Pumpkin Toffee Cookies Recipe

Spray cookie sheets with cooking spray.

Pumpkin toffee cookies recipe. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. Pour toffee onto baking sheet lined with silicone liner. Refrigerate toffee for 20 minutes or until white chocolate has set.

Allow toffee to cool for 5 minutes. Preheat oven to 350ºf. 1 teaspoon baking soda.

Peel off the silicone baking mat and break toffee into pieces. Add the egg egg yolk and vanilla and mix well. Stir in the pumpkin butter until smooth.

Remove pan from heat stir in pumpkin pie spice and 1 cup of the pecans. Smooth into an even layer with a wooden spoon toffee should be thick and won t spread to edges of pan. Using a cookie scoop or spoon drop the dough onto the prepared baking sheet.

Re roll scraps and repeat. I baked and brought a batch to a thanksgiving winter cabin getaway this weekend. Bake at 350 for 15 20 minutes or until done.

Bake at 375 f for approximately 12 minutes. In a large bowl cream shortening sugar salt pumpkin extract spice and egg. In a large bowl mix together the melted butter brown sugar and granulated sugar until well combined.