Crispy, Chewy Toffee Pumpkin Cookies

By srumbel

These delicious Pumpkin Cookies are crisp and chewy at the same time and studded with buttery, crunchy toffee bits. They’re also one-bowl, no-mixer – a cookie lover’s dream come true!
from thecafesucrefarine.com

Ingredients

• 1/2 cup butter very soft
• 3/4 cup light brown sugar
• 1/2 cup white sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 1/4 cup pumpkin purée
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup toffee bits* plus more for garnishing, if desired

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350˚F. Line two sheet pans with parchment paper.
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.

Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto prepared sheet pans, spacing 1 1/2-2 inches apart. Bake for 10 minutes, then sprinkle 1/2-1 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.

Recipe Notes

*Toffee bits are optional. Cookies can be made without them and will still be delicious. You can also substitute pecans or walnuts for the toffee bits.

Servings: 24
Calories: 110 kcal