Pumpkin Toffee Cookies

Last pumpkin recipe…

I swear…

{I may or may not secretly have my fingers crossed behind my back}

A display of three cookies on top of each other.

 

 

 

 

 

 

 

 

 

 

 

 

 

These precious cookies are like dreamy little puffs of pumpkin, chocolate and toffee.

Cookies spaced out on a cutting board.

 

 

 

 

 

 

 

 

 

 

 

 

 

The Man would not give up on his toffee craving, and I would not give up on my pumpkin kick…hence Pumpkin Toffee Cookies!

Just like any pumpkin cookie, these bad boys are super moist, and incredibly hard to resist. I dare you to stop at just one!

Two mixing beaters covered with cookie batter.

 

 

 

 

 

 

 

 

 

 

 

 

 

Start off by creaming butter, brown sugar and vanilla until smooth.

Close up of a bottle of caramel topping.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the pumpkin, eggs, and my secret ingredient…caramel topping! {gives it that little extra umph} Mix until combined.

A measuring cup of flour above a bowl of batter.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the combined dry ingredients to the pumpkin mix with a whisk.

It’ll start to get a little thicker, and stickier. Just keep mixing till you get all the dry ingredients incorporated.

A measuring cup with toffee bits above a bowl of cookie batter.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold in the Heath crumbles (found in the baking isle by the chocolate chips).

Balls of cookie batter on a baking sheet.

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop by the tablespoon full onto a greased cookie sheet. Bake at 350 degrees for 8-10 minutes.

Cookies on a table outside.

 

 

 

 

 

 

 

 

 

 

 

 

 

Once they’ve cooled store them in an air tight container…

If they make it that long.

Two cookies stacked on top of eachother.

 

 

 

 

 

 

 

 

 

 

 

 

 

I love the color orange!

Don’t you?

Pumpkin Toffee Cookies
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Pumpkin Toffee Cookies

These precious cookies are like dreamy little puffs of pumpkin, chocolate and toffee.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 36
Calories: 136 kcal
Author: Shawn

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups dark brown sugar
  • 1 tsp vanilla
  • 1 1/2 cups pumpkin puree
  • 2 eggs
  • 1/4 cup caramel sauce
  • 2 1/2 cups flour
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground clove
  • 1 cup Heath Toffee Bits

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl cream butter, dark brown sugar, and vanilla till creamy and smooth. Add pumpkin, eggs and caramel sauce. Mix till incorporated.
  • In a separate bowl combine flour, baking powder, cinnamon, nutmeg, allspice, and clove. Whisk together. Add 1/2 cup at a time to pumpkin mix and whisk until all the dry ingredients are combined with wet. Batter should be pretty thick. Fold in Heath Toffee Bits.
  • Drop by the tablespoon full onto a greased cookie sheet and bake for 8-10 minutes. Let cool on wire rack. Store in air tight container.

Nutrition

Calories: 136kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 98mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1682IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Keywords: Cookie, pumpkin, Toffee Bits
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
Two cookies displayed on a wood surface.
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
4 Responses
  1. Shawn @ I wash...You Dry

    Pumpkin cookies are usually more of a cake like texture, really moist and delicious. I used can pumpkin, but mine were not runny, that might have made the difference. Hope they at least tasted good! 🙂

  2. Brooke

    Hmph, mine didn't come out as I expected. I made these, and the batter was very liquid-y. When my cookies had finally cooled, they had a more cake-like texture and weren't cookie-like. I made my own puree from a whole pumpkin, perhaps that was what went wrong ? What did you use?

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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