These Pumpkin Toffee Cookies are soft, chewy, and bursting with fall flavors! Packed with pumpkin and sweet toffee bits, they are a treat for your taste buds!
You’ll love how simple they are to whip up! Perfect for sharing, or just keeping all to yourself. Trust me, I’ve been there! 😄 I always keep a batch on hand to brighten my day!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient and perfect for these cookies. If you have fresh pumpkin, you can roast and puree it, but make sure it’s dry to avoid extra moisture in the dough.
Toffee Bits: I love using Heath or Skor bits for their caramel flavor. If you’re looking for a nut-free option, use butterscotch chips instead! They add a similar richness.
Spices: Feel free to tweak spices based on your favorites! You can add a pinch of allspice or even a touch of clove for added warmth. Just remember to keep the balance right!
Butter: Unsalted butter is best for this recipe, but you can substitute it with coconut oil for a dairy-free option. The flavor will change a bit, but it works well!
How Do You Ensure Your Cookies Come Out Soft and Chewy?
Creating the perfect texture in cookies often hinges on how you mix and bake them. Here’s how to keep your Pumpkin Toffee Cookies soft and chewy:
- Don’t overmix the dough once you add the flour—this keeps the cookies tender.
- Underbake slightly! The cookies might look a bit soft when you take them out, but they’ll continue to cook on the baking sheet.
- Let them cool on the sheet for a few minutes to firm up without making them tough.
How to Make Pumpkin Toffee Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
For the Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Add-ins:
- 1 cup toffee bits (such as Heath or Skor)
- 1/2 cup mini marshmallows
- 1/2 cup milk chocolate or semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 12-15 minutes to bake. You should also allow some time for cooling, making the total time around 45 minutes to an hour. Perfect for a cozy afternoon in the kitchen!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent sticking and make cleanup easy!
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat them together until light and fluffy. This step is key for a nice texture!
3. Add Wet Ingredients:
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and the pumpkin puree until everything is well blended together.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This helps ensure that everything is evenly distributed. Gradually add this dry mixture to the wet ingredients, stirring until just combined to keep the cookies tender!
5. Fold in the Goodies:
Gently fold in the toffee bits, saving some for topping later. Be careful not to overmix—just stir until you see the toffee mixed in.
6. Scoop the Cookie Dough:
Using a tablespoon, drop rounded mounds of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart so they have room to spread while baking.
7. Add Toppings:
Press a few mini marshmallows and your reserved toffee bits gently on top of each cookie dough mound. This adds a beautiful touch and extra flavor!
8. Bake the Cookies:
Place your baking sheet in the oven and let the cookies bake for about 12-15 minutes. They should be golden around the edges but still look soft in the center.
9. Chocolate Drizzle Time:
When you take the cookies out of the oven, immediately press a few chocolate chips or chunks onto the top of each cookie. This creates a lovely melted chocolate drizzle that looks wonderful!
10. Cool and Serve:
Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These cookies can be enjoyed warm or at room temperature. Grab a cup of coffee or tea and enjoy every bite!
Enjoy your delicious Pumpkin Toffee Cookies, perfect for sharing or savoring all by yourself!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast it and then puree it until smooth. Just be sure to drain any excess moisture for the best cookie texture.
How Can I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. Just make sure they’re completely cooled before freezing!
Can I Substitute the Toffee Bits?
Yes, you can substitute toffee bits with butterscotch chips or even chocolate chips for a different flavor. Also, you could try crushed nuts for a bit of crunch!
What Can I Do If My Cookies Spread Too Much?
If your cookies spread too much, check that you used the right amount of flour—under-measuring can lead to a runny dough. chilling the dough for about 30 minutes before baking can also help control spreading.
