Toffee Pumpkin Cookie Brittle

 

Today was another baking day, one eye on the 49ers blow out against the Bills and the other on my cookie dough.  After baking my chili spiced pumpkin swirl brownies I had a cup of leftover pumpkin in the fridge, I know it could have gone in the freezer but I had this idea to use it up in a batch of cookies.  This quick and easy cookie brittle is fun to make, break up in random pieces and serve in chunks like peanut brittle, only it doesn’t stick in your teeth like brittle.  Adding the pumpkin probably makes the finished cookie softer but it does crisp up as it cools.  I might try making this recipe without the pumpkin but definitely not in October.
I like the idea of cookie dough that gets baked off and broken into pieces, this may be my new favorite way to make cookies.  Next week I have to get serious and make some healthy vegetable soups.  I heard it might rain next week, time to get out the soup kettle or maybe bake bread.  I also need to add to my pumpkin collection and break out the Halloween decorations.  Can’t wait to wear my pink wig and make the traditional twice baked potatoes for our Halloween party.
I should make another batch of this cookie brittle for  our party and stash it in the freezer.  Next Sunday I’m going to the 49ers game as we’re playing the NY Giants and it promises to be a great game.  That’s what I’m going to do, make another batch of this cookie brittle and bring it to the game for the press box goodies, they might be ready for a change up from all the brownies I’ve been sharing.  I hope everyone is enjoying the crisp cooler weather and has a chance to get in some Fall baking to celebrate the season.

Toffee Pumpkin Cookie Brittle

Adapted from 'big fat cookies' by Elinor Klivans

Ingredients

  • 1&1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1&1/2 sticks unsalted butter
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/4 cup solid-pack pumpkin
  • 1 teaspoon vanilla extract
  • 1&1/3 cups (8oz) crushed chocolate covered toffee, such as Heath English Toffee Bits
  • 1 cups pecans, chopped

Instructions

  1. Preheat the oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, stir together the flour, baking soda and salt, set aside.
  4. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, pumpkin and vanilla until smooth.
  5. Use a heavy wooden spoon to stir in the flour mixture.
  6. Stir in the crushed toffee and pecans.
  7. Spoon the dough on the parchment lined baking sheet.
  8. Spread the dough into a 12x8 rectangle, that is about 1/2" thick.
  9. Bake until the top is golden brown and firm, about 25 minutes.
  10. Cool the giant cookie on the baking sheet for about 10 minutes.
  11. Using a large metal spatula slide the cookie off the baking pan onto a metal rack to finish cooling.
  12. The cookie will become crisper as it cools.
  13. Break the cookie into pieces and serve.
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Comments

  1. Cooler weather always starts the pumpkin cravings! This cookie brittle with its toffee and pecans sounds like a wonderful antidote for them. :)

  2. No say it isn’t true, I’m not ready for the rain. I know we need it, I’m just being selfish. The cookies will be a big hit at the game. I like this idea too. I have a sugar pie pumpkin sitting on the counter waiting for roasting. Hope you are having a wonderful weekend.
    -Gina-

  3. I love your cookie brittle, what a wonderful idea and so much faster than scooping out all the cookies! The next time I have some remaining pumpkin, I know just where to turn :).

  4. Loving this idea of cookie brittle, it reminds me of the days I worked at a sub sandwich shop and we used broken cookies as frozen yogurt toppings. I know your family is loving all the baking you have been doing lately :)

  5. Can I puh-lease have some of these? They look like broken up chocolate chip cookies – only better because they have pumpkin and toffee bits and pecans! Hmmm…wonder if we can make this into a pie crust? Should be interesting…

    • pattysfood says:

      HI Jen, I’m thinking a baked pie crust filled with scoops of ice cream, I know I really have a sweet tooth!

  6. Patty, this looks sensational! So different and creative! I can’t wait to try it! Sorry your 49ers lost…they may lose again next week when they play my Giants! ;) Have a great time at the game!

    • pattysfood says:

      HI Carol, I guess my comment wasn’t too clear but the 49ers won and I’m hoping they don’t lose against the Giants, my husband is from NJ and roots for the Giants, although secretly;-)

  7. What a great way to make cookies! I’ll have to try this. I haven’t even had breakfast yet and now I want cookies.

  8. It’s tea time over here. I would love some cookie brittle for my tea! They must be delicious and addictive!

  9. What a fun treat! As a fairly messy cook, I am thrilled with the idea of purposely breaking the cookies into mismatched pieces. Most of my treats look that way anyway! Now I would have a reason ;-). The toffee pumpkin combo sounds delicious, too.

  10. What a great idea! I love all of the ingredients in these scrumptious cookies.

  11. Oohhh, now this is brittle I could totally sink my teeth into! It looks wonderful, Patty.

  12. Patty,
    Your pumpkin cookie looks wonderful, and Is a good way to use up leftover pumpkin puree. I lovve the addition of the toffee chips!

  13. I am a sucker for all things toffee. And of course, all things pumpkin. This post and recipe were a nice way to end a long Monday. Now I want to get into the kitchen and get creative. Thank you for sharing…and for inspiring me. I hope you have a wonderful evening!

  14. Oh wow what a delicious combination! Toffee and pumpkin! Like you said, without pumpkin works for the rest of seasons too, but I would love to eat this version first! It suddenly got cold and baked goods seem so comforting – I would love to see your twice baked potato dish you are talking about. I love potatoes and new delicious recipes are welcome!! :)

  15. Love this recipe, and it may be my new favorite.

  16. I love this idea – how fun! And the pumpkin is the perfect addition!

  17. Just the name had me sold but it looks amazing too!

  18. Gosh, Patty. I love the sound (and look!) of these cookies. From the pumpkin to the toffee and they’re so appealing broken off in pieces like that. I don’t see these lasting long anywhere they’re served, especially my house! :)

  19. Toffee pumpkin cookie brittle…what’s not to love?! Plus I’m always up for a cookie recipe that doesn’t require batch after batch of dough scooping. :D

  20. Yummy……delicious for halloween .

  21. This cookie brittle would be seriously dangerous in my hands. I would eat more than I care to admit. Great recipe, thanks for sharing Patty!

  22. What a great idea to make cookie Patty. No need for a cookie scoop to wash afterwards.
    best of luck to the 49ers!

  23. Oh, my goodness, Patty!! The title of these beauties alone is enough to tempt me, but the pics brought it to a whole new level. LOVE everything about these cookies.
    Go 9ers!!!!

  24. Patty – this brittle looks and sounds divine! I bet it was the perfect munchy item for the game! I am so loving all of the pumpkin recipes out now. Lovely photos!!!

  25. Pumpkin time…..very nice your cookie.
    francesca

  26. Oh my! Those cookies look fantastic. Great pics. Makes me want a cookie to go with my coffee this morning. Am definitely going to mark these as a must try. Thanks for sharing.

  27. Wow, my kids would love this…both with and without pumpkin! What a fun idea! We need the Packers to have a few blow outs. Hope we both have a win this weekend :)

  28. Patty, I’m reading this after the Giants vs the 49ers game and I’m sorry!! There’s always next year! I’ve been out of the loop lately with traveling and kidsitting!
    I’m sure your cookies were a huge hit!! These look like such a fabulous treat…my grandkids would love them! Just the word brittle has me wanting to make them!

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