Crispy Chewy Toffee Pumpkin Cookies Recipes

CRISPY CHEWY TOFFEE PUMPKIN COOKIES

Steps:

• Combine soft butter, pumpkin puree, egg yolk and vanilla in a medium-sized bowl. Mix until smooth and well blended. Add the pumpkin pie spice, baking soda and salt
• Add brown sugar and granulated sugar. Stir until smooth and creamy.
• Sprinkle the flour over the top of the pumpkin mixture and mix until well combined. Add toffee bits (if using) and stir again.
• Preheat oven to 350˚F. Line two sheet pans with parchment paper.
• Refrigerate dough for 15 minutes while the oven is preheating.
• Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto prepared sheet pans, spacing 1 1/2-2 inches apart. Bake for 10 minutes, then sprinkle 1/2-1 teaspoon toffee bits over the top of each cookie. Return to oven for another 3-5 minutes or until puffed and golden brown.
• If not using toffee bits for garnish, bake cookies for 14-16 minutes, or until puffed and golden brown. Allow cookies to cool (they will firm up) for several minutes before transferring from pan to a cooling rack. Cool complete then store in an airtight container.

SOFT AND CHEWY PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
• In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
• Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
• Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

CHEWY PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
• Combine flour, oats, baking soda, cinnamon, and salt in a bowl.
• Cream butter in a large bowl with an electric mixer. Gradually add brown and white sugars; beat until light and fluffy. Mix in egg and vanilla extract until well combined. Add flour mixture in 3 batches, alternating with pumpkin, mixing well after each addition. Stir in chocolate chips.
• Drop medium spoonfuls of dough 2 inches apart onto the prepared baking sheets and spread into pumpkin shapes.
• Bake in the preheated oven until cookies are slightly firm and lightly browned, 20 to 25 minutes; do not overbake. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

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.