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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.
Anne says
Absolutely delicious! Thanks for sharing. Just the right amount of pumpkin for flavor. Going to a party tonight and would love to dress up box with label and details.
Chris Scheuer says
Thanks, Anne! Sending the labels your way.
Marie says
Hello. Chris,
Thank you for another wonderful recipe. I saw this and knew it would make the perfect birthday gift for our friend who loves cookies. Please send the PDF for the adorable cookie label. Your recipes and thoughts for the day are inspirational!
Warm regards,
Marie
Chris Scheuer says
Thank you for the kind comment, Marie! Sending the labels your way.
Karen Devereux says
I would love the printable labels and site for the cute boxes and ribbon. These are the best pumpkin cookies! Thank you.......
Chris Scheuer says
Sure, Karen!
Lynne Harms says
Hi Chris,
I'd love to have your labels for this cookie. I went to Hobby lobby and found some cute thanksgiving treat boxes. I e been thinking about what to put inside. I'm sure your pumpkin cookies will be perfect. Thank you for sharing!
Lynne
Chris Scheuer says
Sending them your way, Lynne!
Shari Kint says
Hi Chris,
I would love the labels and box link please. Can't wait to make these for my son's girlfriend who loves all things pumpkin. Thanks!
Chris Scheuer says
Sure, Shari!
Sharon says
Please send the beautiful labels! And thanks for sharing them 😊
Chris Scheuer says
Sure, Sharon!
Laura Ryan says
Oh my goodness, these cookies look delicious! I volunteer to bake for the cafe ministry at my church and these are definitely going to be offered this coming weekend. Thank you for sharing your wonderful recipes. I would love to have your labels and boxing instructions as well. My neighbors are going to be blessed this holiday season. Thank you and God bless you!
Chris Scheuer says
Happy to send them your way, Laura!
Pam Tidwell says
Adding toffee bits to the pumpkin dough is GENIUS!!! I’m making them tomorrow as soon as I get the toffee bits at the grocery store!!
Please send me a copy of the labels!! I know what I’m giving to my neighbors! 😃
Thanks SO much!!
Pam
Chris Scheuer says
Sure, Pam! Enjoy!
Pam Tidwell says
Just got around to making these today and they did not disappoint. Mine came out of the oven rather flat even though I refrigerated the dough for 15 minutes as stated in the recipe but they are still delicious! Just had one with an afternoon cup of coffee. Yum!! Planning to share them tomorrow with my co-workers where I volunteer and will be making another batch for my neighbors with the leftover pumpkin purée. I didn’t realize until after the fact that I could mix these by hand. Would using a mixer cause them to flatten?
Thanks for sharing all these wonderful recipes. As always the tips, photographs, and presentations are beautifully done!
Pam
Chris Scheuer says
Thank you, Pam! You can use a mixer if you prefer. Glad you enjoyed these.
Barbara says
Picked up some toffee chips today.... ready to make and share these cookies. Would love the labels and box and ribbon information.
Thank You!
Chris Scheuer says
Sending it your way, Barbara!
Alyce Sanderson says
Good morning, Scott and Chris
These look awesome--perfect for fall! I will be making them today! Please send the labels and box links.
I appreciate your website and all your work!
Chris Scheuer says
Thank you, Alyce! Sending the labels your way.
Rachel Brown says
I would love to have the labels please! Finally a crispy pumpkin cookie! Thank you!
Chris Scheuer says
Sure, Rachel! Enjoy!
Jan Watson says
The Pumpkin Toffee cookies were great...would love to get the labels to share with friends.
Thank you
Chris Scheuer says
Thanks, Jan! Sending them your way!
Prencella Hamby says
Another winner recipe! My Family thanks you so much! 🙂
Yes, I would love the labels to make my gifts fancy.
Chris Scheuer says
Sure, Prencella!
Carol Moore says
I can’t wait to make these toffee pumpkin cookies! Please send labels and box info. Thank you!
