Move over, pies and breads—this year, we're making pumpkin cookies! Use canned pumpkin puree or make your own, and top these cookies with homemade toffee pieces for an extra burst of sweetness. 

Preparation

For the toffee, combine butter, sugar and salt in a small sauce pot. Cook on medium heat, stirring regularly until a candy thermometer reads 300°F. Carefully mix in the vanilla, then pour into a dish lined with parchment paper to a depth of about 3/8-inch. Let cool to room temperature. When cool, chop the toffee into small pieces (about ¼-inch each), and set aside.

For the cookies, heat oven to 335°F.

In a large bowl, cream together the butter, sugars, spices and salt. In a separate bowl, mix together the egg, pumpkin puree and vanilla.

Add the egg mixture to the butter mixture, along with 1 cup of toffee pieces. Mix to evenly incorporate, then mix in the flour, baking soda and baking powder to form a dough. 

Scoop dough into 1-ounce balls and place on a lined baking sheet with about 2 inches between each one. Top each ball with a pinch of the remaining toffee pieces. Bake for 10–12 minutes until cookies are just set and the bottoms are light golden brown. Let cool for 10 minutes, then transfer to a wire rack to cool completely.