Pumpkin Cookies with Toffee and Pecans

It's Fall! I had a hankering to make something pumpkin-y, so I decided these soft, cakey cookies fit the bill! I sort of messed with the recipe, decreasing the sugar in the recipe by about 1/4 cup and throwing in an extra egg white that was left over from another recipe, as well as throwing in a handful of toasted pecans, so I am not sure if my cookies represented the correct texture, but regardless, they were soft and moist, gently spiced, and not too sweet. Definitely a repeater. Everyone enjoyed them very much!

Pumpkin Toffee Cookies (Adapted from Two Peas and their Pod)

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt

1/2 cup unsalted butter (1 stick), at room temperature
1 & 1/4 cups granulated sugar (original recipe had 1 &1/2 cups)
1 cup canned pure pumpkin puree (unsweetened)
1 large egg + 1 egg white (original recipe only had 1 egg)
1 teaspoon vanilla extract

1 & 1/2 cups Heath Toffee Bits or chopped Heath bars
~1/2 cup chopped toasted pecans (optional, my addition)

Instructions:
Preheat oven to 350 degrees. Line a baking sheet with parchment or silicone. Chop up the pecans, if using, and toast in oven for 5-10 minutes. Set aside to cool.

In a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Set to one side.

In a mixer bowl, beat together the butter and sugar until fluffy, about 3 minutes. Add the pumpkin, egg, and vanilla. Mix until smooth. Slowly add the dry ingredients, mixing until just combined. Fold in the toffee bits and pecans.

Drop dough in 2 tablespoon portions (or use a medium cookie scoop) on the prepared cookie sheet, spacing the cookies at least 1 inch apart. Bake cookies for 12-14 minutes, or until the edges are lightly brown and the center of the cookie surface is set/no longer moist. Let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Store in airtight container for up to a few days, or freeze for longer term storage.