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Home / Dessert / Cookies

Toffee Crunch Pumpkin Cookies

5
/5
30 minutes minutes
38 Comments
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By: The Chunky Chefpublished: 10/20/2020

This post may contain affiliate links. Please read my disclosure policy.

These chewy pumpkin cookies are studded with bits of toffee and caramel, and baked until soft and tender.  The perfect Fall dessert, these cookies go great with a cold glass of milk! #cookies #pumpkin #baking #caramel #toffee #dessert
These chewy pumpkin cookies are studded with bits of toffee and caramel, and baked until soft and tender.  The perfect Fall dessert, these cookies go great with a cold glass of milk! #cookies #pumpkin #baking #caramel #toffee #dessert

These chewy pumpkin cookies are studded with bits of toffee and caramel, and baked until soft and tender.  The perfect Fall dessert, these cookies go great with a cold glass of milk! 

These Toffee Crunch Pumpkin Cookies are such a fun dessert, and SO delicious!  We love Fall desserts, like my Apple Crisp, and Candied Almonds.   This is one of my Dessert recipes you’ll definitely want in your collection!

stack of pumpkin cookies, one with a bite taken out of it

PUMPKIN COOKIES

Ah cookies. To me, they’re the quintessential dessert… bringing back memories of a house filled with the smell of baking cookies, and waiting impatiently with a big glass of milk.

I love baking cookies, but most recipe (mine included) generally involve chilling the dough so the cookies are thicker and don’t spread on the baking sheet while baking.

But not this one! You can bake these cookies right away, which makes these a pretty quick dessert.  Of course, you CAN chill the dough if you’d like a thicker cookie, but it’s not required 🙂

The gloriously crisp and crackly exterior of these pumpkin cookies gives way to a chewy, tender interior that’s flecked with pockets of caramel and toffee.  Talk about YUM!

HOW TO MAKE TOFFEE PUMPKIN COOKIES

These chewy pumpkin cookies are studded with bits of toffee and caramel, and baked until soft and tender.  The perfect Fall dessert, these cookies go great with a cold glass of milk! #cookies #pumpkin #baking #caramel #toffee #dessert

  1. Prepare baking sheet. I like to have everything ready to go, so when the dough is ready to be scooped, you have the baking sheet right there.
  2. Mix dry ingredients. Combining the flour, baking soda and salt in a mixing bowl makes sure they incorporate into the dough evenly.
  3. Mix wet ingredients. Mixing the butter, sugars, pumpkin and vanilla gives the dough a nice creamy base.
  4. Combine wet and dry. I like to add the flour mixture (dry) to the pumpkin mixture (wet) half at a time, just so I can make sure everything gets mixed in well.
  5. Stir in toffee and caramel. No need for a whisk or mixer here, just stir them right in with a rubber spatula.
  6. Scoop. Using a small cookie scoop makes this process a lot easier.  Roll the dough into roughly 1″ balls.  Transfer to prepared baking sheet, leaving about 2″ in between each ball. This allows for the cookies to spread a bit as they bake, without all spreading together.
  7. Bake. Bake for 10-12 minutes, until edges are starting to brown.
  8. Cool. Letting the cookies sit on the baking sheet for 10 minutes lets them finish cooking and ensures they won’t fall apart when you transfer them to a wire rack to finish cooling.

stack of caramel pumpkin cookies

ADDITIONAL COOKING TIPS

  • MIXER? – if you don’t have one, or would rather not clean it afterwards, you can use a sturdy whisk and your good ol’ arm muscles to mix the ingredients.
  • NO EGGS – you may look at the ingredient list and wonder where the eggs are.  The pumpkin takes the place of the eggs in this recipe.
  • COOKIE SCOOP – I find using a cookie scoop (or old fashioned ice cream scoop) makes scooping the dough a breeze.  I’ve linked to the one I use down by the recipe.
  • ROOM TEMP INGREDIENTS – for the best results when baking these cookies, your cold ingredients (just the butter for this recipe) should be at room temperature so it can easily be whipped and creamed.
  • USE REAL BUTTER – this isn’t the time to use shortening or margarine.  Those perform differently in baking recipes, and this recipe was only tested using real butter.
  • USE FRESH INGREDIENTS – did you know using older baking soda/baking powder can affect the way your cookies bake?  Over time, leavening agents, (which is what baking soda and powder are) lose their efficacy, and won’t give your cookies that classic texture.

