Pumpkin Toffee Cookies
Get ready to embrace the cozy flavors of fall with these irresistibly soft and chewy Pumpkin Toffee Cookies! Infused with warm spices like cinnamon, nutmeg, and ginger, these cookies combine the rich earthiness of pumpkin puree with the buttery crunch of toffee bits for a truly decadent treat. Perfectly balanced between sweet and spiced, these cookies bake up with a slightly crisp edge and a tender interior, making them the ultimate autumn dessert. With just 20 minutes of prep time, they’re easy to whip up for holiday gatherings, weekend baking projects, or simply indulging in a little seasonal comfort food. Serve them with a warm mug of cider or a latte, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cups unsalted butter
- 0.75 cups granulated sugar
- 0.75 cups light brown sugar, packed
- 1 cup pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup toffee bits
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined. Set aside.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream together the butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, vanilla extract, and egg yolk to the butter-sugar mixture. Beat on medium speed until fully incorporated. The mixture may appear slightly curdled—this is normal.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the toffee bits using a spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly underbaked. Avoid overbaking for soft and chewy cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
4115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 3443 mg | 150% | |
| Total Carbohydrate | 718.7 g | 261% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 449.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 489 mg | 38% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1760 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
