Pumpkin Toffee Cookies with Salted Caramel Glaze

I have a problem.  This is the 4th pumpkin recipe I have made in only 2 weeks.  And October has only begun!  These cookies are absolutely tasty...no other way to describe it!  Moist, a little crunch from the toffee bits, and the salted caramel...come on, how could you not like these!  

Your neighbors will thank you after you take a plate of these over...and then ask you for the recipe...and surely they will be making them for themselves soon after!  They are that good :)

Pumpkin Toffee Cookies with Salted Caramel Glaze

yield: 24-36 cookies, depending on the size :)

3 cups all-purpose Gold Medal flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground all-spice

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 1/2 cups granulated sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 large egg

1 teaspoon vanilla extract

1 1/2 cups Heath Toffee Bits or chopped Heath candy bars

For the Salted Caramel Glaze:

2 cups powdered sugar

1/2 cup salted caramel sauce (see below)

2 tablespoons milk

Caramel Sauce:

3 tbsp brown sugar

1 tbsp water

1 tbsp butter

1/4 tsp salt

Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 3 minutes. Add in the pumpkin, egg, and vanilla extract. Beat until smooth. Slowly add in the dry ingredients and mix until just combined. Stir in the Heath Toffee Bits.

Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet. Place cookies about 1 inch apart. Bake the cookies for 12-14 minutes or until lightly browned around the edges and set. Let the cookies cool on the baking sheet for two minutes. Transfer to wire racks to cool completely.

While the cookies are cooling, make the salted caramel glaze. In a medium bowl, combine powdered sugar, salted caramel sauce, and milk. Whisk until smooth. When the cookies are cool, drizzle salted caramel glaze over the tops.

Note-for the glaze, you might need to add more powdered sugar or milk, depending on the thickness of your salted caramel sauce. Just whisk ingredients together until you reach desired consistency. If you use our salted caramel recipe sauce, you will end up with about 2 cups of salted caramel sauce. Store the leftover sauce in the refrigerator.

Recipe Source:  Two Peas and Their Pod