Friday, December 21, 2012

Pumpkin Toffee Cookies with Salted Caramel Glaze

Made these for a cookie swap, ended up with about 48 cookies.
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.

for cookies
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
1.5C sugar
1C pumpkin puree
1 egg, room temperature
1 tsp vanilla extract
1.5C Heath toffee bits

for caramel
1.5C sugar
3 tbs butter, room temperature
1C heavy cream, room temperature
1 tbs sea salt flakes

for glaze
2C powdered sugar
2 tbs heavy cream

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper (or a Silpat, but I don't have one of those).
  3. In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
  4. In a large bowl (or stand mixer), beat butter and sugar until creamy -- about 3 minutes.
  5. Add pumpkin, egg, and vanilla extract. Beat until smooth.
  6. Slowly add in the flour mixture, mix until combined.
  7. Mix in Heath bits.
  8. Using a cookie scoop or spoon (I used a 1 tbsp measuring spoon), drop dough onto baking sheet about 1" apart.
  9. Bake cookies for 12-14 minutes, until lightly browned around the edges.
  10. Let cookies cool on baking sheet for at least 2 minutes before transferring to wire rack.
  11. While the cookies are cooling, prepare the glaze.
  12. for caramel:  Make sure to have all your ingredients ready, as caramel is EASY to burn.
  13. Heat sugar over medium-high heat in large sauce pan.
  14. When sugar starts to melt, start whisking the sugar - the sugar will clump up, but keep whisking.
  15. When the sugar is totally melted, you can stop whisking.
  16. Continue cooking sugar until it is an amber color -- this happens quick so pay attention!
  17. As soon as the sugar reaches an amber color, add the butter and whisk until the butter is melted.
  18. Remove the pan from heat and carefully pour in the heavy cream (it will bubble up).
  19. Whisk until the cream is incorporated and the caramel is smooth.
  20. Whisk in sea salt flakes.
  21. Let caramel cool in pan for 10 minutes before transferring to a bowl or jar.
  22. Let cool to room temperature (I waited about 15 minutes).
  23. for glaze: In a medium bowl, combine salted caramel, powdered sugar, and heavy cream.
  24. Whisk until smooth.
  25. When cookies are cooled, drizzle glaze over the cookies.
  26. Let caramel harden, or don't -- I waited over night so that they were less messy and easily stacked.
  27. Enjoy!

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