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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).
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!
- 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 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
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Combine soft butter, pumpkin puree, egg yolk and vanilla in a medium-size bowl. Mix until smooth and well blended.
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Add brown sugar and granulated sugar. Stir until smooth and creamy.
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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.
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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 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.
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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.
RAY WILLIS says
Damn these cookies are addictive
Chris Scheuer says
Ha! We agree, Ray!
Mare says
Hi, I made the cookies with the Toffee , the kids loved the cookies but not the toffee. Do you think I can add chocolate chips instead?
Thanks
Chris Scheuer says
Hi Mare, you could definitely add chocolate chips but you might want to just go with a really good chocolate chip cookie recipe like this one: https://thecafesucrefarine.com/the-best-chocolate-chip-cookies/
Mare says
Thank you!
sharon says
These were fantastic – couldn’t stop eating them! I made them with white chocolate chips instead of toffee. My first batch turned out too flat, so I had to adjust the flour/pumpkin ratio on the next batch.
Chris Scheuer says
Thanks, Sharon!
Debbie says
These are WONDERFUL!! When the guys came in from hunting, the cookies were cooling on the island. They ate almost the whole batch and told he how delicious they were. Will be making again soon… have to use up the leftover pumpkin (he he)!
Chris Scheuer says
Thanks so much, Debbie, for sharing your review. I loved picturing those guys coming in famished and devouring the cookies! Yes, you will definitely have to make them again. And again!
Rose says
Oh my gosh, Chris! I just made these and they are HEAVEN! Such a yummy cookie!! They will definitely be made again and again. And again. Re the leftover pumpkin, I scoop out 1/2 cup full measures and plop into my muffin tin and freeze. Once frozen, I pop them out and into a zipper bag. This way I always have pumpkin on hand in a measure that is typical for a lot of baked goods – including a DOUBLE batch of your cookies!! Thanks Chris!
Chris Scheuer says
Thanks so much, Rose! I’m so happy you’ve enjoyed these cookies. Thanks for sharing your pumpkin freezing method too, That’s such a great idea!
Melissa says
Very good, easy recipe. Used ginger, cinnamon, and nutmeg as I didn’t have any pumpkin pie spice on hand ( used a little extra than what the recipe calls for) Chilled the dough over night and cookies were perfect. Will make them again. Thanks!!
Chris Scheuer says
Thanks for sharing your results, Melissa! I’m so happy you enjoyed these cookies. They’re some of our favorites!
gina says
So good! Made it with walnuts and it was spectacular !
Chris Scheuer says
Thanks, Gina! Walnuts sound wonderful!