I’ve baked these cookies twice in the last two weeks because they are just so good. I only have a crappy photo of them though, and have been hesitant to show it to anyone because the picture doesn’t do the cookies justice. Thank you to Gina, for reminding me that I need to post them because everyone needs to try making them. Gina, you’ve got yourself a special appreciation coming your way!
These pumpkin toffee cookies were on my Halloween table, and they’d make a great dessert for any Thanksgiving meal. In this picture, they don’t look as delicious as they really are. They melt in your mouth. They are pumpkin, my favorite flavor. There are little chunks of gooey, sticky toffee in every bite. And, if you under-bake them, these cookies are even softer and gooeyer and more delicate. If that description doesn’t make you want to try them, here’s one more hint about how good they are: My girlfriend said she wanted to marry them. Thank goodness she now has to be gluten-free and egg-free, or else I’d never have a chance!
The recipe came from this blog, but instead of allspice I used cloves and my toffee was chocolate-almond-covered. I also couldn’t resist adding extra toffee to the batter.