Pumpkin Toffee Cookies

Last pumpkin recipe…

I swear…

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














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














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!














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














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














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.














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














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














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

If they make it that long.














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


  • 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


  • 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.


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!
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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