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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

45 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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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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45 replies on “Pumpkin Spice Toffee Roll-Out Cookie Recipe

  1. Hi Mike! Can milk-chocolate toffee bits be used in this recipe? I can’t seem to find just plain toffee bits at my grocery store. I am not sure how the milk-chocolate kind would interact with the icing or taste? I’m new to all this! Thank you :)

    PS
    Made your oreo sugar cookies for Halloween and they were a HUGE hit!!

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