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!
Servings: 24
Calories: 110kcal
Ingredients
- 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
Instructions
- 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
- Add brown sugar and granulated sugar. Stir until smooth and creamy.
- Sprinkle the flour over the top of the pumpkin mixture and mix until well combined. Add toffee bits (if using) and stir again.
- Preheat oven to 350˚F. Line two sheet pans with parchment paper.
- Refrigerate dough for 15 minutes while the oven is preheating.
- 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.
- 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.
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.
Nutrition
Calories: 110kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 108mg | Potassium: 22mg | Sugar: 11g | Vitamin A: 530IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.5mg