These pumpkin toffee cookies are soft, chewy, and packed with delicious pumpkin flavor. The sweet toffee bits make every bite a treat that feels like a hug for your taste buds!
Making these cookies is a breeze! I love how they fill my kitchen with a warm spice scent, perfect for cozy days. Grab a glass of milk, and you’re all set for happiness! 🥛✨
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best flavor. If you’re in a pinch, feel free to use margarine or coconut oil, but be mindful that the texture may slightly change.
Pumpkin Puree: Always choose plain canned pumpkin puree, not pumpkin pie filling. If you’re fresh out, make your own by cooking and pureeing a small pumpkin, or use butternut squash puree for a similar taste and texture.
Flour: All-purpose flour is key here, but if you need a gluten-free option, consider using a 1:1 gluten-free flour blend. Just be sure it has xanthan gum in it, as this helps with texture.
Toffee Bits: Heath or Skor toffee bits work perfectly, but if you can’t find them, chopped up butter toffee candies can also do the trick!
How Do I Make Sure My Cookies Are Chewy?
To achieve that wonderful chewy texture, focus on your mixing method and baking time. Here are a few tips:
- Don’t overmix after adding the flour. Just stir until combined!
- Keep an eye on the baking time. Pull cookies from the oven when the edges are golden, and the centers still look soft. They’ll firm up as they cool.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without becoming too hard.
Delicious Pumpkin Toffee Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup bittersweet or semisweet chocolate chunks or chips
- 3/4 cup toffee bits (such as Heath or Skor)
- 1/2 cup mini marshmallows
For Topping (optional):
- Flaky sea salt
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and 12-15 minutes of baking time. Be sure to let your cookies cool for a bit after baking, and you’ll have delicious treats ready in no time!
Step-by-Step Instructions:
1. Prepare Your Baking Setup:
Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make clean-up easier.
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 a stand mixer, beat them together until the mixture is light and fluffy. This step is essential for adding air to your cookies!
3. Add Wet Ingredients:
Next, beat in the egg, vanilla extract, and pumpkin puree. Mix until it’s all well combined and smooth. This will contribute to the moist texture of your cookies.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening and spices throughout your cookie dough.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; be careful not to overmix, as this can make your cookies tough.
6. Fold in Sweet Add-Ins:
Now it’s time to fold in the chocolate chunks, toffee bits, and mini marshmallows. Gently mix these in to avoid breaking up the marshmallows.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading.
8. Add Final Touches:
If you like, sprinkle a few extra toffee bits or mini marshmallows on top of each cookie, along with a light pinch of flaky sea salt for that gourmet touch!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12 to 15 minutes. You’re looking for golden edges and soft centers that will firm up as they cool.
10. Cool and Enjoy:
Once done, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. Now they’re ready to be enjoyed!
With the perfect blend of cozy pumpkin flavors and sweet toffee treats, these cookies are sure to be a hit! Enjoy your baking adventure!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, simply roast and puree a small pumpkin until it’s smooth. Make sure to drain any excess moisture, as canned pumpkin is already quite thick.
How Should I Store These Cookies?
Store your pumpkin toffee cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Cookies Gluten-Free?
Yes, you can swap the all-purpose flour for a 1:1 gluten-free flour blend. Just ensure that it contains xanthan gum, as this helps mimic the texture of regular flour in baking.
What Should I Do If My Dough is Too Sticky?
If your dough seems too sticky, you can add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Chill the dough in the refrigerator for about 30 minutes for easier handling if needed!