#pumpkintoffee

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Ends on November 19th

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Indulge in the perfect blend of pumpkin, toffee, and chocolate with these irresistibly soft and chewy cookies. The warmth of pumpkin and aromatic spices combined with the sweetness of toffee and chocolate chips will leave you craving for more.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1 cup toffee bits. 1 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, whisk together the pumpkin puree, granulated sugar, melted butter, egg, and vanilla extract until smooth and well combined. In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the toffee bits and chocolate chips, distributing them evenly throughout the dough. Drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious soft and chewy pumpkin toffee chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the perfect blend of pumpkin, toffee, and chocolate with these irresistibly soft and chewy cookies. The warmth of pumpkin and aromatic spices combined with the sweetness of toffee and chocolate chips will leave you craving for more.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1 cup toffee bits. 1 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, whisk together the pumpkin puree, granulated sugar, melted butter, egg, and vanilla extract until smooth and well combined. In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the toffee bits and chocolate chips, distributing them evenly throughout the dough. Drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious soft and chewy pumpkin toffee chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes