These pumpkin toffee cookies are a sweet treat that combines fluffy pumpkin and rich toffee bits. They’re soft, chewy, and oh-so-delicious!
Every bite feels like a cozy hug. They are perfect for fall, or any day you just need a little extra joy. I love to share them with friends, or just hide a batch for myself! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is the easiest option. If you’re looking for fresh, you can roast and puree a small sugar pumpkin. Just ensure it’s smooth in texture!
Butter: Unsalted butter works best for flavor control. If you’re dairy-free, you can substitute with coconut oil or a vegan butter alternative.
Toffee Bits: These add a delightful crunch and sweetness. If you can’t find them, use chopped up butterfingers or caramel candies for a tasty twist.
Flour: All-purpose flour is standard here. For a gluten-free option, try a 1:1 gluten-free flour blend, and it should work just fine!
Eggs: If you’re egg-free, consider using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg) or applesauce (1/4 cup per egg).
How Do You Get the Cookies Just Right Without Over-Baking?
Baking these cookies to perfection is all about timing. You want soft centers that look a bit underbaked once they come out of the oven. Here’s how to achieve that:
- Keep a close eye on the baking time! Start checking around 10 minutes.
- Look for the edges to be set and golden, while the middle may seem soft.
- Let cookies cool on the pan for a few minutes—this helps them firm up without drying out.
With these tips, your pumpkin toffee cookies will be soft and delicious every time! Enjoy baking!
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 packed brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
For Added Flavor:
- 1 cup toffee bits (or crushed toffee candy)
- ½ cup mini marshmallows (optional)
- ½ cup semisweet chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 10-12 minutes for baking, plus some cooling time. Overall, you can whip up these delicious cookies in just under an hour, with most of that being baking and cooling time. Easy and rewarding!
Step-by-Step Instructions:
1. Preheating the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and warm for your cookies. You’ll want to line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Creaming the Butter and Sugars:
In a large bowl, add your softened butter, granulated sugar, and brown sugar. Using a hand mixer or a spatula, cream these together until it becomes light and fluffy—this might take about 2-3 minutes!
3. Adding Wet Ingredients:
Now, crack in the eggs one at a time, mixing well after each egg. Then, add the pumpkin puree and vanilla extract. Mix until everything is well combined; it should look smooth and creamy.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This helps evenly distribute the baking soda and spices throughout the dough.
5. Combining Wet and Dry Ingredients:
Gradually add the dry mixture to your wet mixture. Mix just until combined; be careful not to overmix. Your dough will be a little thick, and that’s perfect!
6. Folding in the Goodies:
Now it’s time for the fun part! Gently fold in the toffee bits, and if you’re feeling adventurous, the mini marshmallows and chocolate chips. Save a few toffee bits to sprinkle on top before baking!
7. Scooping the Dough:
Scoop the cookie dough by rounded tablespoons onto the prepared baking sheets. Make sure to leave about 2 inches between each one, as they will spread a little while baking.
8. Adding Toppings:
Press a few reserved toffee bits gently onto the top of each cookie dough ball. This will create a beautiful glaze once they bake!
9. Baking Time:
Pop the sheets into your preheated oven and bake for 10-12 minutes. Keep an eye on them; when the edges are set and lightly golden but the centers look a bit soft, they’re ready to come out.
10. Cooling Off:
Let the cookies cool on the baking sheets for about 5 minutes. This helps them firm up a bit. After that, transfer them to a wire rack to cool completely. Enjoy your delightful Pumpkin Toffee Cookies!
These cookies are the perfect sweet treat for fall, packed with flavor and festivity. Enjoy every bite! 🍪🎃
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! If using fresh pumpkin, roast and puree a small sugar pumpkin until smooth. Just make sure to measure out one cup of the puree, as fresh pumpkin can vary in moisture content.
Can I Make These Cookies Vegan?
Absolutely! To make these cookies vegan, substitute the eggs with two flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and replace the butter with a plant-based butter alternative.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
What Can I Substitute for Toffee Bits?
If you don’t have toffee bits, you can substitute with chopped butterfingers, caramel bits, or even chocolate chips for a different flavor profile. Just keep in mind that it will change the texture and sweetness slightly!