Pumpkin Toffee Cookies
Pumpkin Toffee Cookies are sensational. These jewels have all the delicious flavors associated with pumpkin desserts. Cinnamon, ginger, cloves and pumpkin pie spice. But they have one thing more. Heath English Toffee Bits. Oh, yeah. The toffee bakes down into the top of the cookie and melts causing an explosion of flavor. These cookies are absolutely irresistible.
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Back in early December, my husband was out shopping. And as is usually the case, he found a “deal.” Pumpkin for 10 cents per can. Seriously. I told him I really didn’t need any, but…. Well, he bought ten cans of the stuff. So what am I going to do with TEN CANS OF PUMPKIN???? I used one of the cans for this recipe. I started with one of my favorite Pumpkin Cookie recipes and improvised. I added the Heath English Toffee Bits to the batter. But I also added another quarter teaspoon or so to the tops of each cookie before baking.
These cookies were really delectable. I ended up including them in our mini-Christmas Cookie Extravaganza this year. Because my oldest son got married, I cut back on all Christmas baking this year. I did end up baking up trays of cookies for John’s office and for our kid’s offices. But other than that, I pretty much wimped out. Listen, a week of having four small grandkids 7 and under will wear anybody out.
Anyway, Pumpkin Toffee Cookies are terrific for fall or winter baking. While I made them for Christmas Cookies, pumpkin is available year round these days so you can make them whenever you get a hankering for them. That may be often. One bite and you’ll be hooked on these amazing cookies forever.
Pumpkin Toffee Cookies are divine!
If you enjoy pumpkin and toffee, you’ll love the combination of flavors in these cookies.
Pumpkin Toffee Cookies are great for any kind of holiday party.
Here’s what I did.
I used these ingredients.
Reserve 1/3 cup Heath English Toffee Bits and set aside.
Place pumpkin in a mixing bowl. Add brown sugar, eggs, vanilla, cinnamon, cloves, pumpkin pie spice, ginger, baking soda, baking powder and salt.
Add oil.
Beat ingredients with an electric mixer until smooth. Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add part of the Heath English Toffee Bits.
Stir ingredients with a heavy spoon until thoroughly mixed.
Spray cookie sheets with cooking spray. With a 1/4 cup scoop, scoop dough and place on prepared cookie sheets.
Press about 1/4 teaspoon Heath English Toffee Bits into the tops of each cookie.
Bake at 350 for 15-20 minutes or until done.
Do not be deceived by the melted toffee on top. You actually have to touch these cookies to determine doneness. The gooey texture from the melted toffee may fool you into thinking the cookies are not fully baked when they actually are.
That’s the melted toffee on top that remains gooey.
Every bite of Pumpkin Toffee Cookies will have you drooling.
Pumpkin Toffee Cookies are terrific for tailgating parties too. Especially if anyone in your group has a sweet tooth.
Here’s the recipe.
PUMPKIN TOFFEE COOKIES
(My own concoction)
Pumpkin Toffee Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 1/4 cup cookie scoop
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 2 cups brown sugar packed
- 1 cup canola oil or use coconut oil or avocado oil
- 15 oz. can solid pack pumpkin puree
- 2 large eggs
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 1/2 tbsp. cinnamon
- 1/2 tbsp. ground ginger
- 1/2 tbsp. ground cloves
- 1 tsp. pumpkin pie spice
- 10 oz. pkg. Heath English toffee bits divided use
Instructions
- Preheat oven to 350°.
- Lightly grease baking sheets; set aside.
- Measure out 1/3 cup Heath English Toffee Bits; set aside.
- Combine oil, brown sugar, pumpkin, eggs, salt, baking powder, baking soda, vanilla, cinnamon, ginger, cloves and pumpkin pie spice.
- Mix well with an electric mixer until creamy.
- Add the flour and the remaining amount of Heath English Toffee Bits.
- Stir with a wooden spoon until combined.
- With a one-quarter cup cookie scoop, drop cookie dough onto prepared baking sheets.
- Sprinkle about ¼ teaspoon Toffee Bits on top of each cookie.
- Press toffee bits lightly into the dough.
- Bake at 350° for 15-20 minutes or until done.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Pumpkin Toffee Cookies are wonderful for Christmas Cookie Exchanges. But these cookies can be made any time of the year and enjoyed year round!
These are particularly good for fall baking.
Pumpkin Toffee Cookies are terrific down to the last crumb! 🙂
You may also enjoy these delicious recipes!
Pumpkin Chocolate Chip Cookies
Pumpkin Toffee Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 1/4 cup cookie scoop
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 2 cups brown sugar packed
- 1 cup canola oil or use coconut oil or avocado oil
- 15 oz. can solid pack pumpkin puree
- 2 large eggs
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 1/2 tbsp. cinnamon
- 1/2 tbsp. ground ginger
- 1/2 tbsp. ground cloves
- 1 tsp. pumpkin pie spice
- 10 oz. pkg. Heath English toffee bits divided use
Instructions
- Preheat oven to 350°.
- Lightly grease baking sheets; set aside.
- Measure out 1/3 cup Heath English Toffee Bits; set aside.
- Combine oil, brown sugar, pumpkin, eggs, salt, baking powder, baking soda, vanilla, cinnamon, ginger, cloves and pumpkin pie spice.
- Mix well with an electric mixer until creamy.
- Add the flour and the remaining amount of Heath English Toffee Bits.
- Stir with a wooden spoon until combined.
- With a one-quarter cup cookie scoop, drop cookie dough onto prepared baking sheets.
- Sprinkle about ¼ teaspoon Toffee Bits on top of each cookie.
- Press toffee bits lightly into the dough.
- Bake at 350° for 15-20 minutes or until done.
2 Comments
Nancy
November 19, 2019 at 12:13 pm
nditmar@umich.edu
Added toasted, chopped pecans. Delicious!
Teresa
November 19, 2019 at 12:20 pm
Hi Nancy! I bet they were awesome! Thanks for sharing!