By marian 18 Comments
Perfect for fall and perfect as a base for royal icing or on their own, I love this twist on my pumpkin spice cut-out cookie recipe. Delicious toffee bits and flavoring added to pumpkin sugar cookies, so yummy!
I’ll jump right in and share a few notes and then onto the recipe below. Happy baking!
Notes:
- This recipe holds its shape well when baked, however, no matter what recipe you use,these tipson how to prevent cookies from spreading are important to know.
- When the cookies come out of the oven, the toffee bits at the edges of the cookies will have melted, and will stick out a little. If you want your cookies to have perfect, clean edges, while the cookies are still hot, take a butter knife and just cut off the protruding toffee bits. Really, the cookies look fine with a few melted toffee bits, buuut, if you don’t want them there, you have the option to remove them!
- You can add more or less toffee flavoring, to your liking. I’ve made them without the flavoring and just the toffee bits, and they taste great too!
- Leftover pumpkin pie filling or pumpkinpurée freezes well for future use.
- I’ve been asked numerous times where I find my baking trays. I’ve bought them in different places, but my favorite source is our local restaurant supply store. If you don’t have one nearby, there are options on-line. My favorite kind isNordic Ware’s Aluminum Commercial Baker’s Half Sheet.
- To make your cookie spicier, add more cinnamon, ginger, nutmeg and all-spice.
Pumpkin Spice Cut-Out Cookie Recipe
Print Recipe
Pumpkin Spice Toffee Cut Out Cookie Recipe
Pumpkin spice toffee roll out cookies
Servings: 35 average-sized cookies
Ingredients
- 2 cups salted butter, room temperature (454 g)
- 1 cup granulated sugar (194 g)
- 1 cup brown sugar, lightly packed (187 g)
- 1/4 cup pumpkin purée or pumpkin pie filling (66 g)
- 2 large eggs
- 1 tsp toffee flavoring (LorAnn Oils English Toffee Flavoring)
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/2 tsp all-spice
- 5 cups all-purpose flour (754 g)
- 1/4 cup toffee bits
Instructions
Cream the butter and 2 sugars together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
Add pumpkin purée and eggs while slowly mixing. Add toffee flavoring and mix. Scrape down the bowl with your spatula at least once and mix briefly again.
Sift your dry ingredients together. (Flour, cinnamon, ginger, nutmeg and all-spice. I do not use baking powder in my cut-out cookies).
Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towel(s). Add the toffee bits. Observe the dough mixing; when it clumps around the paddle attachment and peels away from the sides of the mixing bowl, it’s ready. It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
If your dough is too wet, add 1/4 cup of flour and mix until it peels away from the sides of the bowl and clumps around the attachment. If the dough is too dry, first mix a little longer, and if still too dry, add a little bit of water or milk until it comes together.
Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
Cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
Preheat your oven to 350°F or 176°C.
Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
Let cookies cool to room temperature and decorate!
Wishing you lots of fun making and eating these!
Happy baking!
xo,
Marian
p.s. You might also be interested in:
How to Decorate Pumpkin Cookies
Pumpkin Cupcakes with Maple Cream Cheese Icing
How to Decorate a Spider Web Cookie
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Digital Download – Woodland Cookies
