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.