So I got a little sidetracked with Sue stealing a blog the other day and then entering the Power of Pink Challenge from the Beantown Baker’s blog. I have regained my train of thought now and will get back to my pumpkin recipes. I will try to make this the last one for a while.
I’m sooooooorry, it’s hard NOT to bake with pumpkin this time of year!
These are my Pumpkin Spice Cookies with Toffee Bits. Go ahead, you can get excited. They are as good as they sound. Unless you don’t like pumpkin, in which case, just skip back to Sue’s blog HERE. You won’t want to see how to make these delicious little morsels.
Pumpkin Spice Cookies with Toffee Bits
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 tsp pumpkin pie spice
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 1/4 cup pumpkin
1 tsp vanilla
1/3 cup toffee bits
Preheat oven to 350. Line cookie sheet with parchment paper.
Sift dry ingredients together in medium bowl. Set aside.
Cream butter and sugar together in large bowl, until creamy. Beat in pumpkin, egg, and vanilla.
Stir dry ingredients into wet ingredients using wooden spoon. Fold in toffee bits.
Drop by spoonfuls about 2 inches apart on cookie sheet.
Bake at 350 for approx 15 minutes or until lightly golden brown.
Remove from oven and let cool on tray for 5 minutes before removing to wire rack to cool completely.
If desired you can frost with cream cheese icing!
I had some left over from the Beet Cake :)
I will warn you – you have to like cake-like cookies. These are soft and fluffy and very tasty. Not crunchy at all. I am not a fan of crunchy cookies. Well, except for biscotti. But that’s not really a “cookie”.
Chewy even, yes.
Don’t like cake-like cookies? I don’t know if we can be friends.