I had to make another batch of these cookies to find out if the imperfect results from the first time were due to the gluten-free flour, personal technique, or a wonky recipe. Here is the control batch, executed just as described in the original recipe.
Pumpkin Toffee Cookies
from two peas & their pod
3 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt
1/2 c unsalted butter, at room temperature
1 1/2 c granulated sugar
1 c pumpkin puree
1 large egg
1 tsp vanilla extract
1 1/2 c toffee bits
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
In a large bowl, beat the butter and sugar until creamy, about 3 minutes.
Add the pumpkin, egg, and vanilla extract; beat until smooth.
Add in the dry ingredients and mix until just combined.
Stir in the toffee bits.
Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, about 1 inch apart.
Bake 12-14 minutes or until lightly browned around the edges and set.
Cool cookies on the baking sheet for two minutes before transferring to wire racks to cool completely.
What? These are puffy like little cakes instead of flat cookies like I'd expected. And I thought these turned out puffy when I made them gluten-free because of the gluten-free flour. Sure, these spread a little but clearly there is something going on. Scouring comments on Two Peas page, I see that there was recommendation for decreasing the flour quantity by 1/2 - 3/4 cups if the cookies turn out like whoopie pies. One day I'll find out how that works out because round or flat, these cookies taste good!
- all-purpose flour: $0.24
- unsalted butter: $0.54
- granulated sugar: $0.30
- egg: $0.30
- vanilla extract: $0.08
- toffee bits: $0.69