Soft, moist Pumpkin Toffee Cookies with a brown butter glaze. These are the most perfectly seasonal cookies you could want for fall baking.
Course: Dessert
Cuisine: American
Servings: 48small cookies
Calories: 206kcal
Ingredients
Cookie Ingredients
1cupbuttersoftened
2cupswhite sugar
¾cupbrown sugar
2eggs
2cupssolid pack pumpkin
1tspvanilla
4¾cupsall-purpose flour
2tspbaking powder
2tspbaking soda
1½tspcinnamon
1tspsalt
8ozbag toffee bits, about 1⅓ cups
Glaze Ingredients
½cupbutter
3cupspowdered sugar
2tbspheavy cream
1 - 3tbspwater, only as needed
Instructions
Cookie Directions
Preheat oven to 350°F. 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.
Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not overbake. Let cool completely.
Glaze Directions
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.
Notes
Cookies will be moister the second day. I recommend storing them loosely covered vs airtight unless you live in a very humid climate.