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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.
Laurie says
These are delicious!!! Love the pumpkin's gentle flavor, and the toffee bits are a brilliant yumminess add. I realized after baking that I used dark brown sugar instead of light. So now I'm curious what you think the difference is with dark vs. light for the way the cookies turn out? They sure were good with dark!
Chris Scheuer says
Hi Laurie, both dark and light brown sugar will work for this recipe. Dark brown gives a deeper color and a more intense flavor.
Crystal says
Wow, I have been looking for something special to make for gifts, this sounds like the one. Question, I would be tempted to add oats, do you have any suggestions on how much ? I will make a separate batch Please share the pdf with labels. Thanks so much for sharing this recipe.
Chris Scheuer says
Hi Crystal, I think it would be better to go with a recipe with oats if that's what you prefer. I can't say for sure how it would work without further testing but I do know they are fantastic with the recipe as it's written.
Crystal Cheek says
Hello, I planned to make the recipe as written as they sound like they will be delicious. Please share the labels I will be making them as gifts.
Thank you.
Chris Scheuer says
Sure, Crystal!
Maria says
These cookies look delicious! I plan on making later in the week. Do you use unsalted butter? Please send the labels. Thank you for sharing your recipes. Your blog is one of my favorite.
Chris Scheuer says
Thanks, Maria! I use salted butter. We will send the labels!
Betty Delman says
I just came into a wonderful blog, wow, your recipes are fantastic. My printer will be busy.....
Please send me the labels for the Crispy Chewy Toffee Pumpkin Cookies. My kitchen will become very busy.
Thanks so much for your time and recipes.
Chris Scheuer says
Thanks so much, Betty! We will send the labels now!
Booge says
May I have the labels please 💗
Chris Scheuer says
Sure, Booge!
Georgianne says
I can't wait to make these wonderful cookies and share them with neighbor's! I would love to also have your pretty labels...😊
Chris Scheuer says
Sending the labels now, Georgianne! Enjoy 🙂
Peggy says
Chris I just made these delicious cookies.
May I please have the labels so I can give as Christmas gifts. Of course I will have to make several more batches because between my husband and I these won’t last long.
I’ve made your jams and jellies and will be giving them as gifts as well.
Thank you for all the delicious recipes and wonderful gift ideas!
Peggy
Chris Scheuer says
I'm so glad, Peggy! Sending the labels your way!
Susie says
Getting ready to make these. Please send labels. Thanks
Chris Scheuer says
Sending them now, Susie!
Joan says
Excellent! Would love to have the labels. Thank you in advance.
Chris Scheuer says
Sure, Joan!
Kimberly Simmons says
These look delicious! Can you send me the beautiful labels? Thanks so much!
Chris Scheuer says
Thanks, Kimberly! We will send the labels now.
Helen Ryducha says
Loved the cookies, would like to a sample to my guest after hanks giving Day''dinner
Chris Scheuer says
Thanks, Helen!
Brigida says
Hi Chris,
Another lovely cookie recipe, love the texture of these cookies so delicious, would love to gift some, can I please have the PDF label.
Thank you so much,
Brigida
Chris Scheuer says
Thank you, Brigida! Sending the labels your way 🙂
Suzy says
I baked these cookies according to your directions with the scoop size that you recommend. They came out very flat and merged on the cookie sheet. This scoop holds 1.7 T. Is that the correct size? The flavor was good, and I will happily change my star rating if you can help. Thanks!
Chris Scheuer says
It's difficult to say what made your cookies flat without having been right there in the kitchen with you. That is the scoop that I use although you can really use any size you prefer. Sometimes the size of eggs can make a difference. Large eggs can vary quite a bit. One way to ensure success is to try one cookie as a trial. If it flattens out, add a bit more flour.
Cindi Parke says
Thanks, Chris, for yet another delicious recipe! I seem to be cooking/baking almost exclusively from your website these days! I would love to have the pdf for the the labels - just cooked up 5 pie pumpkins so I have LOTS of pumpkin puree to use and freeze for later!
Chris Scheuer says
You are welcome, Cindi! Sending the labels your way 🙂
Julie says
I would like to have the label pdf
Thank you for this delicious cookie recipe!
Chris Scheuer says
Sure, Julie! Enjoy!
Jill Phillips says
Would love the labels for the pumpkin toffee cookies. Thank you!
Chris Scheuer says
Sure, Jill!
Donna says
These are delicious. Please send me labels so I can make them for gifts. Thank you.
Chris Scheuer says
Sure, Donna! Enjoy!
Lila register says
Love both the taste and texture of these cookies! Would you please send the labels now that I know I’ll be gifting these. Also, would you share your source for the cookie boxes?
Chris Scheuer says
Thanks, Lila! All that info is in the email. Sending it to you now.
Elaine says
Planning on trying these this week. May I have the matching labels? Thanks!
Chris Scheuer says
Sure, Elaine! Enjoy!
Debra Hood says
Can’t wait to try these and exchange with my neighbors. Would greatly appreciate the labels!
Chris Scheuer says
We'll be happy to send them, Debra. Hope you enjoy them!
Myrna says
Thank you for this beautiful cookie gift idea! I would love to get the label & link to the cute box & ribbon.
Thank you for the Bible verses & the link to the gospel music, I love them!!
God bless!
Chris Scheuer says
You're welcome, Myrna. Just sent the labels with the links! Hope you enjoy the cookies!
Bonnie Blanton says
I am definitely making these for my daughter. Would love to have the labels! Thanks.
Chris Scheuer says
Hope she loves them as much as we do, Bonnie. The labels have been sent.
Kathy Schreck says
Would love to have these labels.
Thanks!!
Chris Scheuer says
Sure! Sending them now, Kathy!
Jen says
I made these cookies when you posted them before and we loved them! Would love to have the label! Thanks for all your wonderful recipes.
Chris Scheuer says
Yay! So happy you have already enjoyed them, Jen! We'll get the labels off to you now!
Kathleen says
I’d like to request the labels for these cookies.
These will be added to my list of goodies to share with neighbours.
Chris Scheuer says
That's awesome, Kathleen. Sending them now.
Karen Devereux says
Would love the labels fro Crispy Chewy Toffee Cookies....Thanks Karen
Chris Scheuer says
We'll be happy to send them, Karen. Enjoy!
Nicola Morgan says
Perfect for me to use up my frozen pumpkin left over from Thanksgiving- can't wait to try them!
Would love the labels too!
Thank-you!
Chris Scheuer says
Sure, Nicola! Enjoy!