These Pumpkin Toffee Cookies are a tasty treat, blending the warm flavors of pumpkin with sweet toffee bits. Soft and chewy, they are perfect for fall!
Every bite feels like a cozy hug. I love making these cookies while sipping on a warm drink. Don’t be surprised if they disappear quickly—everyone loves them! 🍂😊
Key Ingredients & Substitutions
Pumpkin Puree: This gives the cookies their flavor and moisture. If you don’t have canned pumpkin, you can make your own by roasting a pumpkin and pureeing the flesh. It’s also fine to use butternut squash puree as a substitute!
Chocolate Chips: I love using semisweet chocolate chips, but milk or dark chocolate can also be great options. For a fun twist, try swapping some of the chocolate chips with white chocolate or even peanut butter chips.
Toffee Bits: These add a nice crunch and sweetness. If you can’t find toffee bits, you can chop up some butter toffee candy or skip them altogether if you’d like a less sweet cookie!
Spices: Pumpkin pie spice really enhances the autumn flavor, but you can mix your own using equal parts cinnamon, nutmeg, ginger, and a pinch of clove. If you prefer less spice, adjust the amount to your taste.
How Do I Ensure My Cookies Are Soft and Chewy?
The key to soft and chewy cookies is to not overmix the dough. When you combine the dry and wet ingredients, mix just until they come together. Overmixing can add too much air and create tough cookies. Also, be careful not to overbake! Cookies continue to cook on the baking sheet after you pull them out
- When baking, watch for a slight golden color at the edges. They should appear soft in the middle.
- Once out of the oven, let them rest on the baking sheet for 5 minutes before moving them to a wire rack.
- Storing cookies in an airtight container helps maintain their soft texture too!
Delicious Pumpkin Toffee Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon salt
Mix-Ins:
- 1 cup semisweet chocolate chips
- 1 cup toffee bits
- 1/2 cup mini marshmallows (optional)
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and around 12-15 minutes for baking. Plus, don’t forget to let the cookies cool for a few minutes after baking. Overall, set aside about 40 minutes to enjoy this delightful baking experience!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it heats up, grab your baking sheets and line them with parchment paper or silicone mats so the cookies won’t stick.
2. Cream the Ingredients:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a wooden spoon, cream these ingredients together until the mixture is light and fluffy. This will make your cookies nice and soft!
3. Mix in the Pumpkin:
Now, add the pumpkin puree, eggs, and vanilla extract to the bowl. Beat everything together until fully combined. You want a smooth and creamy mixture—this part smells amazing!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This will evenly distribute the leavening agents and spices throughout the cookie dough.
5. Mix It All Together:
Gradually add the dry ingredients to the wet mixture. Gently mix them together, just until combined. Don’t overmix; it’s okay if a few flour streaks remain.
6. Fold in the Goodies:
Now it’s time for the fun part! Fold in the chocolate chips, toffee bits, and those mini marshmallows if you’re using them. Make sure they are evenly distributed in the dough.
7. Scoop and Bake:
Use a spoon or cookie scoop to drop spoonfuls of dough onto your prepared baking sheets. Space them about 2 inches apart, as they will spread while baking.
8. Baking Time:
Pop the sheets in the oven and bake for 12-15 minutes. Look for a lightly golden edge, while the center might still look soft—that’s perfect!
9. Cool Down:
Once baked, remove them from the oven and let the cookies sit on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Your Pumpkin Toffee Cookies are ready to be enjoyed! Serve them warm with a glass of milk or your favorite fall drink. Perfect for sharing with family and friends!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast a pumpkin, scoop out the flesh, and puree it until smooth. You’ll need about 1 cup of puree, similar to the canned version!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze the cookies in a freezer-safe bag or container for up to 3 months—just thaw before enjoying!
What If I Don’t Have Pumpkin Pie Spice?
No problem! You can easily make your own by mixing 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, and a sprinkle of clove. Adjust the amounts to your taste!
Can I Omit the Toffee Bits?
Yes, if you prefer a less sweet cookie or don’t have toffee bits on hand, you can simply omit them. The cookies will still be delicious with just the chocolate chips!