These Pumpkin Toffee Cookies are a warm, cozy treat perfect for fall! With soft, chewy pumpkin goodness and bits of sweet toffee, they’re hard to resist.
Seriously, they’re like little hugs in cookie form! I love enjoying them with a cup of hot chocolate—it’s the best way to warm up on chilly days!
Key Ingredients & Substitutions
Butter: Unsalted butter is crucial for balancing the flavors. If you need a dairy-free option, try using coconut oil or a vegan butter substitute. They work well in creating a chewy texture!
Pumpkin Puree: Canned pumpkin is easiest, but you can use homemade pumpkin puree if you prefer. Just make sure it’s well-drained to avoid excess moisture in your cookies.
Toffee Bits: If you can’t find toffee bits, chopped chocolate or butterscotch chips are tasty alternatives. They will change the flavor slightly, but still add a nice touch!
Flour: For gluten-free options, you can use a gluten-free all-purpose flour blend. Just check it has xanthan gum included for structure.
How Do I Get Soft Cookies Without Overbaking?
To achieve the perfect soft texture, watch the baking time closely. The cookies should be lightly golden around the edges but still look slightly underbaked in the center. Remove them right away to avoid drying them out.
- Preheat your oven properly. An oven thermometer can help ensure it’s at the right temperature.
- Let cookies cool on the baking sheet for a few minutes. This allows them to firm up without becoming hard.
- Don’t overcrowd your baking sheets. It helps cookies bake evenly and keeps them from merging together.
How to Make Pumpkin Toffee Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Topping:
- 3/4 cup toffee bits (plus extra for topping)
- Mini marshmallows (for topping)
- Caramel sauce (for drizzling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake, making it roughly 30 minutes total before you can enjoy those delightful cookies! Plus, a brief cooling time is needed, making this an incredibly quick and satisfying treat to whip up!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is crucial for even baking. While the oven warms, line two baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Use a hand mixer or a wooden spoon to mix until the mixture is light and fluffy. This will make your cookies nice and soft!
3. Add the Pumpkin and Egg:
Mix in the canned pumpkin puree next. Then crack in the egg and pour in the vanilla extract. Stir everything together until well combined, ensuring the pumpkin is evenly distributed.
4. Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. This step helps evenly distribute the baking soda, ensuring your cookies rise nicely!
5. Combine Wet and Dry Ingredients:
Slowly add the dry mixture into the wet mixture. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix—it’s okay if there are a few small flour bits left.
6. Fold in the Toffee Bits:
Gently fold in the toffee bits, saving a small handful to sprinkle on top of the cookies before baking. This adds a delicious extra crunch!
7. Scoop the Dough:
Using a cookie scoop or a spoon, scoop out dollops of dough and place them on the prepared baking sheets, leaving about 2 inches between each cookie for spreading.
8. Add Toppings:
Press a few mini marshmallows and the reserved toffee bits on top of each cookie mound. Drizzle a little caramel sauce over each as well for an extra treat!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12-15 minutes. The edges should look set, and the centers may appear slightly soft. Remove from the oven to prevent overbaking.
10. Cool Before Enjoying:
Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This step helps them firm up nicely!
11. Extra Caramel Drizzle:
If you’re a caramel lover, feel free to drizzle some extra sauce on top just before serving for that irresistible finishing touch!
Enjoy your deliciously soft and flavorful Pumpkin Toffee Cookies, complete with melty marshmallows and gooey caramel. They’re perfect for sharing or enjoying all to yourself!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast a sugar pumpkin, scoop out the flesh, and puree it until smooth. Make sure to drain any excess moisture to avoid soggy cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a single layer in a freezer bag and defrost as needed!
Can I Substitute the Toffee Bits?
Yes! If you can’t find toffee bits, you can substitute them with chopped chocolate, butterscotch chips, or even nuts for a different flavor profile. Just remember that this will slightly change the cookie’s taste!
What Can I Use if I Don’t Have Pumpkin Pie Spice?
No worries! If you don’t have pumpkin pie spice, you can make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of allspice or cloves as a substitute.
