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pumpkin spice toffee roll-out cookie recipe

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Pumpkin Spice Toffee Roll-Out Cookie Recipe

Written by Mike Tamplin Sep 20, 2016

40 Comments

Pumpkin Spice Toffee Roll-Out Cookie Recipe by www.SemiSweetDesigns.com

I love the flavors of fall. Cinnamon, allspice, and cloves add such a wonderful autumn bite to baked goods, kind of like a cozy sweater that hugs your taste buds. Those fall spices also leave your kitchen smelling fantastic. If you want to “spice” up your typical sugar cookie recipe this season, here’s a great, tasty alternative.

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.

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For the printable version of this recipe, click here.

Pumpkin Spice Toffee Roll-Out Cookies

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

Instructions

  1. 1

    In a mixer, cream together butter and the two sugars. Mix until fluffy and well incorporated.

  2. 2

    Add egg, vanilla extract, salt, and pumpkin spice. Mix until it is all well incorporated.

  3. 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. 4

    Stir in the toffee bits.

  5. 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.

    pumpkin spice toffee cookie dough
  6. 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. 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.

    pumpkin spice toffee roll-out cookie recipe

After baking, this pumpkin spice toffee recipe creates a roll-out cookie that’s a little darker in color than my basic sugar cookie and has wonderful caramel flecks of the toffee bits scattered throughout. I paired these cookies with royal icing flavored with Lorann’s butter vanilla emulsion. However, regular vanilla icing is just as great.

pumpkin spice toffee roll-out cookie recipe

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40 replies on “Pumpkin Spice Toffee Roll-Out Cookie Recipe

  1. Question: When you make your royal icing recipe for this cookie recipe, do you use the same amount of Lorann’s butter vanilla emulsion as the recipe calls for in vanilla extract? Thanks.

    1. Yes, I would use the same amount.

      1. Thank you.

  2. Hey Mike, I would really love a printable version of this recipe, plus a few others that you have posted. These look amazing and I can’t wait to try them for my fall lineup

    1. Hi Nanette. I just added the printer-friendly version to this post.

  3. Hi – curious how many cookies this makes using the pumpkin shaped cookie cutter (obviously it’ll be different for smaller or large cookie cutters).

    Thanks!

    1. Hi Kasey, it makes about 22 to 24 3.5″ cookies.

  4. I made this recipe and it is very good except i baked mine at 375* for 9 minutes and they still seemed doughy so put them back in for few minutes longer. What did i do wrong? I followed the recipe. Is there no baking soda or baking powder in this recipe? Thx.

    1. Hi Marlene, everyone’s baking experience is a little different. Because of location, altitude, and different oven types, you’ll have to experiment on what works best for you. 375 degrees and 9 minutes is the sweet spot for me and my oven. You could try a lower temperature and longer bake time. Also, I personally don’t use baking powder to prevent spreading, but adding a teaspoon might help the cookies bake more evenly.

  5. Hi! I made these tonight and was a little disappointed in how they turned out. The dough was easy to work and they smelled amazing in the oven but they didn’t taste as good as I hoped. I realized after thinking it through that I forgot the salt! You have it listed in the ingredients list, but not in the instructions. Be sure to add it there so amateurs like me remember to add it! I’ll be sure to make them again…with salt next time. Thanks for sharing.

    1. Thanks for catching that, Carlie. I added salt to the instructions.

  6. Just saw the Zombie Trick-or-Treat video – I’m so glad to learn the toffee chips don’t cause problems for the royal icing! Now I just have to decide what I’m going to decorate: leaves, pumpkins, pine cones, trees, banners…. (If I had someone willing to mix 20 colors of royal icing I’d just make them all, lol.) LOVE your style and colors! Especially the base coats with thin PAINTED base coats; I don’t have an airbrush yet and it soaks in less dye than painting watered down gel coloring.

    1. Um – redundant, lol. You can edit my superfluous “base coat.”

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