These Pumpkin Toffee Cookies are soft, chewy, and filled with the warm flavors of pumpkin spice! Plus, the bits of toffee add a sweet crunch that’s simply irresistible.
Whenever I bake these, the smell fills the house and makes everyone smile. They make a perfect treat for fall—just grab a cookie and a warm drink, and you’re all set! ☕️🍪
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is a convenient choice, but you can use homemade pumpkin puree if you have time. Just roast a fresh pumpkin, scoop out the flesh, and blend until smooth!
Butter: Unsalted butter is preferred, as it lets you control the saltiness. If you’re dairy-free, coconut oil or vegan butter are great alternatives.
Toffee Bits: You can use chocolate-covered toffee or butterscotch chips if you can’t find traditional toffee bits. They’ll still give you that delightful sweet crunch!
Mini Marshmallows: If you want to keep things simple, skip the marshmallows or try using vegan marshmallows to cater to a plant-based diet.
What’s the Best Way to Measure Flour for Cookies?
Correctly measuring flour is key to the perfect cookie texture. Spoon the flour into your measuring cup rather than scooping it directly, which can lead to packing it down and using more than you need.
- Fluff the flour in its container with a whisk.
- Use a spoon to transfer flour to your measuring cup.
- Level off the flour with a straight edge (like a knife) to ensure an accurate measurement.
If you have a kitchen scale, 1 cup of all-purpose flour weighs about 120 grams, which is the most reliable way to measure!
Delicious Pumpkin Toffee Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
Add-Ins:
- 1 cup toffee bits (milk chocolate or classic toffee pieces)
- 1/2 cup mini marshmallows (optional)
- Coarse sugar for sprinkling on top (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and 12-15 minutes to bake, plus an additional 5 minutes for cooling on the baking sheet. In total, allow around 35 minutes to enjoy these cozy cookies fresh from the oven!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat until the mixture is light and fluffy—this should take about 2-3 minutes.
3. Mix in the Pumpkin and Egg:
Next, beat in the large egg, followed by the canned pumpkin puree and vanilla extract. Mix until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures that your dry ingredients are evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture, stirring just until fully incorporated. Be careful not to over-mix; stir until you no longer see any flour streaks!
6. Add Toffee Bits:
Gently fold in most of the toffee bits, setting aside a few to sprinkle on top later. This adds that delightful crunch and sweetness!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
8. Top Your Cookies:
If you’d like, add a few reserved toffee bits and mini marshmallows on top of each dough ball. Then, sprinkle with coarse sugar for a sweet crunch!
9. Bake the Cookies:
Place the baking sheets in the oven and bake for 12-15 minutes, or until the edges are set and the tops are slightly puffed.
10. Cool and Enjoy:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature for a delightful treat!
These Pumpkin Toffee Cookies are a perfect blend of moist pumpkin flavor and sweet, crunchy toffee—ideal for sharing or enjoying with your favorite hot drink!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! Just make sure to roast and puree the pumpkin until it’s smooth. You typically need about 1 medium pumpkin to get the equivalent of 1 cup of puree.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose contains xanthan gum for better texture.
How Should I Store Leftover Cookies?
Store any leftover 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 they’re well-wrapped!
Can I Add Nuts to This Recipe?
Definitely! Chopped walnuts or pecans would be a delicious addition. Just fold them in along with the toffee bits before baking!
