TOFFEE RIBBON PUMPKIN COOKIES
Servings
Makes 2 dozen cookies
Total time
1
hourCrispy on the outside. Chewy toffee center. Meet your new fall crush. These pumpkin cookies deserve to be front and center during the fall, but let’s be honest here. We’ve made these in April and January and all the months in between. Makes 24 cookies.
Ingredients
1/2 cup butter
1/3 cup pumpkin puree
1 egg yolk
1 tsp Pure Vanilla Extract
1 tsp Maple Extract
3/4 cup dark brown sugar
1/2 cup granulated sugar
2 tsp Pumpkin Pie Spice
1 1/4 cups flour
1/2 tsp baking soda
3/4 tsp Vanilla Bean Sea Salt
1/3 cup toffee bits
Instructions
- In a stand mixer with the paddle attachment, combine butter, pumpkin puree, egg yolk, dark brown sugar, granulated sugar and extracts. Beat until smooth and creamy, scraping down the sides often.
- In a separate bowl, whisk together the flour, Pumpkin Pie Spice, baking soda and Salt. Add to the butter mixture and beat until well combined. Add toffee bits and run the mixer on low just a few rotations to mix in.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the parchment-lined sheet pans, 12 per pan. Bake for 13 minutes or until puffed and golden brown. Cool on sheet pan for 5 minutes, then move to a wire rack. The cookies will flatten when they cool.
