Pumpkin Toffee Cookies with Salted Caramel Glaze

I cannot believe that the first official day of fall is less than 3 weeks away.  I seems as though summer just showed up and it is already time for fall – not that I am complaining!! Fall is by far my favorite time of the year. Pumpkins, apple orchards, apple cider, Thanksgiving – I could go on and on about all of the reasons why I love fall time – but one of my all time favorite parts of fall is all the greats fall recipes I get to make.

Beef stew, sweet potato casserole, pumpkin loaves, etc.  One of my favorite fall time sweet treats are these amazing pumpkin toffee cookies. I came across this recipe last year and I’ve been making these cookies ever since.  The cookies

I know it is a few weeks early but I could not wait to start posting some of my favorite fall recipes and within the next month I am going to start posting some of my favorite Thanksgiving Day meal recipes. Enjoy!!

Photo by Two Peas and a Pod.

Photo by Two Peas and a Pod.

Pumpkin Toffee Cookies with Salted Caramel Glaze
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For the Cookies:
3 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground All-Spice
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Salt
1/2 cup Unsalted Butter, at room temperature
1 1/2 cups Sugar
1 cup Canned Pumpkin Puree (ensure it is not pumpkin pie filling)
1 Large Egg
1 teaspoon Vanilla Extrat
1 3/4 cups Heath Toffee Bits (or chopped Heath Candy Bars)

For the Glaze:
2 cups Powdered Sugar
3/4 cup Salted Caramel Sauce (or 3/4 cup Caramel Sauce & 1/2 teaspoon kosher salt)
2-3 tablespoons Milk

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a medium sized mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice and salt. Set the mixture aside.

In the bowl of a stand mixture beat together the butter and sugar until creamy, which will take about 3 minutes. Turn off the mixer and add the pumpkin, egg and vanilla extract. Beat the ingredients together on medium speed until smooth. With the mixer on slow speed slowly add the dry ingredients and mix until just incorporated together. By hand, stir in the heath toffee bits. Try not to over mix the batter!

Using a cookie scoop or a large spoon, drop dough balls onto the prepared baking sheet placing the cookies approximately 1 inch apart. Bake the cookies for 12-14 minutes or until they begin to lightly brown around the edges and look set. Allow the cookies to cool on the baking sheet for 2 minutes, before transferring them to a wire rack to cool completely.

While the cookies are cooling you can make the glaze! In a medium sized mixing bowl add the powdered sugar, salted caramel sauce and milk. Whisk the ingredients together until smooth. Once the cookies have completely cooled drizzle the salted caramel glaze on top of them.

Note: For the glaze you may need to add more milk or more powdered sugar depending on the thickness of the glaze. Slowly add 1/2 tablespoon more of milk or powdered sugar until you reach the desired consistency.

Source: Two Peas & Their Pod

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