pumpkin-toffee-pecan cookies

This is a variation of a recipe from one of my all-time favorite cookbooks, The Victory Garden Cookbook. These puffy cake-like cookies are very special with a strong hint of orange combined with toasted pecans and bits of crushed toffee. They’re almost like mini cakes with a large dollop of cream cheese frosting on the top. I hope you enjoy them as much as we do. I just have to remember to put some aside for our Thanksgiving guests or we may just nibble them all away.

2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup sugar
½ cup unsalted butter, softened
1 egg
1 cup canned pure pumpkin
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 cup English toffee bits
½ cup coarsely chopped toasted pecans, toasted

Cream Cheese Frosting:
2 oz. cream cheese, softened
2 tablespoons unsalted butter, softened
2 tablespoons whipping cream or milk
¼ teaspoon vanilla extract
1¾ to 2 cups powdered sugar

Heat oven to 375°F. Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Beat the sugar and butter together on medium speed 3 minutes or until light and fluffy. Beat in the egg until blended. Beat in the pumpkin, orange peel and vanilla. Beat in the flour mixture on low speed until blended. Stir in the toffee and pecans. Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets. Bake 10 to 12 minutes or until lightly browned. Cool completely.

To make frosting, beat cream cheese, butter and cream together at medium-low speed until smooth. Reduce speed to low and beat in enough powdered sugar for spreadable consistency. Frost cooled cookies.

Makes 3 dozen cookies.