If you’re unsure if your baking soda or powder are still good, drop a pinch in some hot water.  If it fizzes, it’s still good!  If not, then you’re in need of some new ingredients.

toffee cookies on cooling rack

VARIATIONS OF THIS RECIPE

  • PUMPKIN SPICE – I didn’t add any of the classic “pumpkin spice” spices, like cinnamon, nutmeg, cloves, etc, but if you want them in there, go ahead and add a pinch of whichever you prefer.
  • THICKER COOKIES – if you love a classically thick cookie, feel free to chill the dough, for at least an hour, or up to 3 days.
  • DIFFERENT TYPES OF TOFFEE – for this recipe I used Heath milk chocolate English toffee bits, which have a thin coating of chocolate around the little pieces of toffee. To omit the chocolate, Heath also makes a variety called Bits O’ Brickle (English toffee bits) which are JUST the toffee and no chocolate.
  • CHOCOLATE – chocolate and pumpkin (and caramel and toffee) flavors go amazingly well together, so feel free to give these cookies a drizzle of melted chocolate.
  • CARAMEL – to accentuate the caramel flavor that’s on the inside, giving these baked cookies a drizzle of caramel sauce is heavenly.

Cookie broken in half to show interior

MAKING PUMPKIN COOKIES AHEAD OF TIME

These cookies are so easy, but you can even make them easier by mixing up the dough ahead of time and freezing it into individual balls.

That way when the baking mood strikes, all you have to do it pull out the pre-made dough and bake!

Bake as directed, adding an additional minute or two to the cook time.

STORAGE

Leftover cookies will keep at room temperature (in an airtight container) for 3-5 days.

You can also freeze baked cookies for up to 2 months.

holding up a pumpkin cookie with a bite taken out of it

SPECIAL EQUIPMENT FOR THIS RECIPE

The following links are affiliate links.

The Chunky Chef, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  For more information regarding this program and what it means for you, please see my Privacy page.

  • Stand Mixer – I love using my mixer to make cookies, but they can be pricey.
  • Hand Mixer – this model is a true workhorse in my kitchen!
  • Baking Sheets – I love the large size and how sturdy these pans are.
  • Parchment Paper – no cutting required, these sheets fit perfectly in the baking sheets above.
  • Cookie Scoop – this scoop will easily measure out 1 1/2 Tbsp of dough!

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

stack of pumpkin cookies, one with a bite taken out of it

Caramel Pumpkin Cookies

5 from 16 votes
Author: The Chunky Chef
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Calories: 193
Servings: 30 - 36 cookies
(hover over # to adjust)
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These chewy pumpkin cookies are studded with bits of toffee and caramel, and baked until soft and tender. 

Ingredients

  • 1 cup butter softened to room temperature
  • 3/4 cup light brown sugar packed
  • 3/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup toffee bits
  • 1/2 cup caramel bits

Instructions

  • Preheat oven to 350°F and line baking sheet with parchment paper. Set aside.

MIX DRY INGREDIENTS

  • In a mixing bowl, add flour, baking soda, and salt and stir until combined well.

MIX WET INGREDIENTS

  • To a large mixing bowl, add butter, brown sugar, and granulated sugar. Beat until combined.
  • Add pumpkin and vanilla and mix.

ADD FLOUR MIXTURE

  • Add half of flour mixture, beating until combined. Add remaining flour mixture and beat until just combined and no flour streaks remove.

FOLD IN TOFFEE/CARAMEL

  • Use a rubber spatula to gently fold/stir in toffee and caramel bits.

SCOOP AND BAKE

  • Scoop dough and roll into approximately 1" balls, and place about 2" apart on prepared baking sheet.
  • Bake for 10-12 minutes, until cookies are just starting to brown at the edges.

COOL

  • Remove from the oven and let cool on the cookie sheet for 10 minutes before transferring to a wire cooling rack to cool completely.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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5 from 16 votes

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Recipe Rating




  1. Riley says

    Posted on 9/24 at 4:12 pm

    Unfortunately,I didn’t have caramel chips or toffee bits which I’m sure take this recipe over the top, but I made them with the rest of the ingredients, added a half teaspoon of pumpkin pie spice to the dry ingredients, and they are delicious! I had some thick caramel I needed to use up and ” frosted” the cookie tops with it while they were still slightly warm. I’ll definitely make this recipe again when I get some toffee bits. Thank you!

    Reply
  2. Katrina humphries says

    Posted on 9/20 at 9:32 am

    These are the best cookies. I make them all the time for my friends and they love them. It’s a different cookie that they have never had and it has the best little chew to it with the caramel bits. This is my go to cookie.

