Pumpkin Spice Toffee Roll-Out Cookie Recipe
I've posted my pumpkin spice cookie recipe a few years ago, but I've made a few tweaks to the original recipe since then. For a little extra kick, I threw in some toffee bits this time around for added caramel flavor. Here's my Pumpkin Spice Toffee Roll-Out Cookie recipe.
Ingredients
- 1 cup (two sticks) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 2 tsp pumpkin spice
- 1 tsp salt
- 3 cups all-purpose flour
- ½ cup toffee bits
Directions
- 1
In a mixer, cream together butter and the two sugars. Mix until fluffy and well incorporated.
- 2
Add egg, vanilla extract, salt, and pumpkin spice. Mix until it is all well incorporated.
- 3
Add flour, mixing a cupful at a time, to the butter/sugar/egg mixture. After everything is well mixed, the dough should be non-greasy to the touch. If it's still a little sticky, add a 1/4 cup of flour.
- 4
Stir in the toffee bits.
- 5
Roll to 1/4 inch thickness between two sheets of parchment or wax paper. (I love my Joseph Joseph rolling pin because the guides take the guess work out of wondering if your cookies are the correct thickness and evenly rolled out.) After rolling, chill the dough in the fridge for at least 30 minutes.
- 6
Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment paper-lined, light-colored baking sheet.
- 7
Bake at 375 degrees for 7-9 minutes. Remove from the oven before the first indication of the edges turning brown. Leave the cookies to cool on the baking sheet for 10 minutes.