Pumpkin Spice Toffee Cookies |Cooking With Amanda

If you've found yourself at Target within the last few weeks, you've probably noticed the pumpkin spice EVERYTHING trend. This fall flavor craze has made its way into so many products, it's almost overwhelming.

I'm typically not one for food trends; however, this is one trend that I can most definitely get behind. If you follow My Baking Addiction, you know that I am obsessed with pumpkin pie spice – from September through December; it pretty much ends up in allthethings.

At the urging my friend Amber, I found myself perusing the holiday aisles at Target for far too long. Bag after bag continuously flew off the shelves and into my cart – that's my story and I'm stickin' to it!

How could I possibly resist pumpkin spice morsels and M&M's? I was even lured in by the Pumpkin Spice Eggo Waffles – I'm telling you it's a problem. The one thing that I can't behind though is pumpkin spice gum – no, just no.

The idea for these pumpkin spice toffee cookies came about after seeing a boxed mix at Target. And even though I am SO not a box-mix snob, I thought I'd take this fun flavor combination and use it as inspiration for homemade cookies.

I started with one of my absolute favorite cookie base recipes, but instead of chocolate chips, I used NESTLÉ® TOLL HOUSE® pumpkin spice morsels. Now, I'll admit that I wasn't a huge fan of these morsels straight out of the bag, but I did really enjoy the sweet pumpkin spice flavor that they added to these cookies. Plus, the pop of orange really makes them quite festive.

If you're a lover of the chocolate and pumpkin combination, I'd highly recommend subbing out the toffee chips for dark chocolate chips. They were super delicious and the flecks of orange and brown make them perfect for Halloween.

If you love pumpkin as much as I do, you'll definitely want to check out this recipe for pumpkin pie muddy buddies and these incredible pumpkin cupcakes here on Food Fanatic.

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Pumpkin Spice Toffee Cookies Recipe

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Ingredients

1 1/2 cups unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
1 tablespoon pure vanilla extract
2 large eggs
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 1/2 teaspoons pumpkin pie spice
1 1/2 cups nestlÉ® toll house® pumpkin spice morsels
1 1/2 cups toffee bits

Directions

Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
In large bowl, with an electric mixer, beat butter and sugars until light and fluffy, about 3 minutes. Add in vanilla and eggs and beat until thoroughly combined.
In a medium bowl, whisk together flour, baking soda, salt and pumpkin pie spice.
Add dry ingredients to wet ingredients and mix until just combined.
Add in pumpkin spice morsels and toffee bits and mix until incorporated.
Cover and refrigerate dough for at least one hour.
Measure dough using a medium cookie scoop (about 1 1/2 tablespoons). Drop dough balls, 2 inches apart onto prepared cookie sheets.
Bake 12 to 14 minutes or until light brown (centers will be soft).
Allow cookies to cool on pan for about 2 minutes before removing them to a cooling rack.