CRISPY CHEWY TOFFEE PUMPKIN COOKIES
These delicious Pumpkin Cookies are crispy and chewy at the same time and studded with buttery, crunchy toffee bits. A cookie lover's dream come true!
Provided by Chris Scheuer
Categories Dessert/Cookies
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 110 kcal, Carbohydrate 17 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 108 mg, Sugar 11 g, ServingSize 1 serving
CRUNCHY PUMPKIN COOKIES
Crunchy Pumpkin Cookies are beautifully buttery, melt in your mouth and tasting of pumpkin and cinnamon! Perfect cookie with a crunch for any occasion!
Provided by Jo Allison
Categories Biscuits / Cookies Snack Treat
Time 30m
Number Of Ingredients 7
Steps:
- Put all the ingredients in a bowl of food processor and pulse gently until they turn into smooth and silky, orange dough. Turn out onto the kitchen counter, divide dough in half and shape into two flat disks. Wrap them in cling film and put in the fridge for minimum 30 minutes (a bit longer would be even better).
- If you don't have food processor simply sieve your flour, icing sugar and cinnamon into a large bowl and add cold and cubed butter. Rub the butter and flour mixture together with your fingers until they start looking like breadcrumbs. Add remaining ingredients and mix them in with your hand, kneading gently until you reach smooth and silky, orange dough consistency. Proceed as per instructions above.
- After the dough has had time to chill, take it out of the fridge and onto the floured kitchen surface. Roll it out to the thickness of pound coin and cut the cookie shapes using the cutter of your choice. Re-roll the remaining dough and repeat until you've used up all the dough.
- Bake your cookies on the baking sheet lined with baking parchment in the oven preheated to 170C/325F/Gas Mark 3 for approx 20 min (keep an eye on them from 15 min on just in case your oven is slightly unpredictable).
- Transfer baked cookies onto cooling rack and repeat with the remaining ones. Wait for them to cool and enjoy!
Nutrition Facts : Calories 83 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 1 mg, Sugar 2 g, ServingSize 1 serving
LOADED CRISPY PUMPKIN COOKIES
PUMPKIN COOKIES - Crispy on the outside, chewy on the inside! Loaded up with raisins, chocolate chips, and walnuts.
Provided by angiesopenrecipebox.com
Categories Dessert
Number Of Ingredients 16
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.
Nutrition Facts : Calories 111 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 13 mg, Sodium 65 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
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