SO delicious & the consistency was perfect.
**This will result in more salted caramel glaze than you need for the cookies unless you really want to smother them, the original recipe for the caramel was huge and I quartered it but didn't want to go much less than that. Have no fear -- salted caramel glaze is deeeeeeelicious on everything, including on spoons by itself.
3C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
1/2C salted butter, room temperature
1C pumpkin puree
1 egg, room temperature
1 tsp vanilla extract
1.5C Heath toffee bits
3 tbs butter, room temperature
1C heavy cream, room temperature
1 tbs sea salt flakes
2C powdered sugar
2 tbs heavy cream
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper (or a Silpat, but I don't have one of those).
- In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
- In a large bowl (or stand mixer), beat butter and sugar until creamy -- about 3 minutes.
- Add pumpkin, egg, and vanilla extract. Beat until smooth.
- Slowly add in the flour mixture, mix until combined.
- Mix in Heath bits.
- Using a cookie scoop or spoon (I used a 1 tbsp measuring spoon), drop dough onto baking sheet about 1" apart.
- Bake cookies for 12-14 minutes, until lightly browned around the edges.
- Let cookies cool on baking sheet for at least 2 minutes before transferring to wire rack.
- While the cookies are cooling, prepare the glaze.
- for caramel: Make sure to have all your ingredients ready, as caramel is EASY to burn.
- Heat sugar over medium-high heat in large sauce pan.
- When sugar starts to melt, start whisking the sugar - the sugar will clump up, but keep whisking.
- When the sugar is totally melted, you can stop whisking.
- Continue cooking sugar until it is an amber color -- this happens quick so pay attention!
- As soon as the sugar reaches an amber color, add the butter and whisk until the butter is melted.
- Remove the pan from heat and carefully pour in the heavy cream (it will bubble up).
- Whisk until the cream is incorporated and the caramel is smooth.
- Whisk in sea salt flakes.
- Let caramel cool in pan for 10 minutes before transferring to a bowl or jar.
- Let cool to room temperature (I waited about 15 minutes).
- for glaze: In a medium bowl, combine salted caramel, powdered sugar, and heavy cream.
- Whisk until smooth.
- When cookies are cooled, drizzle glaze over the cookies.
- Let caramel harden, or don't -- I waited over night so that they were less messy and easily stacked.