Crispy Chewy Toffee Pumpkin Cookies Recipes

LOADED CRISPY PUMPKIN COOKIES

Steps:

• Pre-heat the oven to 375°.
• Lightly grease or spray an aluminum cookie sheet pan. Do not use a teflon pan, silicone mats, or parchment paper.
• In a medium bowl, mix the flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.
• Melt the butter only half-way in the microwave, so it becomes semi-solid, semi-liquid. This takes 14 seconds in my microwave.
• With a mixer on medium speed, beat the butter, sugar, and vanilla extract until blended.
• Beat in the pumpkin puree and egg yolk until well-mixed.
• On lowest speed, mix in the dry ingredients that were set aside and beat this until a dough forms.
• On lowest speed, beat in the chocolate chips, walnuts, and raisins.
• Cover and refrigerate the dough for at least an hour.
• Using a cookie scoop or a tablespoon, place the balls of dough 2 inches apart on the cookie sheet.
• Press at least 2 chocolate chips, 2 raisins, and 1 chopped walnut piece on the tops of the cookie dough balls.
• Bake for 12-13 minutes, or until lightly browned around the edges.
• Remove them from the oven and immediately flatten the cookies with a smooth metal spatula.
• Carefully transfer the cookies to a wire rack to cool.
• Store the cookies in a tin, or a glass or ceramic container to keep them crisp. If you store them in a plastic container all cookies will soften.

PUMPKIN TOFFEE COOKIES

Steps:

• In a large bowl, cream shortening, sugar, salt, pumpkin, extract, spice, and egg.
• Add dry ingredients mix well.
• Fold in toffee and nuts.
• Drop by teaspoonfuls onto an ungreased cookie sheet.
• Sprinkle with cinnamon sugar.
• Bake at 375°F for approximately 12 minutes.
• Cool on a rack.