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Crispy, Chewy Toffee Pumpkin Cookies

Total Time: 30 minutes
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These delicious Pumpkin Cookies have crisp edges and chewy, buttery, toffee-studded centers. They require just one-bowl and no-mixer!  They’re truly a cookie lover’s dream come true!

When I was trying to name these pumpkin cookies, so many adjectives ran through my mind. Crispy, chewy, crunchy, moist, crazy delicious, easy, quick, one-bowl, no-mixer, pumpkiny, fall-inspired, toffee-studded, not-too-sweet were some of them. I finally settled on Crispy, Chewy Toffee Pumpkin Cookies. You can fill in the blanks when you take the first delicious bite!

Photo of a stack of Crispy, Chewy Toffee Pumpkin Cookies on a slate surface.

 

Can pumpkin cookies be crisp and chewy instead of cakey?

I’ve found (after many years of sampling and taste-testing) that most pumpkin cookies tend to be soft and cakey in texture. While there’s nothing wrong with soft, cakey cookies, I’m more of a crisp-on-the-edges and chewy-in-the-centers kind of cookie lover. I wasn’t sure, with pumpkin puree in the dough, if it would be possible to make a crisp, chewy cookie but decided to play around it.

Pumpkin cookies are generally cakey because most recipes include both pumpkin puree and eggs and, both of them combined, tend to make cookies moist, more like cake than traditional cookies. I decided to try using just enough pumpkin puree to add that wonderful pumpkin flavor without introducing too much moisture. I also settled for one egg yolk to bind things together and skipped the white.

It took a few tries to get everything right but these Crispy, Chewy Pumpkin Cookies are definitely right now and ready for your fall baking enjoyment.

Crispy edges and chewy toffee-studded centers

They say a picture is worth a thousand words, right? It’s true with these cookies, for sure. It would be hard to convey to you how delicious they are without showing you a picture of the inside. While they stay crisp and crunchy on the outside, the minute you take the first bite, you’ll discover the wonderful pumpkin-toffee chewiness inside!

Extreme closeup photo of the inside of a Crispy, Chewy Toffee Pumpkin Cookie.

See what I mean?

The recipe for these pumpkin cookies includes a half cup of toffee bits plus a sprinkle on the top. There’s not enough toffee to overwhelm the pumpkin flavor but rather, it’s a delicious compliment.

Toffee bits can be found in the same section of the grocery store as chocolate chips. They come in two varieties; regular and a version with a chocolate coating. For these pumpkin cookies, look for the toffee bits without chocolate to keep the flavor clean and uncomplicated. Super Walmart always carries toffee bits as do many larger grocery stores. They can also be purchased online.

Closeup photo of a stack of Crispy, Chewy Toffee Pumpkin Cookies on a slate surface.

Good news! If you want to make these pumpkin cookies but don’t have toffee bits, guess what? They’ll still be wonderful. I made one batch sans toffee and took a plate to our neighbors. The cookies were still warm and apparently quite irresistible. They all took a sample immediately and their eyes lit up with the first bite. Exclamations of “these are delicious!” and “oh my goodness” abounded! They didn’t seem to mind being taste-testers one iota and gave the cookies a unanimous thumbs up!

So easy, with just one bowl and no mixer!

The best news? You can stir up a batch of these Crispy, Chewy Toffee Pumpkin Cookies in just minutes. It’s a one-bowl, no-mixer recipe, so in addition to being super quick, there aren’t a bunch of dirty dishes to wash either. That’s a win-win for me! The simplicity of the recipe also makes them perfect for baking with children (or in my case, grandchildren).

Photo of a batch of Crispy, Chewy Toffee Pumpkin Cookies on a slate surface with a small bottle of milk in the background.

You’ll notice this recipe calls for just a quarter cup of pumpkin puree. You might not want to open up a whole can for just a quarter cup, right? No worries! Check out this post to see what to do with the rest of the can. You’ll find a fabulous fall salad dressing, muffins, soup, and a delicious Pumpkin Whoopie Pie recipe. Leftover, canned pumpkin puree will keep well in the refrigerator in an airtight storage container. And honestly, once you make a batch of these delicious pumpkin cookies, you’ll want to make more, so you’ll be all set to go!

