Pumpkin Toffee Cookies

Bare with me for a second.  I wanted to make cookies...pumpkin cookies.

I wanted them to have a little something special.  Chocolate chips were a no brainer.

But I wanted more.  And so I thought...pumpkin spiced lattes. 

Pumpkin and coffee = goodness.

When I think of coffee, I think of toffee.  Maybe it is because they rhythm.  It could be a stretch.  I went from coffee to toffee. 

My cookie was born.

And they were good.  Really good.  A bit more cake like than chewy cookie but definitely really good.

Pumpkin Toffee Cookies

by Emily Morris

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: bake dessert pumpkin cookie fall

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Ingredients (16 cookies)

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1 cup toffee pieces
• 1/2 cup chocolate chips

Instructions

In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.

Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.

Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool.

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