I have been waiting and waiting and waiting...and waiting for Fall to come. As of two weeks ago California was still melting under 100 degree weather. I was looking forward to our much needed family vacation at the coast so I could bundle up in warm sweaters, scarves and snuggle under a blanket. Wrong! Apparently the coast didn't get the memo because they were experiencing unusually warm weather. No sweaters or scarves were worn and definitely no blanket snuggling.
To my surprise the week we got back from vacation northern California's temperatures had plummeted 30 degrees! Hooray I say! So in commemoration of the long awaited Fall I am kicking it off with one of my favorite pumpkin cookie recipes. Hopefully wherever you are, whether warm or cool this will get you in the mood for the changing season and holidays to come!
White Chocolate and Toffee Pumpkin Cookies
2 1/4 all purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
1 can (15 oz) 100% pure pumpkin puree
2 large eggs
1 tsp vanilla
1 1/2 cups white chocolate chips
1 1/2 cups toffee pieces, and more for topping
2 cup powdered sugar
2-2 1/2 Tbl milk
1 tsp vanilla
1/2 white chocolate chips
Preheat oven to 375 degrees. Combine flour , pumpkin pie spice, baking powder, baking soda and salt; set aside. Beat butter and sugars until creamy. Add pumpkin, eggs and vanilla and beat until well combined. Gradually beat in flour mixture. Stir in white chocolate chips and toffee pieces. Drop large rounded tablespoons on baking sheet and bake for 15-20 minutes or until edges just start to become golden brown. Let cool before icing.
To prepare the icing place white chocolate chips in a microwave safe bowl with milk. Heat in 30 second increments until the white chocolate is melted and smooth. Add vanilla and whisk in powdered sugar until smooth.
Once cookies have cooled top with icing and let it cascade down the cookie. Top with toffee pieces and enjoy!