Soft, moist pumpkin cookies with sweet toffee and brown butter glaze. Probably my favorite cookie ever!
I did it!!! I managed to hold off posting pumpkin recipes until September, just barely, I know. I do thoroughly enjoy summer and all the fresh fruit flavors that it holds, but the fall flavors of pumpkin, apple, cranberry and pear have my heart. Now that September’s here, get your baking pans out, because I am going to fill your month with a lot of exciting fall recipes. Truth be told, I am sad to see summer go. It’s hard to see the sunny days, summer guests and mini getaways that we enjoyed the past few months end, but I’m looking forward to fall. A few of my favorite things about fall: sweatshirts and boots, pumpkin spice lattes, bonfires, pumpkin bread, gorgeous leaves, pumpkin cookies, crisp mornings, and did I mention pumpkin?!?!
I’m starting my pumpkin fiesta with what is probably my favorite cookie ever! A soft toffee filled cookie featuring browned butter glaze. If you have been following my blog for very long, you probably know of my recent love affair with browned butter. I featured it alongside these peach cupcakes and this peach milkshake this summer. Now, I think browned butter has found it’s perfect mate in pumpkin. Together, they make each other three times better, a bit like marriage. And speaking of love and marriage and such, I’m totally in love with these cookies! And you will be too!
- 1 cup butter, softened
- 2 cups white sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 cups solid pack pumpkin
- 1 tsp vanilla
- 4 and 3/4 cup all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 and 1/2 tsp cinnamon
- 1 tsp salt
- 1 - 8 oz bag toffee bits (about 1 and 1/3 cups)
- 1 stick of butter,
- 3 cups of powdered sugar
- 2 T heavy cream
- 1 - 3 T water, as needed
- In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients to the wet and stir until combined. Mix in toffee bits.
- Preheat oven to 350 F. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely.
- To make the glaze, brown the butter in a saucepan over medium heat, stirring occasionally. Let cool. Mix in the powdered sugar, cream and as much water as necessary to make a smooth glaze. Drizzle, pipe or spread the glaze over cooled cookies. Cookies will be moister the second day.
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