Pumpkin Toffee Cookies Recipe

Name: Pumpkin Toffee Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups Flour; 1 teaspoon Baking Powder; 1 Tablespoon Baking Soda; 2 teaspoons Cinnamon; 1 Tablespoon Nutmeg; 1/2 teaspoons Salt; 1/2 cups Butter, Softened; 1 cup Sugar; 1/2 cups Brown Sugar; 1 whole Egg; 1 cup Pumpkin Puree, Canned; 1 teaspoon Vanilla; 8 ounces, weight Toffee Bits; 1/2 cups White Chocolate, Melted

Servings: persons

2-1/4 cups Flour
1 teaspoon Baking Powder
1 Tablespoon Baking Soda
2 teaspoons Cinnamon
1 Tablespoon Nutmeg
1/2 teaspoons Salt
1/2 cups Butter, Softened
1 cup Sugar
1/2 cups Brown Sugar
1 whole Egg
1 cup Pumpkin Puree, Canned
1 teaspoon Vanilla
8 ounces, weight Toffee Bits
1/2 cups White Chocolate, Melted

1
Preheat oven to 350u00b0F. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl. Set aside.
2
In a mixer, cream together butter and sugars until creamy. Add the egg, pumpkin and vanilla. Slowly add in the flour mixture, mixing until combined. Add toffee bits.
3
Drop cookies onto lined baking sheet using a tablespoon. Bake about 10 minutes. Let cool on baking sheet for 2-3 minutes before removing to a wire rack. When cookies have cooled completely, drizzle on white chocolate. Let chocolate set before storing.
4
Recipe adapted from All Recipes, via Bake your Day.

894

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2-1/4 cups Flour, 1 teaspoon Baking Powder, 1 Tablespoon Baking Soda, 2 teaspoons Cinnamon, and more.

Yes, Pumpkin Toffee Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Toffee Cookies

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