Ingredients

The following ingredients have 36 Servings
  • 1 cup pumpkin puree
  • ¼ cup caramel sauce
  • 1 cup granulated sugar
  • ½ cup oil (canola or vegetable)
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 cup toffee bits
  • 1 cup chopped pecans (optional but highly recommended)

Instruction

  • Preheat oven to 375 degrees. Line cookie sheets with parchment paper (or lightly grease the cookie sheet if you don’t have parchment paper).
  • In the bowl of a stand mixer, combine pumpkin, caramel sauce, sugar, oil, vanilla and egg. Mix until well combined.
  • In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
  • Add in the toffee bits and nuts and stir until evenly combined.
  • Using a medium cookie scoop, drop mounds of the cookie dough on the prepared cookie sheets.
  • Bake for 10 to 12 minutes. Allow the cookies to cool slightly before removing to a wire rack to cool completely.