Pumpkin Toffee Cookies

🧂 Ingredients

• 2 cups brown sugar

  packed
• 1 cup canola oil

  or use coconut oil or avocado oil
• 15 oz. can solid pack pumpkin puree
• 2 large eggs
• 4 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1 tsp. sea salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 1 1/2 tbsp. cinnamon
• 1/2 tbsp. ground ginger
• 1/2 tbsp. ground cloves
• 1 tsp. pumpkin pie spice
• 10 oz. pkg. Heath English toffee bits

  divided use

Instructions

• 1 Preheat oven to 350°.
• 2 Lightly grease baking sheets; set aside.
• 3 Measure out 1/3 cup Heath English Toffee Bits; set aside.
• 4 Combine oil, brown sugar, pumpkin, eggs, salt, baking powder, baking soda,
  vanilla, cinnamon, ginger, cloves and pumpkin pie spice.
• 5 Mix well with an electric mixer until creamy.
• 6 Add the flour and the remaining amount of Heath English Toffee Bits.
• 7 Stir with a wooden spoon until combined.
• 8 With a one-quarter cup cookie scoop, drop cookie dough onto prepared baking
  sheets.
• 9 Sprinkle about ¼ teaspoon Toffee Bits on top of each cookie.
• 10 Press toffee bits lightly into the dough.
• 11 Bake at 350° for 15-20 minutes or until done.

Nutrition Info