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 egg
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.

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