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Pumpkin Spice Toffee Rollout Cookies

Pumpkin spice toffee rollout cookies with a buttery, spiced dough and crunchy toffee bits, cut into pumpkin shapes. Chilled for easy rolling, baked until lightly golden, then finished with a quick cinnamon glaze drizzle.
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Prep Time 30 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 3 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 lb unsalted butter, softened Measure and soften before mixing.
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.25 cup pumpkin puree (blotted very dry) Blot until dry so the dough rolls cleanly.
  • 1 egg
  • 1 tsp vanilla
  • 0.75 cup toffee bits (Heath)
Cinnamon glaze
  • 1.5 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the cookie dough
  1. Beat the softened unsalted butter with both granulated sugar and brown sugar until smooth and creamy. The mixture should look lighter in color and slightly fluffy.
  2. Mix in the blotted very-dry pumpkin puree, then add the egg and vanilla. Scrape down the sides so the dough stays evenly combined.
  3. Fold in the flour, baking powder, salt, pumpkin pie spice, and cinnamon until no dry streaks remain. Fold in the toffee bits last so they stay suspended in the dough.
  4. Divide the dough into workable portions and refrigerate for 1 hour. Chill until firm enough to roll without sticking.
Roll, cut, and bake
  1. Preheat the oven to 350F and line a sheet pan for easy transfer. Let the oven fully reach temperature before baking.
  2. Roll the chilled dough to about 1/4 inch thick on a lightly floured surface. Aim for even thickness so pumpkin cut-outs bake at the same rate.
  3. Cut with pumpkin or fall-themed cutters and place shapes on the sheet pan. Gather scraps as needed and keep dough cold while you work.
  4. Bake for 10-12 minutes at 350F until the edges look set and lightly golden. Remove when the centers still look tender and will firm as they cool.
Glaze and finish
  1. Cool the cookies completely before glazing to prevent the icing from melting. Wait until they feel firm to the touch.
  2. Stir powdered sugar, milk, and cinnamon to make a pourable cinnamon glaze. Drizzle over the cooled cookies in thin lines.

Notes

Pro tip: blot the pumpkin puree very dry before mixing for a dough that rolls cleanly and cuts sharply. Store cookies in an airtight container at room temperature for up to 4 days; refrigerate for up to 7 days. Freezing is yes—freeze baked cookies (unglazed or glazed) for up to 2 months, then thaw and drizzle fresh glaze if desired. For a dairy-light option, use plant-based butter (1:1) and milk substitute in the glaze.