These Pumpkin Toffee Cookies are a sweet treat that mixes the cozy flavor of pumpkin with yummy chocolatey bits of toffee. They are soft, chewy, and perfect for fall!
I love how these cookies bring a little magic to snack time. You can enjoy them with a warm cup of tea or coffee. Just be ready to share—maybe! 😉
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree for the best flavor. If you can’t find it, you could use homemade puree by roasting and blending pumpkin. Just avoid pumpkin pie filling, as it has added sugars and spices.
Toffee Bits: Heath or Skor bits are popular choices, but if you’re looking for alternatives, chocolate chips or chopped nuts can add a different texture. You might try using chopped caramel candies for a chewy twist!
Mini Marshmallows: These add a fun gooeyness to the cookies. If you’re aiming to cut back on sugar, you could skip them or use fewer. Chopped dried fruits like cranberries could be a tasty substitute for a different flavor.
Flour: All-purpose flour works well, but you can use a 1:1 gluten-free flour blend if you need a gluten-free option. Just ensure it has xantham gum included for better structure.
How Do I Get the Perfect Cookie Texture?
A big part of cookie success comes down to not overmixing your dough. After adding the dry ingredients, mix just until everything is combined. Overmixing can lead to tough cookies.
- Chill the dough for 30 minutes to an hour. This helps the flavors develop and makes for a thick cookie that doesn’t spread too much.
- Don’t be tempted to bake them too long! When the edges are golden, but the centers still look slightly underbaked, they’re ready. They’ll continue to cook as they cool.
- Allow them to cool on the baking sheet first. This helps them hold their shape better.
With these tips, you’ll end up with soft and chewy cookies that are delightful with every bite!
How to Bake Pumpkin Toffee Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
For the Mix-Ins:
- 1 cup toffee bits (e.g., Heath or Skor bits)
- 1/2 cup mini marshmallows (plus extra for topping)
- Optional: flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and about 12 to 14 minutes for baking. You’ll want to set aside an additional 5 minutes for cooling on the baking sheet before moving your cookies to a rack. So, preparation to cookie enjoyment will take roughly 45 minutes!
Step-by-Step Instructions:
1. Prepping the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream them together for about 2-3 minutes, until the mixture is light and fluffy. This helps to incorporate air, giving your cookies a lovely texture!
3. Add the Wet Ingredients:
Beat in the egg next. After that, mix in the vanilla extract and pumpkin puree until everything is well combined. You should have a smooth, creamy mixture.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon. This ensures the baking soda and spices are evenly distributed throughout the cookies.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix! It’s okay if there are still a few streaks of flour.
6. Fold in the Sweet Bits:
Gently fold in the toffee bits and mini marshmallows. This step adds the delicious mix-ins that will make these cookies extra special.
7. Scoop and Shape:
Use a tablespoon or a cookie scoop to portion the dough onto your prepared baking sheets. Space them about 2 inches apart to allow for spreading. This dough may be a little sticky—just use a spoon or spatula to help shape the cookies if needed.
8. Add a Topping:
To make your cookies look even yummier, lightly press a few extra mini marshmallows and toffee bits on top of each cookie. If you’d like a sweet finish, sprinkle a tiny pinch of flaky sea salt on top.
9. Bake Them:
Slide the baking sheets into the oven and bake for 12 to 14 minutes. You want the edges to be set and golden, while the centers should still look soft. Remember, they will continue to cook a bit as they cool!
10. Cooling Off:
Once you remove the cookies from the oven, let them cool on the baking sheet for about 5 minutes. This allows them to firm up a little before you transfer them to a wire rack to cool completely. Patience pays off!
11. Enjoy!
Your cookies are now ready to be devoured! Grab a glass of milk or your favorite warm drink, and enjoy these delightful pumpkin toffee cookies that blend the cozy flavors of fall with sweetness!
These cookies are something special, bringing the warmth of pumpkin and spices, along with the joyous crunch of toffee and the delightful chew of marshmallows. Your friends and family will love them!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is a great option and makes the process quicker. Just be sure to pick pure pumpkin puree and not pumpkin pie filling, as the filling has added sugars and spices that might alter the flavor of your cookies.
What If I Don’t Have Pumpkin Pie Spice?
No worries! You can substitute it with a mix of 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Adjust to taste to capture the fall flavor you’re after!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Just make sure they’re fully cooled, then place them in a freezer-safe bag or container. They can last for up to 3 months in the freezer!
Can I Add Nuts to This Recipe?
Yes! Chopped nuts like pecans or walnuts would be a fantastic addition to these cookies. Just fold in about 1/2 cup when you mix in the toffee bits and marshmallows for an extra crunch!