    Reply
  3. Ellie says

    Posted on 9/16 at 9:32 pm

    A different take on a pumpkin cookie, these were absolutely delicious. I added a bit of pumpkin pie spice and drizzled melted chocolate on top. I think I got hasty and took them out of the oven about a minute early so they did fall apart on me a bit when trying to eat, but I only baked half and froze the rest and will make sure I cook them a tad longer in the next batch.

    Reply
  4. Katrina says

    Posted on 9/2 at 4:40 pm

    These are the best cookies. I had a guy tell me that they were like crack.lol everyone loves these cookies if I could I would rate them a 10!

    Reply
  5. CLBR says

    Posted on 11/1 at 8:35 pm

    I finally made these cookies! Although they were delicious and everyone loved them mine did not flatten out like yours seem to be….and I didn’t not chill the dough.
    But I will be making these again soon!

    Reply
  6. Luci says

    Posted on 10/31 at 1:59 pm

    Made them and loved them! Do you have the nutrition information available?

    Thanks!

    Reply
    • The Chunky Chef says

      Posted on 11/1 at 9:42 pm

      So glad you loved them! As this isn’t a health-focused website, and I’m not a nutritionist, I don’t provide full nutritional information for recipes as there is a potential for error and I wouldn’t want to potentially and/or unknowingly pass along incorrect information. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information 🙂

      Reply
  7. Susan says

    Posted on 10/22 at 9:06 am

    I can’t find caramel bits, has anyone tried soft caramel candy and used that instead?

    Reply
    • Luci Jarvis says

      Posted on 10/31 at 1:57 pm

      I found them at Walmart near the chocolate chips and toffee. I would think the caramel candy would work but you would have to make the pieces small like the size of a chocolate chip.

      Reply
  8. Angie says

    Posted on 10/17 at 5:09 pm

    Very tasty cookie. I used Butterscotch Chips instead of the caramel chips that are impossible find in Florida! Everyone loved them!

    Reply
  9. Alice says

    Posted on 10/17 at 10:47 am

    These little gems are A M A Z I N G ! The taste and texture are perfect. Thank you for sharing.

    Reply
  10. Teresa says

    Posted on 10/8 at 6:58 pm

    Do you use salted butter or unsalted butter?

    Reply
    • The Chunky Chef says

      Posted on 10/9 at 10:30 am

      I use unsalted, but you can use either. If you do use salted, however, reduce the amount of salt added in the recipe 🙂

      Reply
  11. Sarah says

    Posted on 9/29 at 9:43 pm

    Really good! Made them exactly as the recipe states and they are really tasty! I’ll be making these again and again. Thanks!

    Reply
  12. Susan M says

    Posted on 9/20 at 2:44 pm

    I’ve never left a comment on a recipe before but I just had to. The recipe is ABSOLUTELY AMAZING!!! I have celiac disease & made these using King Arthur Gluten Free Measure for Measure Flour & they were PERFECT. Such a yummy cookie & an easy recipe to follow. Thank you!!!!!

    Reply
  13. Anna-Marie Mars says

    Posted on 12/20 at 2:49 pm

    I’ve made these about 5 times in the last 3 weeks…..good job!!!!!  I added pecans today and doubled it – we can’t get enough of them!

    Reply
  14. Ashley says

    Posted on 11/29 at 3:41 pm

    So tasty! Followed directions exactly and they came out delicious!

    Reply
  15. Patricia @ Grab a Plate says

    Posted on 10/25 at 10:24 pm

    Delicious! Delicious! I can’t wait to get a batch of these going – the crispy & the soft interior? Perfect!

    Reply
  16. Kevin says

    Posted on 10/23 at 5:26 pm

    I love these cookies! I have to bake them up again next week!

    Reply
  17. Sara Welch says

    Posted on 10/22 at 6:22 pm

    Such a delicious treat and perfect for fall! Definitely going to enjoy this again and again, all season long!

    Reply
  18. Erin | Dinners,Dishes and Dessert says

    Posted on 10/22 at 1:17 am

    These Toffee Crunch Pumpkin Cookies are mouth watering!

    Reply
  19. Vikki says

    Posted on 10/22 at 12:31 am

    These cookies are so soft but at the same time, they have an amazing crunch! Excellent taste as well, love it

    Reply
  20. Dorothy Reinhold says

    Posted on 10/21 at 7:53 pm

    I really like the flavor and the texture the toffee adds to these cookies! Can’t wait to try them.

    Reply
    • Isabella says

      Posted on 10/13 at 1:10 pm

      Fantastic recipe, I’m eating one right out of the oven and so moist and buttery, caramel, toffee tasting, will definitely make again.

      Reply
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