Chris Scheuer says
Sending them now, Carol!
Emily A Donaldson says
Yes, please send labels. These look great for sharing!!
Chris Scheuer says
Sure, Emily!
Jean says
Lone the added toffee bits. I would appreciate the labels. Thank you!
Chris Scheuer says
Sure, Jean!
Stella says
Please send labels….I must try these and gift them! Thank you
Chris Scheuer says
Sure, Stella!
Helene says
Even if I haven’t tried this recipe, I already know it will be a winner !
I would love to have the labels since I love to share with my neighbours and the presentation is so nice 🙂
I recently discover your website and I’m a big fan !
Thank you so much for sharing yours recipes and are so “delicious” pictures !
Chris Scheuer says
So glad you found us, Helene! We will send the labels your way 🙂
Em says
This is the second recipe of yours I tried when my husband brought home enough pumpkin to make four pies and we only needed one. I was looking for ways to use the remainder of the can in ways other than a pie. Out of 12 of us there are only 2 maybe 3 that like pumpkin pie. So we made a double of this recipe after a batch of Maple Pumpkin Pots de Crème. Oh these cookies are so good. I do not like sweet pumpkin applications because of the spices added so I simplified my pumpkin pie spice to cinnamon, ginger and nutmeg to keep the flavors a little tamer than full on pie spice with allspice and clove. I thought the cookies were texture-ly perfect and the flavor was very nice. They were a hit with all the non-pumpkin pie eaters as well as those who enjoy pumpkin pie.
Chris Scheuer says
Thanks so much for sharing your review, Em!
sheryl hartney says
These look awesome! I will be making them. Please send the labels and box links.
Chris Scheuer says
Sure, Sheryl!
Colleen says
Hi Chris!
Looking forward to making these and would love the labels too!
Thanks, Colleen
Chris Scheuer says
Sure, Colleen! Enjoy!
Thuy Le says
I love everything pumpkin. This sounds and looks delicious. Looking forward to making it. May I have labels please. Thank you
Chris Scheuer says
Sure, Thuy! Enjoy!
Nana J says
I made these cookies for Thanksgiving and they were a BIG hit. I was hoping to have one with my coffee today, but they are gone. I can't wait to make more for family and friends. Thank you for this delicious recipe! Please share your labels too.
Chris Scheuer says
So glad you enjoyed them, Nana! We will send the labels now.
Sharon says
Hi there, I'm an instagram follower from The Netherlands and I made this recipe yesterday, top hit! I did not have eggs, so I found that 2 tbsp of vinegar + 1/2 tbsp baking soda act as a good substitute for egg yolk and that was right! And I used chopped toffees that I had as leftover from Saint Maarten (a festivity here where children sing door to door asking for sweets, like Halloween but not creepy, hihi). We visited our new neighbours for the 1st time and I bought them there, they loved them! The pumpkin puree and the spices (I couldn't find pumpkin spice, so i used a cinnamon/nutmeg/all spice combo) give a very warm, autumn flavour and after 13min at 175C (metric system here!) does the trick to have them crisp and chewy. Indeed, they come out of the oven a bit soggy (I left my fingerprint on one!), but when they cool down they are perfect. Besides, the house smelled yum! Can I get the labels, too, pretty please? Thank you!
Chris Scheuer says
Thanks so much for sharing your results, Nancy! We will send the labels your way.
Nancy Feely says
These cookies are so easy and delicious! Going to be a new tradition for Thanksgiving.
Since I and my family are chocolate lovers, I put a few chocolate chips on the top and spread once warm.
Labels would be great.
Chris Scheuer says
Thanks, Nancy! Sending the labels your way 🙂
Kim says
Hi Chris,
We love these cookies! I’m making a batch to share with family and friends so I would appreciate if you could forward the labels.
Thank you!
Chris Scheuer says
Sending them your way, Kim!