Pumpkin Toffee Cookies

• 2-1/4 cups Flour
• 1 teaspoon Baking Powder
• 1 Tablespoon Baking Soda
• 2 teaspoons Cinnamon
• 1 Tablespoon Nutmeg
• 1/2 teaspoons Salt
• 1/2 cups Butter, Softened
• 1 cup Sugar
• 1/2 cups Brown Sugar
• 1 whole Egg
• 1 cup Pumpkin Puree, Canned
• 1 teaspoon Vanilla
• 8 ounces, weight Toffee Bits
• 1/2 cups White Chocolate, Melted

1. Preheat oven to 350u0b0F. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl. Set aside.
2. In a mixer, cream together butter and sugars until creamy. Add the egg, pumpkin and vanilla. Slowly add in the flour mixture, mixing until combined. Add toffee bits.
3. Drop cookies onto lined baking sheet using a tablespoon. Bake about 10 minutes. Let cool on baking sheet for 2-3 minutes before removing to a wire rack. When cookies have cooled completely, drizzle on white chocolate. Let chocolate set before storing.
4. Makes about 4 dozen small cookies.
5. Recipe adapted from All Recipes, via Bake your Day.

flour, baking powder, baking soda, cinnamon, nutmeg, salt, butter, sugar, brown sugar, egg, pumpkin puree, vanilla, weight toffee, white chocolate

Taken from tastykitchen.com/recipes/desserts/pumpkin-toffee-cookies/ (may not work)