Chewy Pumpkin Pie Pudding Toffee Cookies

 

Thanksgiving is one week away!

 

Are you ready?

 

I am!

 

I love Thanksgiving!

 

I love food in general, but Pumpkin Pie is my

favorite EVER!

 

Hold the Whipped Cream please.

 

Odd, maybe, but I want to tastes and savor

every bit of pumpkin and spice, and the

whipped cream just gets I the way.

 

Nothing gets between me and my

pumpkin pie!

 

These cookies are perfect if you are a

pumpkin pie lover.

 

No fork needed!

 

 

 

 

 

They are soft and chewy, and have a

great pumpkin flavor.

 

They get better as they sit.

 

When I first made them, I fell in love.

 

Then next day, we got engaged.

 

Then, on day three...we got married had 2.5 kids and a white picket fence.

 

So....I have to make more!

 

 

 

 

When I found the Pumpkin Pie Pudding in the stores, I

knew I wanted to make cookies, and I went

straight to my best friends Blog and found

this amazing recipe for

Simply the Softest Chocolate Chip Cookies Ever,

make them...they are wonderful!

 

But, I changed it up a little, as just like whipped cream,

I am not a huge fan of chocolate and pumpkin.

 

So I added chocolate toffee chips, they add a little sweetness, creaminess and crunch.

 

Perfection!

 

 

Chewy Pumpkin Pie Pudding Cookies

(adapted from Simply Sweets by Honeybee)

Printable version

 

2 3/4 c flour
1 tsp baking soda

1 tsp salt
 1 cup unsalted butter {softened} *
1/4 cup sugar
3/4 cup dark brown sugar
1 1/2 tsp vanilla {I used Mexican vanilla}
1 small {3.4 oz} pkg instant pumpkin pie pudding mix
2 eggs
1 {8 oz} pkg Milk Chocolate Toffee bits
 

Preheat oven to 375 degrees.

Combine the flour,baking soda and salt. In the bowl of your mixer add the butter, sugars, vanilla and pudding mix and beat until smooth and creamy. Then beat in the eggs until combined well. Add the flour mixture. Stir in the toffee bits. Drop about 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes.

Yield approximately 3 dozen cookies depending on how big you scoop them. I used a #30 scoop {2 tbsp} and got 34 cookies.

 

 

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