Cafe Tips for making these Crispy, Chewy Toffee Pumpkin Cookies

  • Since this recipe doesn’t call for an electric mixer, make sure your butter is nice and soft to start with. I like to take mine out 4-6 hours ahead of time – but if I forget, a short stint in the microwave on power level one (10% power) for about 2-3 minutes in my microwave does the trick. Every microwave is different so start out with a minute and add 15 seconds at a time until it’s nice and soft.
  • Don’t confuse pumpkin puree with pumpkin pie filling. They’re sold right next to each other, often in the same size cans. Pumpkin puree is simply pureed pumpkin. Pumpkin pie filling is pumpkin puree with added spices and sugar. You want pumpkin puree for this recipe.
  • If you like your cookies crispy and chewy, don’t over bake them. They’ll seem a little floppy when you first remove them from the oven but don’t worry, they’ll firm up in a few minutes.
  • Canned pumpkin puree will keep well in the refrigerator for a week to 10 days after opening. Just transfer the remains to an airtight storage container. Make more cookies or check out some of these other pumpkin recipes.
  • To make even, uniform cookies and save time, use a cookie scoop. I used this size scoop to make my pumpkin cookies.
  • I mentioned earlier that you can omit the toffee bits in this recipe. Feel free to substitute pecans or walnuts – also super delicious!
  • Refrigerating the dough for 15 minutes before scooping the cookies keeps the cookies from getting flat in the oven.
  • I love these parchment paper sheets, cut to just the right size for cookie sheet pans.  They come in a flat box that makes them easy to store and they last forever.  Parchment paper saves time with clean up and keeps cookie dough from sticking to the pans.

So, don’t let this season pass without trying out this fabulous Crispy, Chewy Toffee Pumpkin Cookies recipe. I know it will become a fall favorite at your house too!

4.78 from 22 votes
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Crispy Chewy Toffee Pumpkin Cookies
These delicious Pumpkin Cookies are crispy and chewy at the same time and studded with buttery, crunchy toffee bits. A cookie lover's dream come true!
Author: Chris Scheuer
Vertical picture of Crispy Chewy Toffee Pumpkin Cookies in a stack on a black background
Course: Dessert/Cookies
Cuisine: American
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 24
Calories: 110 kcal
Ingredients
  • ½ cup butter very soft
  • ¾ cup light brown sugar packed
  • ½ cup white sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • ¼ cup pumpkin purée
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup toffee bits* plus more for garnishing, if desired
US Customary - Metric
Instructions

  1. Combine soft butter, pumpkin puree, egg yolk and vanilla in a medium-size bowl. Mix until smooth and well blended.

  2. Add brown sugar and granulated sugar. Stir until smooth and creamy.

  3. Sprinkle flour, pumpkin pie spice, baking soda and salt over the top of the pumpkin mixture and mix until well combined. Add toffee bits (if using) and stir again.

  4. Preheat oven to 350˚F. Line two sheet pans with parchment paper.

  5. Refrigerate dough for 15 minutes while the oven is preheating.

  6. Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto prepared sheet pans, spacing 1 1/2-2 inches apart. Bake for 10 minutes, then sprinkle 1/2-1 teaspoon toffee bits over the top of each cookie. Return to oven for another 3-5 minutes or until puffed and golden brown.

  7. 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.

Recipe Notes
  • *Toffee bits are optional. Cookies can be made without them and will still be delicious. You can also substitute pecans or walnuts for the toffee bits.
Calories 110kcal
Fat 4g
Saturated fat 2g
Cholesterol 18mg
Sodium 108mg
Potassium 22mg
Carbohydrates 17g
Sugar 11g
Protein 1g
Vitamin A 530%
Vitamin C 0.1%
Calcium 10%
Iron 0.5%

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These unbelievably delicious Pumpkin Cookies are crispy and chewy at the same time and studded crunchy toffee bits. A cookie lover\'s dream come true! #pumpkincookies, #easypumpkincookies, #crispypumpkincookies

Reader Interactions

Comments

  1. Patricia Houston says

    Didn’t change a thing to the recipe. Turned out well and the grandkids loved them. Would have liked a little more “pumpkin” flavor. Will make again. Thanks for a great recipe.

    Reply

  4. Kim Wiedenbeck says

    I made this using cinnamon, pumpkin pie spice and a 1/4 tsp of Nutmeg. I didn’t have toffee bits so I just used a 1/2 cup of Cinnamon chips.
    they were awesome, everyone at work loved them.
    Thank you for sharing (;

    Reply

  5. Debra says

    Oh my! Finally got the chance to try these out. I’m in love, just enough spice for my taste. I’m not a huge pumpkin fan, so not having a strong pumpkin flavor doesn’t bother me. I’m trying them with the walnuts, maybe as early as tomorrow! 2 questions – do you pack the light brown sugar and do you spoon the flour into the measuring cup opposed to using the cup to scoop up the flour? I packed and spooned and they turned out great, but was just wondering.

    Reply

    • Chris Scheuer says

      Hi Debra, I’m so happy you enjoyed these cookies! Thanks for sharing your review.
      Regarding your questions: yes, pack the brown sugar – I will add that to the recipe.
      I use the stir, scoop and level method for measuring flour.

      Reply

    • Chris Scheuer says

      Hi Sherry, thanks for sharing your opinion. Achieving crispy, chewy pumpkin cookies is a fine balance. Too much pumpkin will have lots of fall, pumpkin flavor but will end up being more cake-y and not crisp and chewy. If you prefer lots of pumpkin flavor and don’t mind the texture just double the pumpkin. I chose to keep the crispy and chewy component and delicious flavor with adding a ton of pumpkin.

