I love pumpkin flavor at this time of year, and was eager to try to incorporate this fall ingredient into a cookie. Baking cookies with pumpkin can often create a pillowy, bread-like cookie. I was more interested in a chewy, crispy cookie. This seasonal cookie that is crispy on the exterior and chewy on inside seems to accomplish this goal. The toffee, pumpkin, and hint of chocolate is such a great mixture of sweet indulgence. I hope you enjoy them as much as I do!
yield : 16-20 large cookies
- 1 stick unsalted butter, softened
- 1 cup golden brown sugar, firmly packed
- 2 tablespoons sugar
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/4 cup pumpkin purée
- 2 cups flour (I love Bob’s Red Mill pastry flour)
- 2 teaspoons pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup toffee bits ( Heath Bar bits O’ Brickle)
- 16-20 dove chocolate caramels
- Cinnamon sugar (optional for sprinkling)
Directions: Preheat oven to 325. In a bowl, whisk together flour, baking soda, baking powder, salt and pumpkin spice. Using a standing mixer with paddle attachment, blend butter and sugar together until smooth and creamy. Add pumpkin purée, egg yolk and vanilla until well incorporated. On low speed, add flour mixture and blend to combine. Stir in toffee bits until well incorporated. Measure a heaping tablespoon of cookie dough and roll into a ball. Place dough about 1 1/2 inches apart from each other on baking sheet. Gently depress a dove caramel into the top of cookie. Bake cookies for about 12 minutes or until tops are crackled and cookies are turning a golden hue. Remove from oven and allow to cool for about 10 minutes before transferring to cooling rack to cool completely. Sprinkle cookies with cinnamon sugar if desired. Enjoy!
Cooks Note: If you prefer a less crackly cookie, refrigerate dough for at least 30 minutes before baking.