These Pumpkin Toffee Cookies are a fall treat that brings together the cozy taste of pumpkin and sweet bits of toffee. They’re soft, chewy, and perfect for sharing—or keeping all to yourself!
Honestly, who can resist the combo of pumpkin and toffee? I make them for cozy nights with a cup of tea, though I won’t judge if you eat them for breakfast! 🎃🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookie dough. You can substitute whole wheat flour for a healthier option, but it may change the texture slightly.
Pumpkin Puree: Make sure to use plain pumpkin puree for a rich flavor. If pumpkin isn’t available, butternut squash puree makes a great stand-in!
Butter: Unsalted butter gives you control over the salt level. If you’re looking for a lighter cookie, you could substitute half the butter with applesauce, although the texture will differ.
Toffee Bits: If toffee bits are hard to find, consider using chopped caramel candies or chocolate-covered toffee bits for a similar sweet crunch.
Chocolate Chips: Swap semi-sweet chocolate chips for milk chocolate or dark chocolate based on your taste preference. You can also use dairy-free options if you’re avoiding dairy.
How Do I Get Soft and Chewy Cookies?
The key to soft and chewy Pumpkin Toffee Cookies is all in the baking time and technique. Here are some tips to ensure you get that perfect texture:
- Mix your butter and sugars until fluffy, but don’t overmix the dough after adding the flour.
- Bake your cookies just until the edges are set and the centers look soft. This usually means checking them around the 12-minute mark.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them maintain some softness as they finish cooking.
Remember, cookies will continue to firm up slightly as they cool, so it’s okay if they look a tiny bit underbaked! Enjoy your baking adventure!
Delicious Pumpkin Toffee Cookies Recipe
Ingredients You’ll Need:
Dough Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon (optional, for extra warmth)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup semisweet chocolate chips
- 1 cup toffee bits (such as Heath or Skor bits)
- 1/2 cup mini marshmallows (plus extra for topping)
- Turbinado sugar or coarse sugar (optional, for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, followed by 12-14 minutes for baking. You’ll want to let your cookies cool for about 5 minutes on the baking sheet after baking. Overall, you can expect to spend about 35-40 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix Dry Ingredients:
Grab a medium bowl and whisk together the flour, baking soda, salt, pumpkin pie spice, and optional cinnamon. This mixture will add flavor and structure to your cookies. Set it aside for later.
3. Cream Butter and Sugars:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter with the granulated sugar and brown sugar. Beat it for about 3-4 minutes until it’s light and fluffy—this step is key for chewy cookies!
4. Add Egg, Pumpkin, and Vanilla:
Next, beat in the egg until everything is well combined. Then, add the pumpkin puree and vanilla extract, mixing again until it’s smooth and creamy.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients from your earlier bowl to the wet mixture. Mix just until everything is combined—don’t overmix to keep the cookies soft!
6. Fold in Mix-ins:
It’s time to add the fun stuff! Gently fold in the chocolate chips, toffee bits, and mini marshmallows using a spatula. Make sure they are evenly distributed for a tasty bite every time.
7. Portion Cookies:
Scoop out the dough using a cookie scoop or tablespoon, aiming for about 2 tablespoons per cookie. Place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Add Toppings (optional):
If you’d like, press a few extra marshmallows and toffee bits on top of each dough ball. For a little crunch, sprinkle a bit of turbinado or coarse sugar on top.
9. Bake:
Pop your baking sheets in the oven and bake for 12-14 minutes. You want the edges to be set while the centers still look a little soft. Remember, they’ll continue to firm up as they cool!
10. Cool:
After baking, let your cookies cool on the baking sheet for about 5 minutes. This helps them hold their shape. Then, transfer them to a wire rack to cool completely.
11. Serve and Enjoy:
These cookies are best enjoyed warm with a cold glass of milk or your favorite warm drink. Get ready for the delightful combination of pumpkin spice, chocolate, and toffee in every bite!
These Pumpkin Toffee Cookies are a delicious fall treat that your friends and family will love. Enjoy every bite! 🍪🎃
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to cook and puree the pumpkin until it’s smooth. You’ll need about 1 1/4 cups of fresh pumpkin puree for this recipe, but let it cool and be sure to drain any excess moisture for the best results!
How Do I Store Leftover Cookies?
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months—just make sure to layer parchment paper between cookies to prevent sticking.
Can I Substitute the Toffee Bits?
Absolutely! You can swap toffee bits with chopped caramel candies, white chocolate chips, or even nuts for extra crunch. Just adjust the sweetness as needed!
What if My Cookies Spread Too Much While Baking?
If your cookies spread too much, try chilling the dough for 30 minutes to an hour before baking. This helps solidify the butter, preventing excessive spreading in the oven. Also, make sure you’re measuring your flour accurately—too little can lead to spreading!
