Sunday, December 9, 2012
Pumpkin Toffee Cookies with Carmel Glaze
I adapted this recipe from the blogspot
Two Peas and Their Pod
. These are super yummy :) A soft pumpkin cookie with the suprise of toffee and an amazing carmel glaze. -Kristin
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground all-spice (optional)
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1 1/2 cups Heath Toffee Bits
For the Caramel Glaze:
2 cups powdered sugar
1/2 cup caramel sauce
2 tablespoons milk
Mix together the dry ingredients and set aside.
In a seperate bowl beat the butter and sugar together until creamy.
Beat in the pumpkin, egg and vanilla.
Gradually add the flour mixture.
Stir in toffee bits.
Bake at 350 for 10-12 minutes.
Cool completely before drizzeling on the carmel glaze.
Directions for Glaze:
Combine the ingredients and stir till smooth.
Drizzle over cooled cookies.
cookies and bars
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