Pumpkin Toffee Cookies

Adapted from: Two Peas and Their Pod

3 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. allspice

½ tsp. salt

½ cup butter, room temperature

1 ½ cups sugar

1 cup pureed pumpkin

1 egg

1 tsp. vanilla extract

1 ½ cups toffee bits

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, allspice, salt.

Using an electric mixer, cream together the sugar and butter. Add the pumpkin, egg, and extract. Add the flour mixture slowly. Fold in the toffee bits.

Drop the cookie dough on the cookie sheets using a cookie scoop. Bake for 12-14 minutes. Let cool on the cookie sheets.

Printed from SweetLessons.blogspot.com