Toffee Pumpkin Cookies

Fall time is among us.  Pumpkin scent is in the air.  It’s the perfect time to experiment in the kitchen.  These soft, chewy pumpkin cookie have little bits of toffee goodies.  If your family loves pumpkin, you will have the perfect fall treat to share.  -Amanda 

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Toffee Pumpkin Cookies

2 ¼ cup flour

1 t baking powder

1 t baking soda

2 t cinnamon

1 t nutmeg

½ t salt

½ cup butter

1 cup sugar

½ cup brown sugar

1 cup canned pumpkin puree

1 egg, beaten

1 t vanilla

1 8oz package toffee bits

1 cup white chocolate melted 

In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Set aside.

In a mixer, cream butter and sugars until creamy. Add the egg, pumpkin and vanilla. Slowly add in the flour mixture, mixing until combine. Add toffee bits. Drop tablespoon sized cookies onto lined baking sheet. Bake at 350 for about 10 minutes. Let cool on baking sheet for 1 minute before removing to a wire rack. When cookies have cooled completely, drizzle on white chocolate. Let chocolate set before storing.  Store cookies in an airtight container. 

Toffee Apple Dip

It’s apple season.  I found this recipe a few years ago in Southern Living.  I tweaked the sugars to make this dip a little more visually pleasing.  This toffee apple dip is a perfect match with yummy Granny Smith apples or your favorite seasonal apples.  Make ahead for next get together.  Let the taste of fall take over! -Amanda

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Toffee Apple Dip

1 (8-oz.) package cream cheese, softened

1 (8-oz.) package toffee bits

3/4 cup firmly packed light brown sugar

1/2 cup powdered sugar

1 teaspoon vanilla extract

Stir together all ingredients until well blended. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.