Crispy Chewy Toffee Pumpkin Cookies
User Reviews
4.9
Crispy Chewy Toffee Pumpkin Cookies
Description
Crispy Chewy Toffee Pumpkin Cookies begin by mixing softened butter with pumpkin puree, egg yolk, and vanilla, forming a smooth base. Pumpkin pie spice, baking soda, and salt add warmth and leavening. The inclusion of both brown and white sugar provides sweetness and moisture control. Flour is incorporated to achieve a tender but structured cookie, while toffee bits introduce bursts of caramel flavor and crunch.
The dough is refrigerated briefly to firm it, which helps preserve shape during baking. Baking at a moderate temperature, the cookies are partially baked before sprinkling additional toffee bits on top, then returned to the oven to allow the toffee to melt slightly and form a crusty top. The final cookies balance a chewy interior with crispy edges and caramel notes.
Toffee bits can be omitted or substituted with nuts like pecans or walnuts without significantly changing the cookie's profile, offering flexibility for texture preferences or dietary considerations.
Ingredients
- ½ cup butter very soft
- ¼ cup pumpkin puree
- 1 egg large, yolk
- 1 teaspoon vanilla
- ¾ cup light brown sugar packed
- ½ cup white sugar
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups plus 1 tablespoon all-purpose flour
- ½ cup Toffee bits plus more for garnishing, if desired
Instructions
- Combine soft butter, pumpkin puree, egg yolk and vanilla in a medium-sized bowl. Mix until smooth and well blended. Add the pumpkin pie spice, baking soda and salt
- Add brown sugar and granulated sugar. Stir until smooth and creamy.
- Sprinkle the flour over the top of the pumpkin mixture and mix until well combined. Add toffee bits (if using) and stir again.
- Preheat oven to 350˚F. Line two sheet pans with parchment paper.
- Refrigerate dough for 15 minutes while the oven is preheating.
- Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto prepared sheet pans, spacing 1 ½-2 inches apart. Bake for 10 minutes, then sprinkle ½-1 teaspoon toffee bits over the top of each cookie. Return to oven for another 3-5 minutes or until puffed and golden brown.
- If not using toffee bits for garnish, bake cookies for 14-16 minutes, or until puffed and golden brown. Allow cookies to cool (they will firm up) for several minutes before transferring from pan to a cooling rack. Cool complete then store in an airtight container.
Notes
- Toffee bits are optional; substituting pecans or walnuts provides a nutty texture alternative.
- Chilling the dough before baking helps the cookies hold their shape and enhances texture.
- Sprinkling toffee bits on top before finishing baking adds a crisp caramelized finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 108mg | 5% |
| Potassium | 22mg | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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