      Reply

  7. farwell sally says

    I love these cookies! Been looking for puréed pumpkin in our local store and they don’t stock it until closer to thanksgiving. So I bought a jar of baby food puréed pumpkin. Looks like it’s the perfect amount — no leftover to store. But I’ll let you know if it works 😃

    Reply

  8. Yvonne Rangel says

    Love, love, lovvvvvvvveee, these cookies! They are a new favorite of the whole family. Even my friend who can’t stand baked pumpkin goods, loves these as well.

    Reply

  9. Kim says

    Hi Chris!
    I made these cookies yesterday and got rave reviews from my hubby and others. They are exactly how I like a cookie….a little crisp on the outside and chewy goodness on the inside! Thanks so much for sharing this recipe!

    Reply

  10. Kathy Barth says

    Followed recipe except I let them cool in refrigerator longer. Came out beautifully. I am very picky. I will use the rest of the pumpkin to make more of these beauties.

    Reply

    • Chris Scheuer says

      Hi Vicki, no, pumpkin pie spice is a mix of (usually) cinnamon, ginger, cloves and nutmeg. Allspice is a spice of it’s own. It’s a spice made from dry berries of the Pimenta dioica plant. They not interchangeable.

      Reply

  12. Rietha says

    Oh Chris,
    These are BAD COOKIES: they tend to disappear! Even from the oven to the cooling rack! Though mine also came out very thin, I’ll still have to lock them up.
    About the thinness, perhaps it’s the oven and not the recipe. I baked them in a mini oven which temperature measurement is not marked exactly. And ok, there happened to spill a little bit of egg white in the mix. Oh yes and I made my own butternut puree… so it could have been too watery.
    Thank you so much for this treasure of a recipe!

    Reply

  13. Laura says

    These look gorgeous and sound so scrumptious! Hopefully I’ll have the chance to make these for Thanksgiving! Thanks for the recipe!

    Reply

  16. Patti from Canada says

    As in comment Oct 18/18 fr. Hollee – mine also were very thin and I didn’t overbake them. My husband didn’t care – he said they were delicious (and they were) 🙂

    Reply

  17. Veronica Singer says

    We had a family cookie contest this Christmas. I made your crispy chewy toffee pumpkin cookies and won first place. Everyone raved about them and wanted the recipe. I make my own pumpkin so they were especially good. It’s important that you don’t make them too small or they’re too crisp. But still delicious.

    Reply

  18. Marion says

    These are excellent cookies! Baked up just as stated. Yes they are sweet but so crisp for a pumpkin cookie. These are the best! Thank you! I also want to try pecans.

    Reply

  21. Intelligent, Healthy American says

    Sorry, but these cookies have waaaaay toooo much sugar in them to be anything but really detrimental to your health as they will send your blood-sugar level through the roof!!
    Upon reading the ingredients, and the raving reviews, I decided to give them a try, but used one (1) cup of Coconut Palm sugar instead, and even with the reduction of ¼ cup off the total amount of sugar given in the recipe, they are still waaaaaaay tooooo sweeeeet. Coconut Palm sugar is reported to have a lower glycemic index than regular sugar, but still, sugar is sugar.
    The amount of sugar consumed in the U.S. has skyrocketed over the years, and I can only imagine that people are raving about these cookies because their palates are adapted to high-sugary foods and diet … which is part of the reason why obesity and diabetes are now considered ‘epidemic’, even among our children.
    This recipe is nothing more than just butter and sugar, with a little pumpkin added for a little flavor.
    I will work on significantly altering this recipe … take down the sugar even more … next time I’ll try reducing the sugar down to ¾ cup, and add in more pumpkin (I think a ‘pumpkin’ recipe should taste like pumpkin, and not taste like just sugar and butter), and a few other alterations/additions that I think will end up creating a much healthier and tastier cookie.

    Reply

  22. Hollee says

    These turned out VERY thin despite adding in another 1/4 or so of flour after baking a test cookie and also chilling the dough for about 15 minutes before baking. I probably won’t make them again which is disappointing because the dough pre-baking tasted awesome.

    Reply

      • Kim K. says

        I made these cookies yesterday for a get-together — and wow! Everyone LOVED them. The flavor and texture were superb and people gobbled them up and kept coming back for more.

        Mine turned out quite thin as well, but that didn’t stop them from tasting amazing. I’m making more this weekend for a holiday cookie exchange. But first, I’m going to buy a new baking soda. My box is several years old and perhaps contributed to the cookies’ lack of height?

        Thank you for a new cookie-jar favorite, Chris!

        Reply

        • Chris Scheuer says

          Hi Kim, so happy you’ve enjoyed these cookies. Yes, it could be the baking soda. Also, you might want to chill the dough for just a little while (20 minutes or so) before baking to help with the “flat” issue. I haven’t had to do that but it can help.

          Reply

  24. Mo says

    These are lovely cookies! Chewy like a ginger snap but pumpkin instead. I only had 1/4 cup of toffee bit so I halved the batter. Toffee bits and pecans for one half and mini chocolate chips in the other half. Both were a hit!

    Reply

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