Pumpkin Toffee Cookies

Pumpkin Toffee Cookies with Caramel Glaze

2 1/2 cups Gold Medal All-Purpose Flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 1/2 teaspoons nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup white sugar

1/2 cup dark brown sugar

1 cup canned pumpkin puree

1 large egg

1 teaspoon butter flavoring

1 teaspoon vanilla extract

1 (8 ounce) package toffee bits

1 cup powdered sugar

1/2 cup caramel sauce (ice cream topping)

2 – 3 tablespoons milk

Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside. In a separate medium bowl, beat together the butter and sugars until creamy. Beat in the pumpkin, egg, butter flavoring and vanilla extract. Gradually add in the dry ingredients and mix until just combined. Stir in the toffee bits by hand. Using a cookie scoop or spoon, drop about a tablespoon of dough onto baking sheet per cookie.

Bake the cookies for 10 to 12 minutes or until lightly browned around the edges. Let the cookies cool on the baking sheet for two minutes before transferring to wire racks to cool completely. For caramel glaze, in a medium bowl, combine powdered sugar, caramel sauce and milk. Whisk until smooth. Drizzle over cooled cookies. Let set to dry. Store in airtight container. Makes about 48 cookies.

-Recipe from Jennifer, Illinois State Fair, 2013 Gold Medal Flour Contest