookie batter scooper from the cooking store – it’s a game changer! I can finally make uniform cookies with minimal mess! The batter with the pumpkin puree is pretty “fluffy” and light, for sure the cookies will be much more “cakey” than usual cookies.
The one challenge I did have was figuring out the perfect baking time for these little guys. Luckily there was a lot of batter and each cookie sheet I filled, I tested different times. The original recipe said to bake the cookie for 8-10 minutes. With my oven I definitely needed to bake it for longer. I tried out 10, 11, 13, and 15 minutes. Even at 15 minutes I ended up with very cakey, soft cookies and they were barely turning brown. So depending on how you like your cookies, you should try different times.
They came out great looking though! Once out of the oven I cooled them on wire racks. Taste test: the cookies were soft, great pumpkin pie flavor but not too sweet and and once cooled the toffee pieces gave a great, fun crunch! These cookies would be great with a glass of milk, coffee or some chai tea.