Toffee Pumpkin Cookies

This toffee pumpkin cookie is the one you chewy cookie lovers have been looking for! It’s got everything! The crispy edges, the chewy center… and the flavor is amazing! And for your #GlutenFree viewers, I made this gluten free as well! It’s a keeper recipe for sure! #PumpkinRecipes

Print your Toffee Pumpkin Cookie recipe here:

Original recipe found at

Crispy Chewy Toffee Pumpkin Cookies
(Gluten Free Option)


  • 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 cups all-purpose flour
    • For gluten free, 1 1/2 cups of Bob’s Redmill 1 to 1 Baking Flour (not all purpose) AND ¾ tsp xanthan gum
  • 1 ½ teaspoons pumpkin pie spice (or Pampered Chef’s Cinnamon Plus Spice Blend)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup toffee bits
  • OPTIONAL: more toffee bits for garnishing

Combine soft butter, pumpkin puree, egg yolk and vanilla in a medium-size bowl. Mix until smooth and well blended.

Add brown sugar and granulated sugar. Stir until smooth and creamy.
Sprinkle flour, pumpkin pie spice, baking soda and salt 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.

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