Pumpkin Toffee Cookies with Browned Butter Glaze
Soft, moist Pumpkin Toffee Cookies with a brown butter glaze. These are the most perfectly seasonal cookies you could want for fall baking.
Servings: 48 small cookies
Ingredients
Cookie Ingredients
- 1 cup butter softened
- 2 cups white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 cups solid pack pumpkin
- 1 tsp vanilla
- 4¾ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1½ tsp cinnamon
- 1 tsp salt
- 8 oz bag toffee bits, about 1⅓ cups
Glaze Ingredients
- ½ cup butter
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 - 3 tbsp water, 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.
Nutrition
Calories: 206kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 47mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1840IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg