Pumpkin Spiced Toffee Thins
By Paula DeenJUMP TO RECIPE
Cooking with Paula Deen Magazine
Prep time: 20 minutes
Cook time: 11-13 minutes
Servings: Makes about 60
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1 large egg, separated
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 (8-ounce) package toffee bits
Preheat oven to 350˚F. Spray a 15 x 10-inch rimmed baking sheet with cooking spray.
In a large bowl, beat butter and brown sugar with a mixer at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl. Add egg yolk and vanilla, beating until combined.
Gradually add flour and pie spice, beating until combined. Stir in toffee bits. Press mixture into prepared pan. In a small bowl, beat egg white until foamy; brush onto mixture in pan.
Bake until lightly browned, 11 to 13 minutes. Let cool for 5 minutes; score top into squares. Let cool completely before cutting fully into squares. Store in an airtight container for up to 3 days.