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+ servings

Pumpkin Toffee Cookies with Browned Butter Glaze

Servings: 4 dozen cookies


For the Cookies

  • 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

For the Glaze

  • 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.