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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!
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!
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.
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).
What to do with extra pumpkin puree?
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!
One last thing... these cookies make the BEST gift for neighbors, friends, co-workers, teachers, etc. We gave one of the (small boxes pictured below) to our mailman yesterday and he was overjoyed.
We're including a free printable label PDF that's yours for the asking. If you'd like the labels, just let us know in the comments below the post. We'll email the PDF plus instructions on how to use it and a link for the boxes and ribbon we like to use.
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!
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 overbake 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.
- ½ cup butter very soft
- ¼ cup pumpkin purée
- 1 large egg 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
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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
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Add brown sugar and granulated sugar. Stir until smooth and creamy.
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Sprinkle the flour over the top of the pumpkin mixture and mix until well combined. Add toffee bits (if using) and stir again.
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Preheat oven to 350˚F. Line two sheet pans with parchment paper.
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Refrigerate dough for 15 minutes while the oven is preheating.
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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.
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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.
- *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.
Lin says
Wonderful cookies!!!! Would love to have the labels.
Lindsay @ The Café Sucre Farine says
Thanks, Lin! Sending them your way!
Julie says
Please send labels. The crispy chewy toffe pumpkin cookies are delicious.
Lindsay @ The Café Sucre Farine says
Thanks, Julie! Sending them your way!
Liz Kissner says
This is the perfect pumpkin cookie recipe. Chewy and crispy. Just the way I like it. Please send labels. Thank you.
Lindsay @ The Café Sucre Farine says
Thanks, Liz! Sending the labels your way.
Sadie says
These are delicious. They taste like pumpkin pie in a cookie. They're very moist and chewy with just a bit of crispness around the edge. The pumpkin flavour is strong. I cut the white sugar back to 1/4 cup and still found the cookies quite sweet. The toffee bits melt slightly and add sweetness. I think the addition of chopped toasted pecans would help to offset the sweetness of the toffee bits. My yield using a #40 scoop was 15 cookies.
Lindsay @ The Café Sucre Farine says
Thanks for your review, Sadie!
Sandy says
Hello, I must order those boxes they look perfect. I would like the labels also, thanks you so much for all the great baking ideas!
Sandra
Lindsay @ The Café Sucre Farine says
Sending them your way, Sandra!
Patricia Ennis says
Hi Chris,
I plan on making these cookies for my book club gifts, and would love to have the Labels.
Thank you for all your awesome recipes!
Lindsay @ The Café Sucre Farine says
Sure, Patricia!
Stephan Greco La Serra says
Hello! I am thinking about this recipe to roll out and use for Halloween cookies with cookie cutters. I will omit the toffee as a garnish so I can decorate with a cream cheese icing - but it should be ok to keep the toffee in the dough itself, yes? Thank you.
Chris Scheuer says
Hi Stephan, this recipe is not intended for rolling. I'm afraid you would be disappointed with the results as the cookies spread and they would not keep their shape as a cutout. Plus the hard toffee bits would make it difficult to cut the dough.
If you want to make Halloween cutouts, I would recommend this recipe:https://thecafesucrefarine.com/irish-shortbread-pumpkin-patch-cookies/
You could add warm spices to the dough if you wanted.
Alice says
Three cookies sound delicious and perfect to share. Love your "one bowl, no mixer" cookies. Please send labels. Thank you.
Lindsay @ The Café Sucre Farine says
Thanks, Alice! Sending the labels your way.
Patti R says
Do you suggest salted or unsalted butter for these cookies?
Lindsay @ The Café Sucre Farine says
Hi Patti, we use salted butter.
Barbara Murphy Hitchko says
Please send labels for the chest pumpkin cookies.
Thank youbarbara
Lindsay @ The Café Sucre Farine says
Sure, Barbara!
Ginny says
Please send labels. I am anxious to try this new cookie. Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Ginny!
SR says
gonna try for the Autumn holidays, please send labels
Lindsay @ The Café Sucre Farine says
Sure, SR!
Dianne says
Hi Chris:
Can I freeze the dough ahead of time? If yes, should I let it thaw before baking and how long would I bake them for?
Please send labels!
Thank you so much!
Dianne
Lindsay @ The Café Sucre Farine says
Hi Diane, yes you can freeze these. You can bake them from frozen, they will just need a couple extra minutes. Just keep and eye on them. We will send the labels!
Gail says
Please send labels, thank you! The recipe sounds scrumptious! and I'm looking forward to making many batches as gifts!
Lindsay @ The Café Sucre Farine says
Sending them your way, Gail!
Rosi says
These sound delicious, may I have labels please.
Lindsay @ The Café Sucre Farine says
Sure, Rosi!
Leslie says
Wonderful cookies! Please send me the pdf of the labels.
Lindsay @ The Café Sucre Farine says
Sure, Leslie!
Jeannie Hafer says
Please send pdf for labels. Also do you have information for the pitcher and cups shown with the recipe? I love them!
Chris Scheuer says
Hi Jeannie, happy to send the labels!
Regarding your question about the pitcher and glasses, I wish I had a better answer - they were my mother-in-laws. I always loved the set so she gave it to me shortly before she passed away.
Shirley says
Where are the labels you said you sent. Thanks. Shirley
Lindsay @ The Café Sucre Farine says
Hi Shirley, we will try sending them again. Check your spam folder just incase.
Shirley Farmer Scholtz says
If you have labels, I will take some. Thanks
Lindsay @ The Café Sucre Farine says
Sending them your way, Shirley!
Diane cocchiarella says
I would love the download for the cookies
Chris Scheuer says
Sure, Diane!
Dev says
Sounds delicious, I’d love the labels for gifts.
Chris Scheuer says
Sure, Dev!
Alice says
I'll have to makes this one as gifts with your labels and we will eat the Crispy Chewy Carolina Cookies since I just discovered you do not have labels for those. No complaints anywhere about eating them because they are so good!! Your recipes and photos are addictive!! I spend a lot of time on your website.!
Please send labels. Thank you.
Chris Scheuer says
Thank you, Alice! Sending the labels your way.
Patricia says
Hi. Can I please get labels? Also what size cookie scooper did you use for this recipe? The link goes to a large muffin scooper and then choices for size. I am looking to buy.. Can you give suggestion for size, small, medium, large, regular muffin vs large muffins? Also when you scoop, are you making it round like a ice cream ball or just flat? Thank you.
Chris Scheuer says
Hi Patricia, I use a medium scoop for these cookies, like this one: https://amzn.to/3EjFDHj
And yes, I make a round scoop and turn it out onto the cookie sheet.
Gertzman Alice says
Made these today, and have frozen a few dozen fr later. Scrumptious! May I please have the labels?
Alice
Chris Scheuer says
Sure, Alice!
marie says
Hi Chris,
I just made a double batch of the cookies and they are deliciou! Do they freeze well?
Thanks,
Marie
Chris Scheuer says
Hi Marie, they will freeze well!