Pumpkin Spice Toffee Cookies
Pumpkin Spice Toffee Cookies
The interesting thing about pumpkin spice is that most pumpkin spice treats don’t actually have any pumpkin in them. And I’m fine with that! It honestly weirded me out when Starbucks added real pumpkin to their lattes. Pumpkin spice comes from a blend of cinnamon, nutmeg, ginger, and allspice. I don’t need real pumpkin in my coffee! I don’t want a pumpkin latte, I want a pumpkin spice latte. It’s supposed to taste like the flavour of pumpkin spice. It’s in the name!
Ok rant over. These cookies don’t have real pumpkin in them. They taste delicious and are festive.
INGREDIENTS
3 cups all-purpose flour
2 tsp. pumpkin spice
1/2 tsp. salt
1 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tbsp. vanilla
1/2 cup toffee bits
YIELD
3 dozen
TIME
Prep - 20 minutes
Chill- 30-60 minutes
Bake - 12 minutes
TOOLS
2 bowls
Stand or hand mixer
Rolling pin
Cookie cutters
Baking sheets and cooling racks
DIRECTIONS
In a medium bowl, mix flour, pumpkin spice, and salt together. Set aside.
In a large bowl, use a hand or stand mixer to beat the butter and both sugars on medium speed for 2 minutes. Add in egg and vanilla and beat for an additional minute. Stir in toffee bits.
Divide dough into two. Form into flat disks and cover with plastic wrap. Chill in the fridge for 30-60 minutes.
Preheat the oven to 375°F. Lightly flour a clean surface and the rolling pin. Line baking sheets with silicone mats or parchment paper.
Take one disc out of the fridge and roll out to about 1 cm (1/4 inch) thick. Cut out cookies with your cutters. Place evenly spaced out on your prepared sheets.
Repeat with the other half of the dough*.
Bake for 7-9 minutes until the edges of the cookies begin to lightly brown.
Cool for five minutes on the pan before transferring to wire racks to continue cooling.
Recipe adapted from two different recipes from Semi Sweet.
TIPS
*It’s important to keep your dough chilled to keep the cookie’s shape. In between rolling out batches I return my dough to the fridge. Another thing you must keep cool is your baking sheets! When you reuse the baking sheets they will be warm from the oven and will begin warming up your dough. To counter this, sometimes I put my sheets on my balcony to cool between batches. However, the day I made these it wasn’t cold enough outside, so I put icepacks under the sheets and it cooled them quickly.
